Braising—simmering in a seasoned liquid—is one of the best ways to cook chicken. It’s not the fastest cooking method, but it’s easy and produces tender meat that’s deeply infused with the other flavors in the dish. The recipe below is a great low-carb example.
I love to use dark meat chicken in braises because they have so much flavor and cook more quickly than larger chicken pieces like breasts. Bacon lays down a base of savory, salty, smoky flavor, but fresh fennel is what makes this recipe unique. It adds an unexpected, yet fully welcome sweetness to the dish.