Chicken Brisket Recipe

Prepare chicken

Pat the chicken leg quarters dry with paper towels. Trim any excess fat or loose skin so pieces sit flat.

Make marinade

In a bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, olive oil, soy sauce, apple cider vinegar, and honey. Whisk until smooth.

Marinate

Rub the marinade all over the chicken pieces, working under the skin where possible. Cover and refrigerate for at least 1 hour or up to overnight to let flavors penetrate.

Preheat and sear

Preheat oven to 325°F (160°C). Heat a large heavy ovenproof Dutch oven or braising pan over medium-high heat and add 1 tablespoon olive oil. When hot, sear the chicken skin-side down until deep golden brown, 4–6 minutes. Flip and brown the other side 2–3 minutes. Work in batches if needed and transfer seared pieces to a plate.

Sauté vegetables

Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the pot. Add sliced onion, carrots, celery, and smashed garlic. Cook, stirring occasionally, until the onions begin to soften and develop color, about 6–8 minutes. Stir in tomato paste and cook 1–2 minutes to remove raw taste.

Pour in white wine (if using) to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, 2–3 minutes. Add chicken stock, bay leaves, and thyme sprigs. Bring the liquid to a gentle simmer.

Nestle the seared chicken pieces skin-side up into the braising liquid and vegetables. The liquid should come about halfway up the chicken — add up to 1/2 cup more stock or water if needed. Cover the pot with a lid and transfer to the preheated oven.

Braise in the oven until the chicken is tender and internal temperature reaches 175–185°F (79–85°C) near the bone, about 60–75 minutes. Check at 50 minutes: if the liquid is evaporating too quickly, add a splash more stock and keep covered.

Remove the pot from the oven. Carefully transfer the chicken to a warm platter and tent with foil to rest 10 minutes. Discard bay leaves and thyme stems.

Skim any excess fat from the braising liquid. Place the pot on the stovetop over medium heat. Stir in butter and chopped parsley, simmer 2–3 minutes to slightly thicken and gloss the sauce. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon if using.

Serve each chicken piece with a generous spoonful of the vegetables and braising sauce. Garnish with additional parsley and lemon wedges on the side.