Braised Chicken & Rice

Braised Chicken

This is an easy, whole chicken dinner. The chicken stays moist and flavors the rice and carrots


  • 1 whole chicken
  • 1 onion, chopped
  • 6 medium carrots, sliced 1/4″ (.6cm) thick rounds
  • 2 cups (16oz, 480ml) white wine
  • 1 cup (8oz, 240ml) chicken broth
  • 2 bay leaves
  • 1 bouquet garni
  • 1/2 tsp paprika
  • 1 tbs olive oil
  • 2 tbs cornstarch dissolved in 2 tbs water
  • Rice
  • 1 cup (6.6oz, 190gr) Basmati rice
  • 1/2 cup (4oz, 120ml) chicken broth


  • Heat oil in a pot or Dutch oven large enough to hold the chicken.
  • Add the chicken and brown lightly on all sides. Remove. 
  • Add onion and carrots and sauté 5 minutes, just until the onion starts to get tender. 
  • Place the chicken on top of the onion and carrots.
  • Add the wine, broth, and herbs. 
  • Sprinkle chicken with paprika.
  • Cover and simmer over low heat (you want small bubble breaking the surface) for 2 1/4 hours.
  • 20 minutes before chicken is done start the rice.
  • The rice
  • Using a small ladle remove 1 1/2 cups of liquid from the chicken.
  • Put it into a saucepan along with the rice and 1/2 cup additional chicken broth. Don’t worry if you get a bit of onion with the broth.
  • Cover and cook over low heat until rice is done, about 16 minutes.
  • To finish
  • Remove the chicken.
  • With a slotted spoon remove all of the carrots to a large bowl. 
  • Dissolve cornstarch in water. 
  • Turn heat up under the stock remaining in pot. 
  • When boiling, add cornstarch and thicken.
  • Spoon the rice onto a platter.
  • Slice the chicken and arrange on the rice. 
  • Add the carrots and serve, gravy on the side.


I used a 3lb (24gr) broiler/fryer which is perfect for 4 people (with a bit left) and has a lot of flavor when braised.


Keywords: braised chicken, chicken, carrots, rice

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