Cilantro-Braised Chicken with Carrots and Celery

This fragrant, herb-forward braise is a simple yet sophisticated take on a classic chicken stew — inspired by the Chez Panisse method and infused with bright cilantro and warm spices. With its flexible flavor base, this dish can travel anywhere: from the Southwest to North Africa or Southeast Asia, simply by adjusting the aromatics and spices. The technique is beautifully straightforward — simmer the chicken skin-side down until tender, then uncover and roast until the skin turns crisp and golden. The result is juicy, flavorful meat nestled in aromatic vegetables and a rich, silky broth. It’s even better when made a day ahead and gently reheated.

INGREDIENTS:

4 chicken legs (thigh and drumstick separated), seasoned with salt and pepper
1 large yellow onion, chopped into 1/2-inch dice
1 carrots (6–8 medium), peeled and sliced diagonally into ½-inch coins
4 celery stalks, trimmed and sliced diagonally into ½-inch pieces
3 cloves garlic, peeled
1 bunch cilantro, stems and leaves separated (stems washed thoroughly; ¼ cup leaves reserved)
½ tablespoon coriander seed
¼ teaspoon cumin seed or ground cumin
½-inch stick Mexican cinnamon or pinch of ground cinnamon
½ teaspoon dried oregano
Olive oil, as needed
Salt and pepper, to taste
Water, stock, beer, or white wine, as needed

Special Equipment:
A stovetop-to-oven pan with a tight-fitting lid (such as a Dutch oven). If unavailable, use a sauté pan for browning and a covered baking dish or gratin pan for braising.

METHOD:

In a blender, combine cilantro stems, 1 clove of garlic, and 2 cups of water. Blend on high for 1 minute until smooth. Strain through a fine-mesh sieve and set aside.

Heat a thin film of oil in a stovetop-to-oven pan over medium heat. Add the carrots, flat side down, and cook until lightly golden. Stir to color the other sides without softening them too much. Push carrots to the edges of the pan and add a bit more oil if needed. Add the onions and cook until translucent. Mince the remaining 2 cloves of garlic, add to the pan, and cook until fragrant. Add celery and stir to combine. Sprinkle in coriander, cumin, cinnamon, and oregano; season lightly with salt and pepper.

Nestle the chicken pieces skin-side down among the vegetables. Pour in the cilantro broth and enough additional liquid (water, stock, wine, or beer) to bring the level halfway to three-quarters up the sides of the chicken.

Bring to a boil, then cover tightly and transfer to the oven. Cook for 30 minutes.

Remove the pan from the oven and uncover. Using tongs, turn the chicken so the skin faces up, ensuring it’s above the surface of the liquid. Return the pan to the oven, uncovered, and cook for 15 minutes, or until the skin is golden brown and crisp.

Let rest for a few minutes before serving. Serve directly from the pan, or transfer chicken to a platter. Strain and reduce the braising liquid to a sauce-like consistency if desired, then spoon over or around the chicken and vegetables. Garnish with reserved cilantro leaves.

Serve with rice, couscous, or crusty bread to soak up the rich cilantro-infused sauce.

CHEF’S NOTES:

Make Ahead: Cook through the first stage, then cool and refrigerate chicken, vegetables, and sauce separately. Skim fat before reheating and finish as directed.

VARIATIONS: