Winter Braising; Slow Cooking Fuels a Cold-Weather Appetite

We all need winter warmers, those recipes we can whip up to fend off the cold while infusing our homes with luscious aromas—and even better if the dish’s flavors are bright with citrus, especially in the dark of winter.

Braising, the technique of quickly sautéing meat or vegetables in fat, then cooking them slowly in liquid, is a method that rewards a little bit of effort with all of the aforementioned benefits: comforting food, impressive flavor, enticing scent. Perfect for family dinner; perfect for dinner guests.

First, sear your meat or vegetables, remove them from the pan, add onions, herbs, spices and the liquid of your choice. Return the meat or vegetables to the pan, cover and cook slowly. When the braising is done, enjoy a hearty and heart-warming dish.

My winter braise features chicken thighs; so-called lesser cuts of meat are well served by braising, as cooking for an extended period in liquid renders meat more tender.

Mix up your braising routine by using root vegetables braised in vegetable broth, beef short ribs braised in wine or beer, or pork shoulder braised in milk. Or stick with chicken, and try one of these options:

• Pieced whole chicken in local cider with carrots or Brussels sprouts, served over mashed potatoes.

• Chicken legs in broth with chipotle and black beans, served over rice, with chipotle sour cream and cilantro for garnish.

• Chicken thighs in wine and broth with rosemary, garlic, lemon and cannellini beans, served over polenta.

This season’s recipe is easily adaptable as a vegetarian meal. Use vegetable broth and substitute the chicken with carrots, cauliflower and large pieces of trimmed fennel and simmer until the vegetables are fork-tender.

The recipe calls for a small amount of curry for less heat. If you prefer a little more spice in your life, increase the curry powder to your desired heat level. Winter warmer, indeed.