16 Healthy Braising Recipes to Ease the Pain of Winter

We're big believers in the power of cooking away the cold. Classic braises like short ribs and brisket will always do the trick, but, this winter, we're working in a few healthy braising recipes that are still totally soul-satisfying. From savory artichokes to fork-tender slow-cooked squid and plenty of braised chicken, these are the braise-y recipes we're cooking right now.
Michael Graydon + Nikole Herriott1/16Lemony Braised Chicken Legs and Tomatoes
If you are on the fence about cinnamon in savory dishes, this could be the chicken recipe that puts it in your YES column.
Photo by Marcus Nilsson, Food Styling by Rebecca Jurkevich, Prop Styling by Angharad Bailey2/16Slow-Cooked Squid with Olives and Herbs
Slow-cooking breaks down the squid’s collagen so you’re left with fork-tender flesh and a tomato sauce infused with rich, briny flavor.
Eva Kolenko3/16Braised Artichokes With Tomatoes and Mint
Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.
Alex Lau4/16Curried Chicken Drumsticks
Braising bone-in chicken in your dish helps build flavor and sauce depth.
Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Prop Styling by Emily Eisen5/16Chicken and Tomato Stew with Caramelized Lemon
Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting stew.
Alex Lau6/16Quick Braised Kabocha Squash
This braised kabocha squash recipe leads to a super satisfying, healthy, one-pan lunch or side dish.

Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Prop Styling by Emily Eisen8/16Lamb and Winter Squash Soup
If you can’t find delicata squash in your neck of the woods, acorn or butternut will do the trick.
Michael Graydon & Nikole Herriott9/16Braised Chicken Thighs With Squash and Mustard Greens
Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
Photo by Alex Lau, Styling by Sue Li10/16Vinegar-Braised Chicken Legs
We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.
Dan Monick11/16Braised Greens with Aleppo Oil and Feta
Also known as the “cooked to hell” method, this braise renders the greens meltingly tender.
Gentl & Hyers12/16Braised Chicken with Artichokes and Fava Beans
Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all.
Michael Graydon & Nikole Herriott13/16Kimchi-Braised Chicken with Bacon
To make the finished dish less of a knife-and-fork affair, remove the braised chicken from the bone, shred it with a couple of forks, and then stir it back into the tomato-kimchi sauce.
Bobbi Lin14/16Braised Chicken with Chickpeas and Swiss Chard
The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!
Alex Lau15/16Gochujang-Braised Chicken and Crispy Rice
Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.
Bobbi Lin16/16Braised Swiss Chard with Bacon and Hot Sauce
For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.