Williams Sonoma Braising Sauce, Meyer Lemon


Our vibrant sauce blends tangy Meyer lemons with mellow roasted garlic and fine California Chardonnay, highlighting the bright flavors with French Dijon mustard and herbs. Ingredients are slowly simmered to create rich, flavorful sauce that normally takes hours of careful tending to prepare. Preparation couldn’t be easier: Just brown chicken pieces on the stovetop, then add the base and simmer in a Dutch oven or slow cooker.

  • 1 lb. 8.5 oz.
  • Makes 4–6 servings

Use & Care

Meyer Lemon-Braised Chicken Recipe
Season a 4-lb. (2-kg) chicken, cut into 8 serving pieces, with salt and pepper. In a large fry pan or Dutch oven over medium-high heat, warm 2 Tbs. oil until just smoking. Working in batches, brown the chicken on all sides. If using a slow cooker, transfer the chicken to the insert and add the braising sauce. Cover and cook on low until the chicken is fork-tender, about 4 hours. If using an oven, return all the chicken to the pot and add the braising sauce. Cover, transfer to a 350F (180C) oven and cook until the chicken is fork-tender, about 1 hour. Skin the fat off the sauce and serve.
Serves 4 to 6.


  • Chicken broth (water, dried chicken stock, salt, carrot stock, celery stock, gelatin, onion stock, chicken fat, chicken, chicken skin, tapioca starch, natural flavor), onions, lemon juice, Chardonnay wine, granulated sugar, extra-virgin olive oil, chicken demi-glace (chicken stock, mirepoix stock [carrot, celery and onion stocks], roasted chicken stock, dried chicken stock, modified food starch, water, gelatin, salt, white wine, chicken fat), roasted garlic, whole-grain Dijon mustard (vinegar, mustard seed, salt, water, white wine, spices), modified food starch, Meyer lemon juice, lemon peel, sea salt, thyme, sage, black pepper.
  • Contains sulfites. This product is prepared and packaged using machines that may come in contact with wheat/gluten, tree nuts, fish, eggs, milk, peanuts, soy.

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