Basque Braised Chicken Recipe 435 Food

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COCOA-ORANGE BRAISED CHICKEN



Cocoa-Orange Braised Chicken image

From a Sunset Magazine special edition, "Sunset Weeknight." I haven't made it yet, but the recipe description sounds like it is inspired by mole--but quicker and easier to make. My DH loves mole, so I want to try this out on him and see if he likes it!

Provided by Halcyon Eve

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs boneless skinless chicken thighs, trimmed of fat
2 tablespoons olive oil
1 onion, peeled and chopped (about 1/2 lb)
2 garlic cloves, peeled and minced
1 1/2 tablespoons unsweetened cocoa powder (not Dutch process cocoa)
1 1/2 tablespoons chili powder
1 teaspoon sugar
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon (preferably Ceylon)
1 1/4 cups reduced-sodium fat-free chicken broth, divided
2 oranges, washed and patted dry (about 1 1/2 lbs total)
1/4 cup orange muscat dessert wine (or use a sweet white wine, if you can't find the dessert wine)
salt
Italian parsley (sprigs for garnish, also called flat-leaf parsley)

Steps:

  • Rinse chicken and pat dry. Cut into 1 1/2 inch chunks.
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, about 6-8 minutes. Transfer with a slotted spoon to a rimmed plate.
  • Add onion, garlic, cocoa, chili powder, sugar, cumin, and cinnamon to pan. Cook, stirring often, until onions are limp and spices are fragrant, about 1-2 minutes.
  • Add 1/2 cup broth to pan and stir to loosen and bits stuck to bottom. Simmer until onion is limp, about 5 minutes.
  • Return chicken to pan. Using a zester or fine grater, grate enough peel (orange part only, no white) from one of the oranges to make 1 tsp zest. Juice the orange into a liquid measuring cup. Add zest and 1/2 cup juice to pan (save any remaining juice for another use). Cover and simmer over low heat until chicken is no longer pink in center, about 8 minutes (cut to test).
  • Meanwhile, cut and discard peel and membrane from remaining orange. Thinly slice crosswise into rounds; set aside.
  • When chicken is done, skim any fat from sauce and discard. Add wine and bring to a boil over high heat. Add salt to taste. Pour into a serving dish and garnish with orange slices and sprigs of parsley.

Nutrition Facts : Calories 394.8, Fat 16.6, SaturatedFat 3.5, Cholesterol 188.9, Sodium 226.5, Carbohydrate 15.1, Fiber 3.8, Sugar 8.6, Protein 46.5

BRAISED BASQUE CHICKEN



Braised Basque Chicken image

From Diane Phillips, "Slow Cooker: The Best Cookbook Ever" - posted here to keep from looking at it.

Provided by RubySue

Categories     Stew

Time 7h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/4 cup extra virgin olive oil
10 chicken thighs, skin removed
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 medium onions, sliced into half-rounds
2 garlic cloves, minced
3 bell peppers, red and yellow, seeded and cut into 1/2-inch thick slices
1 teaspoon sweet paprika
1 teaspoon dried thyme
2 tablespoons sherry wine vinegar
1 cup chicken broth
4 ounces spanish chorizo or 4 ounces sopressata, cut into 1/2-inch dice

Steps:

  • Heat oil in a large skillet over medium-high heat. Sprinkle the chicken evenly with salt and pepper. Add the chicken to the skillet, in batches, if necessary, and brown on all sides. Transfer the meat to the insert of a 5- to 7-quart slow cooker.
  • Add the onions, garlic, bell peppers, paprika and thyme to the skillet and saute until soft, 7-8 minutes.
  • Deglaze the pan with the vinegar and broth, scraping up any browned bits from the bottom of the skillet. Add to the slow cooker, along with the chorizo, and stir to combine. Cover and cook on low for 7 to 8 hours (or on high for 3 to 4 hours), until the chicken is tender and cooked through.

Nutrition Facts : Calories 800.1, Fat 60.8, SaturatedFat 16.4, Cholesterol 222.3, Sodium 1596.9, Carbohydrate 11.6, Fiber 2.7, Sugar 4.8, Protein 50.1

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