Braised Chicken Thighs With Carrots And Lemons Food

BRAISE-ROASTED CHICKEN WITH LEMON AND CARROTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Pat chicken dry with paper towels. Cut backbone from chicken using kitchen shears and save backbone for another use. Flip chicken, breast-side up, and forcefully press chicken down to flatten; season generously with salt.
• Heat olive oil in a large oven-safe cast iron skillet over medium-high heat; pan-fry chicken, skin-side down, until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.
• Cook and stir onion in oil in the same skillet until softened, 2 to 3 minutes. Add beer, scraping up any browned bits from the bottom of the skillet. Continue cooking until most of the beer is reduced, 2 to 4 minutes more. Stir chicken broth, carrots, lemon, rosemary, and thyme into beer mixture. Arrange chicken, skin-side up, over vegetables.
• Roast in the preheated oven until chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter and let rest, uncovered.
• Bring remaining broth and juices in the skillet to a boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt.
• Slice chicken and serve with sauce.

BRAISED CHICKEN THIGHS WITH CARROTS AND LEMONS RECIPE

Steps:

• Pat chicken dry with paper towels. Sprinkle chicken with paprika and ¾ teaspoon each of the salt and pepper. Melt butter in a large enamel-coated cast-iron skillet with lid over medium-high. Place half of chicken, skin side down, in skillet; cook until skin is golden brown, about 6 minutes. Remove chicken from skillet; repeat process with remaining chicken.
• Add carrots to pan, and cook, stirring occasionally, until browned, about 7 minutes. Add flour to skillet; cook, stirring often, 1 minute. Add broth, thyme, and remaining ¼ teaspoon salt and pepper; bring to a boil. Place chicken, skin side up, on carrots. Partially cover with lid; reduce heat to medium-low, and cook until chicken is done, about 20 minutes. Remove thyme sprigs. Stir in lemons, and, if desired, serve over mashed potatoes.

LEMON-GARLIC CHICKEN THIGHS WITH POTATOES AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• Put the potatoes and carrots in a medium pot, cover with 1 inch of water and season with salt. Bring to a boil over high heat, then immediately drain and set aside.
• Meanwhile, sprinkle the chicken with salt and black pepper. Melt the butter in a Food Network™ 13-in. Pre-Seasoned Cast-Iron Skillet over medium-high heat. Add the chicken skin-side down and the garlic cut-side down. Cook until both are golden brown, about 6 minutes. Transfer the chicken to a plate.
• Add the potatoes, carrots and lemon to the skillet and cook, stirring occasionally, until the potatoes start to brown, about 6 minutes. Sprinkle with the red pepper flakes, 1 teaspoon salt and some pepper. Put the chicken on top of the vegetables skin-side up and roast in the oven until the chicken registers 165 degrees F on an instant-read thermometer and the potatoes are golden, about 20 minutes. Sprinkle with the parsley before serving.

BRAISED CHICKEN THIGHS WITH CARROTS AND POTATOES

Steps:

• Place onion in a lightly greased 6-quart cooker; top with potatoes and carrots.
• In a bowl, combine ¾ teaspoon salt, ¼ teaspoons pepper, broth, and the next 3 ingredients; pour broth mixture over potatoes.
• Combine the paprika and remaining salt and pepper; rub evenly over chicken thighs; arrange thighs over vegetables.
• Cover and cook on LOW for 8 hours or until chicken and vegetables are tender.
• Garnish with lemon slices.

BRAISED LEMON CHICKEN

Steps:

• Rinse chicken and pat dry.
• Trim and discard pockets of fat.
• In a bowl, mix vinegar and oil, and season to taste.
• Add thighs and turn to coat.
• Cover and chill 1 hour.
• After 1 hour chilling time, preheat oven to 350F while continuing with recipe.
• Set a 5 to 6 quart ovenproof pan with lid over medium-high heat.
• Lift chicken thighs from marinade (reserve marinade) and arrange in a single layer in pan.
• Turn as necessary to brown on both sides, 4 to 6 minutes total.
• Transfer chicken to a rimmed plate and lower heat under pan.
• Add shallots and garlic to pan and stir frequently until shallots are limp, about 5 minutes.
• Return chicken to pan and add marinade, lemons, vermouth, and herbes de Provence.
• Cover pan.
• Transfer to preheated oven and bake until chicken is very tender when pierced, 30 to 45 minutes.
• Add salt and pepper to taste.
• Spoon into bowls to serve.

MOROCCAN BRAISED CHICKEN LEGS AND THIGHS WITH CARROT JUICE, DATE

Steps:

• Position a rack in the center of the oven and heat the oven to 350 degrees.
• Season the chicken pieces generously with salt and pepper. Using a 10-11" straight side ovenproof saute pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken skin side down in the pan (it'll be crowded), and cook until deeply brown, about 5 minutes. Use a splatter screen if you have one). Turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more. Transfer to plate.
• Pour out and discard all but 1 tablespoon of the fat in the pan. Put the pan over medium heat. Add the onion and cook, stirring frequestly, until it's soft and begins to color, 6 to 8 minutes.
• Add the ginger, cinnamon, and cumin and stir into the onions for about 1 minute.
• Pour in the carrot juice and broth and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon.
• return the chicken to the pan. Cover, transfer to the oven and braise for 15 minutes.
• Add the dates and continue to braise until the chicken is fork-tender and the drumstick meatstarts to come away from the bone, 30 to 35 minutes more.
• With a slotted spoon, transfer the chicken and the dates to a serving dish and keep warm by loosely covering the dish with foil.
• Tilt the saute pan and skim off as much fat as possible from the sauce.
• Bring the sauce to a boil over medium-high heat, reduce the heat to medium low, and simmer until the sauce is slightly thickened, abouth 5 minutes.
• Add the lemon juice and season to taste.
• Pour the sauce over the chicken, sprinkle with the chopped cilantro and serve.

BRAISED CHICKEN THIGHS

Steps:

• Heat oil in dutch oven over medium-high heat on stovetop. Put salt and pepper on chicken thighs and place in dutch oven (skin side down first) cook until each side has nice color on it (about 4 minutes each side). Take chicken out and put on a plate. Put a tbsp more oil in dutch oven and turn down to medium heat. Put carrots, celery, onion and garlic in and cook for 8 minutes or until onions are almost translucent. Add Chicken Stock, tomatoes and water and stir until they come to a boil. Put Chicken back in the pot so it is submerged in juices. Put lid on the dutch oven and cook @350 degrees for 2 hours 15 minutes and then turn oven off but leave the dutch oven in the oven for about 1 hour or more (it continues to cook). Remove pot from oven and serve over pasta-tastes good with egg noodles (chicken should be falling off the bone).