EASY WINE-BRAISED CHICKEN THIGHS WITH MUSHROOMS
Easy braised chicken, seasoned with a Mediterranean rosemary spice mixture and cooked in a flavorful sauce with red wine, shallots, and mushrooms. Dried figs or apricots add a hint of sweetness, but not at all overwhelming. Finish with a splash of lemon juice and fresh parsley.
Provided by The Mediterranean Dish
Categories Entree/Poultry
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl, combine the spices to make the spice mixture.
- Pat chicken dry and season well with salt on both sides. Now season with the spice mixture on both sides (make sure to lift skin up and rub some of the spice mixture underneath.) Leave aside for 20 minutes or refrigerate uncovered for 2 hours if you have the time.
- In a large braiser or Dutch oven (like this one), heat 1 to 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking (be sure to coat the bottom well with the EVOO.) Add chicken, skin side down, and cook undisturbed for 8 minutes until golden brown (lower heat if it starts to smoke excessively.) Turn chicken over and brown on the other side briefly (about 3 minutes). Transfer chicken to a plate for now.
- To the pot, add shallots and garlic. Cook briefly over medium heat until softer and fragrant. Stir in tomato paste, wine, and broth. Add bay leaves and 1tsp dry rosemary. Season with just a pinch of salt. Bring to a simmer for 4 minutes or so.
- Carefully nestle chicken into the liquid, making sure the liquid covers only 3/4 of the chicken thighs leaving the skins exposed. Add dry figs (or apricots) to the pot. Bring to a simmer.
- Transfer chicken to oven and cook, uncovered, until totally tender and liquid has reduced by about half, about 40-45 minutes (Check half way through to be sure liquid is okay, you should still have some liquid in the end.)
- While chicken is cooking, heat a small non stick pan, adding a very small drizzle of extra virgin olive oil. Add mushrooms and saute.
- About 10 minutes or before the chicken has finished cooking, add mushrooms. Return to oven for those last 10 minutes.
- Remove from oven. Finish with lemon juice and a garnish of fresh parsley.
- Serve with Lebanese rice (making sure to get some of the pan juice on top). Add a side of Greek Bean salad, of balela salad or fattoush salad.
RED WINE-BRAISED CHICKEN WITH COUSCOUS
Make and share this Red Wine-Braised Chicken With Couscous recipe from Food.com.
Provided by Aussie mum 2_2
Categories Poultry
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place garlic in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain; set garlic aside.
- Sprinkle chicken with pepper.
- Heat oil in a large Dutch oven over medium-high heat.
- Add chicken; cook 10 minutes or until browned, turning once.
- Remove chicken from pan.
- Increase heat to high; add wine to pan.
- Cook until reduced to 1 cup (about 5 minutes). Remove from heat.
- Stir in garlic, drumsticks, thighs, broth, tomato, and tomato paste.
- Bring to a boil.
- Reduce heat; simmer 5 minutes.
- Add breast halves; cover and cook 30 minutes, turning chicken after 10 minutes. Remove chicken from pan; keep warm.
- Increase heat to medium-high; add olives and capers to pan.
- Cook, uncovered, 10 minutes, stirring occasionally. Return chicken to pan, turning to coat.
- Cover and let stand 5 minutes.
- Serve with couscous. Garnish with parsley, if desired.
Nutrition Facts : Calories 400.3, Fat 8.5, SaturatedFat 1.6, Cholesterol 90.3, Sodium 833.8, Carbohydrate 28.3, Fiber 3.2, Sugar 3.9, Protein 30.7
CHICKEN BRAISED IN RED WINE
Make and share this Chicken Braised in Red Wine recipe from Food.com.
Provided by Derf2440
Categories Chicken Thigh & Leg
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut stems from fresh mushrooms, and set stems aside.
- Cut mushroom caps in half, and set aside.
- Combine mushroom stems, broth, and wine in a small non-aluminum saucepan, bring to a boil.
- Reduce heat and cook, uncovered 15 minutes or until reduced to 1 cup.
- Strain mixture, reserve cooking liquid, and set aside.
- Discard mushroom stems.
- Sprinkle chicken with salt and pepper, set aside.
- Coat a large frypan with cooking spray, place over medium high heat until hot.
- Add chicken, and cook until browned.
- Remove from frypan, set aside.
- Wipe drippings from pan with a paper towel.
- coat skillet with cooking spray, and place over medium low heat until hot.
- Add onions and garlic, cook until onions are browned.
- Add mushroom caps, reserved cooking liquid, chicken, and remaining ingredients to frypan, bring to a boil.
- Cover, reduce heat and simmer 45 minutes or until chicken is tender.
- Remove chicken, ham, and veggies to a platter, and keep warm, discard herbs.
- Place cooking liquid over high heat, and cook 10 minutes or until reduced to 1/2 cup.
- Serve chicken, ham and veggies with sauce.
Nutrition Facts : Calories 237.4, Fat 11.3, SaturatedFat 3.2, Cholesterol 72, Sodium 262.2, Carbohydrate 7.4, Fiber 0.9, Sugar 2.5, Protein 19.5
BRAISED CHICKEN WITH CREAMY WINE SAUCE
Make and share this Braised Chicken With Creamy Wine Sauce recipe from Food.com.
Provided by lazyme
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Drop pearl onions into boiling water in a Dutch oven, and cook 3 minutes.
- Drain; rinse with cold water, and peel.
- Set aside.
- Melt 1 tablespoon butter in Dutch oven over medium heat.
- Add slivered onion, carrot, and celery; saute 5 minutes.
- Place the onion mixture in a bowl; set aside.
- Add chicken pieces to Dutch oven; cook 4 minutes, turning chicken pieces once.
- Cover, reduce heat to medium-low; cook 10 minutes.
- Combine flour, salt, and pepper; sprinkle over both sides of chicken.
- Cover and cook 5 minutes.
- Return onion mixture to pan; add wine and next 4 ingredients, stirring gently.
- Bring to a boil; cover, reduce heat, and simmer 25 minutes or until chicken is done.
- Remove chicken from pan, and arrange on a serving platter; set aside, and keep warm.
- Discard bay leaf.
- Bring sauce to a boil; cook 7 minutes or until the sauce is reduced to about 3 cups, stirring occasionally.
- Reduce heat to medium; gradually stir in milk, and cook an additional 5 minutes, stirring occasionally.
- Remove from heat; cover and set aside.
- Melt the remaining 2 teaspoons butter in a skillet over medium heat, and add pearl onions.
- Saute 4 minutes or until tender; remove from skillet.
- Add mushrooms, and saute 3 minutes.
- Arrange the pearl onions and the mushrooms around chicken on serving platter, and spoon the sauce over chicken and vegetables.
Nutrition Facts : Calories 279.4, Fat 6.4, SaturatedFat 2.9, Cholesterol 89.9, Sodium 516.4, Carbohydrate 15.6, Fiber 1.9, Sugar 6.9, Protein 32
BRAISED CHICKEN THIGHS IN WHITE WINE
This is an absolutely delicious dinner!! Its easy and uses low-cost ingredients, but looks and tastes like a million bucks. I usually double the sauce ingredients because the sauce is outstanding! Great with rice. From Martha Stewart.
Provided by Tee Lee
Categories Chicken Thigh & Leg
Time 1h10m
Yield 8 thighs, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme.
- Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
- Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes.
- Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
- Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes.
- Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth.
- Season with salt and pepper. Serve chicken with sauce.
BRAISED MEDITERRANEAN CHICKEN WITH POLENTA
An everyday, one dish meal. You can make the polenta more flavorful by using chicken broth and grated parmesan (about 1/3 cup) instead of water.
Provided by Abiner Smoothie
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Use a Dutch oven to heat oil.
- Season the chicken with the salt and pepper.
- Brown chicken on all sides in batches (about 8 minutes per batch).
- Drain the fat, but reserve 1 tablespoon and return the pot to heat.
- Cook garlic, tomatoes and oregano about 30 seconds.
- Add wine and scrape up the browned bits for 1 minute.
- Add broth and chicken to the pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes.
- Add the zucchini and season again with salt and pepper.
- Cover and simmer for an additional 15 minutes before stirring in lemon juice.
- Meanwhile, combine 4 1/2 cups of water, 1 1/2 tsp salt and 1/4 tsp pepper in a large saucepan and bring to a boil. Slowly whisk in cornmeal. Reduce heat to medium-low and cook, whisking frequently for 20-25 minutes. Whisk in butter.
BRAISED CHICKEN IN ROSEMARY WHITE WINE SAUCE
Another homey dish - it seems like so many of the things I make are perfect for lazy Sundays...to enjoy around the table with friends and family and a bottle or two of wine.
Provided by evelynathens
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken pieces lightly.
- Heat oil in large skillet over medium-high heat.
- Add chicken and cook until light brown, about 5 minutes per side.
- Transfer chicken to bowl with slotted spoon.
- Add onion, livers, bacon and spices and saute until onion is tender, about 10 minutes.
- Mix in wine and tomato paste.
- Add broth and bring to the boil, scraping up any browned bits.
- Return chicken and any juices to skillet, turning chicken to coat with sauce.
- Reduce heat, cover and simmer until breasts are cooked through, about 15 minutes.
- Transfer chicken breasts to bowl.
- Cover and simmer remaining chicken about 15 minutes longer.
- Transfer pieces to bowl.
- Boil down liquid remaining in pot until thickened to sauce consistency, adding any juices in bowl, about 20 minutes.
- Strain sauce through fine sieve.
- Degrease.
- Return sauce and chicken to skillet (can be prepared 1 day ahead to this point. Reheat gently over low heat.) Serve with polenta poured into center of large serving platter.
- Place chicken pieces around and spoon sauce over all.
Nutrition Facts : Calories 725.6, Fat 51.4, SaturatedFat 13, Cholesterol 236.9, Sodium 587.7, Carbohydrate 7, Fiber 0.9, Sugar 3.1, Protein 45.9
BRAISED CHICKEN WITH MEDITERRANEAN WINE SAUCE RECIPE
Provided by á-174942
Number Of Ingredients 12
Steps:
- * Available at Williams-Sonoma stores. Season the chicken with salt and pepper. In a large sauteuse pan over medium-high heat, warm the olive oil until almost smoking. Working in batches, add the chicken, skin-side down, and cook, turning once, until golden on both sides, 3 to 4 minutes per side. Transfer to a baking sheet. Set aside. Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to medium, add the shallots and garlic and cook, stirring occasionally, until tender and translucent, about 2 minutes. Add the wine reduction and stock and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Return the chicken to the pan and add the orange slices and olives. Spoon some of the sauce over the chicken. Cover the pan, reduce the heat to medium-low and cook until the juices run clear when the chicken is pierced with a knife, 45 to 50 minutes. Transfer the chicken to a warmed platter and cover loosely with aluminum foil. Whisk the butter into the sauce, increase the heat to medium-high and cook until the sauce is thickened, 2 to 3 minutes. Pour the sauce over the chicken and serve immediately. This recipe yields 6 servings.
More about "braised chicken with mediterranean wine sauce food"
BRAISED CHICKEN WITH MEDITERRANEAN WINE SAUCE
From williams-sonoma.com
4/5 (1)Total Time 1 hr 15 minsServings 6
BRAISED CHICKEN & ARTICHOKES IN WINE SAUCE - A WELL …
From seasonedkitchen.com
MEDITERRANEAN BRAISED CHICKEN WITH APRICOTS - GYPSYPLATE
From gypsyplate.com
BRAISED CHICKEN ALL'ARRABBIATA RECIPE - ROBERT HOLT - FOOD …
From foodandwine.com
RECIPE FOR MEDITERRANEAN BRAISED CHICKEN-4.2 STARS (92 REVIEWS)
From munchery.com
RED WINE BRAISED CHICKEN AND PLUMS RECIPE - CUCINABYELENA
From cucinabyelena.com
BRAISED CHICKEN WITH MEDITERRANEAN WINE SAUCE | RECIPE | RECIPES ...
From pinterest.com
BRAISED CHICKEN THIGHS – LEITE'S CULINARIA
From leitesculinaria.com
MEDITERRANEAN BRAISED CHICKEN THIGHS RECIPE: HOW TO …
From tasteofhome.com
CRISPY CHICKEN WITH BRAISED AUBERGINE RECIPE - BBC FOOD
From test.bbc.co.uk
MEDITERRANEAN BRAISED CHICKEN WITH APRICOTS – AYOUB'S DRIED …
From ayoubs.ca
BRAISED CHICKEN WITH MEDITERRANEAN WINE SAUCE – FOOD PREP, …
From mydavid725.wordpress.com
30 HEALTHY CHICKEN BREAST RECIPES - EASY CHICKEN BREAST DINNERS
From delish.com
THE 30 BEST CHICKEN AND POTATO RECIPES - GYPSYPLATE
From gypsyplate.com
THREE MARTINI CHICKEN RECIPE
From thespruceeats.com
BRAISED CHICKEN WITH MEDITERRANEAN WINE SAUCE - GLUTEN FREE …
From fooddiez.com
EASY CHINESE FOOD RECIPES | RICE WINE BRAISED CHICKEN IN OYSTER …
From facebook.com
BRAISED CHICKEN WITH MEDITERRANEAN WINE SAUCE 6 CHICKEN LEGS …
From mealplannerpro.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love