BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
- Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
- Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams
BRAISED CHICKEN WITH OLIVES AND TOMATOES
An impressive all-in-one bake bursting with Mediterranean flavours
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oven to 220C/fan 200C/gas 7. Toss the first 4 ingredients in a roasting tray in 2 tbsp oil and cook for 25 minutes. Meanwhile, fry the chicken in 2 tbsp oil until browned and almost cooked through. Add to the tin for the last 10 minutes of cooking along with the tomatoes, wine, stock and olives.
- Scatter with basil and serve.
Nutrition Facts : Calories 571 calories, Fat 30 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 1.88 milligram of sodium
BRAISED CHICKEN WITH TOMATOES AND OLIVES
Make and share this Braised Chicken With Tomatoes and Olives recipe from Food.com.
Provided by Brookelynne26
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
- Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
- Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
- Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.
- Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
- Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.
Nutrition Facts : Calories 852.6, Fat 63.4, SaturatedFat 16.6, Cholesterol 243.8, Sodium 235.3, Carbohydrate 9.2, Fiber 2.2, Sugar 4.6, Protein 58.9
BRAISED CHICKEN WITH TOMATOES AND OLIVES
Categories Chicken Olive Tomato Braise Dinner Winter Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 8 minutes, transferring as browned to a plate.
- Pour off all but 1 tablespoon fat from skillet. Add onion, garlic, and thyme to fat remaining in skillet and cook over moderately low heat, stirring, until softened, about 3 minutes. Stir in tomatoes, olives, salt, and pepper and return chicken to skillet. Simmer, covered, turning chicken occasionally, until chicken is cooked through, about 25 minutes.
BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO
Provided by Alex Guarnaschelli
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Heat the canola oil in a large skillet over high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside.
- In the same skillet, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions, ginger and garlic and stir to combine. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, and bay leaves. Allow the mixture to cook and all the flavors to come together, about 10 minutes. Add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (Chef's note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)
- When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and transfer to a serving bowl. Serve alongside the braised cabbage, if desired.
BRAISED CHICKEN WITH ARTICHOKES AND OLIVES
Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon. Fresh artichokes have the most pronounced character and meatiest texture, but if you can't get them or don't want to go to the trouble of cleaning them, you can substitute frozen artichoke hearts (you'll need a 9- or 10-once package). Serve this with crusty bread for sauce-mopping.
Provided by Melissa Clark
Categories one pot, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Squeeze the juice of 1 lemon into a large bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water to stop the cut sides from browning. Use a paring knife to peel the base and stems. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any prickly purple leaves as well. Slice each half into three pieces. Put trimmed artichoke pieces in lemon water until needed.
- Heat oven to 375 degrees. Pat the chicken dry with paper towel and season with salt and pepper. In a large (12-inch) ovenproof skillet with a lid, heat oil over medium-high heat. Add chicken pieces and sear in batches until well browned, 5 to 7 minutes per side. Transfer chicken to a plate.
- Add artichokes and garlic to pan, adding more oil if needed, and cook, turning occasionally, until golden brown, about 5 minutes. Stir in tomatoes and red pepper flakes; cook 1 minute more.
- Pour in wine and stir in olives, rosemary branches and grated zest of 1/2 lemon. (Do not discard after zesting.) Return chicken to pan. Bring liquid to a simmer.
- Cover pan and transfer to oven. Cook until chicken is tender, 30 to 35 minutes. (Check white meat after 25 minutes and remove from oven if done.) Transfer chicken to a plate and place skillet over medium-high heat. Simmer until pan juices thicken and become saucelike, about 3 to 5 minutes. Whisk in butter.
- Return chicken to pan and sprinkle with cheese. Adjust oven heat to broil and place pan in the oven until cheese is melted and golden, 2 to 3 minutes. (Watch carefully to see that it does not burn.) Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like.
Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 45 grams, Carbohydrate 16 grams, Fat 71 grams, Fiber 6 grams, Protein 77 grams, SaturatedFat 20 grams, Sodium 1364 milligrams, Sugar 3 grams, TransFat 1 gram
WINE BRAISED CHICKEN WITH TOMATOES AND OLIVES
from "oui, chef" - http://www.ouichefnetwork.com/oui_chef/2010/05/wine-braised-chicken-with-tomatoes-and-olives.html
Provided by ellie3763
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the garlic cloves in a saucepan, cover with water, and bring to a boil over medium-high heat. As soon as the water comes to a boil, drain the garlic and discard the water. Repeat. Set the garlic aside.
- Heat 1 tablespoon of the olive oil in a large heavy flameproof casserole over medium-high heat. Add the chicken in a single layer, leaving space between the pieces. Season with salt and pepper, and cook until light golden on each side, 10 minutes total.
- Remove the chicken from the pan and pour off the excess fat. Increase the heat to high, add the wine to the pan, and reduce by approximately half, 10 minutes.
- Return the drumsticks and thighs to the pan, along with the garlic, chicken stock, tomatoes, and tomato paste. Bring to a boil, reduce the heat to low, and simmer for 5 minutes.
- Add the breasts and continue to cook, covered, until the juices from the chicken are clear, 15 to 20 minutes.
- Using tongs, remove the chicken pieces from the pan and set aside; cover with foil to keep warm. Adjust the heat to high, add the olives and capers to the pan, and simmer until the liquid reduces by half and thickens, 10 to 15 minutes. (The chicken and sauce can be prepared ahead to this point and refrigerated. Bring the sauce back to a simmer before continuing.).
- Return the chicken to the pan and heat thoroughly, 5 to 10 minutes. Arrange the chicken on a platter and drizzle the sauce over the top. Garnish with parsley, and serve.
Nutrition Facts : Calories 539, Fat 30.5, SaturatedFat 7.8, Cholesterol 117.4, Sodium 525.5, Carbohydrate 11.7, Fiber 1.6, Sugar 4, Protein 31.8
BRAISED CHICKEN WITH LEMON AND OLIVES
A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.
Provided by David Tanis
Categories dinner, lunch, roasts, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
- Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
- Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams
BRAISED CHICKEN LEGS WITH OLIVES AND TOMATOES
Make and share this Braised Chicken Legs With Olives and Tomatoes recipe from Food.com.
Provided by dicentra
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy skillet, heat 2 tablespoons of the oil until almost smoking.
- Season the chicken legs with salt and pepper and cook over moderately high heat until well browned, about 5 minutes per side. Remove the chicken from the pan and pour off the fat.
- Heat 2 more tablespoons of oil in the skillet. Add the onion and 3 of the garlic cloves and cook over moderately high heat, stirring, until softened, about 7 minutes.
- Add the chicken to the skillet with the tomatoes, wine and rosemary; season with pepper and bring to a boil.
- Reduce the heat and simmer until the chicken is cooked through, 20 to 25 minutes. Season with salt. Transfer the chicken to plates and keep warm.
- Meanwhile, in a food processor, pulse the olives with the remaining 2 tablespoons of oil and 1 garlic clove to a coarse paste.
- Stir the olive paste into the pan sauce and warm over moderate heat. Spoon the sauce over the chicken and serve.
Nutrition Facts : Calories 600.6, Fat 44.6, SaturatedFat 9.1, Cholesterol 138.6, Sodium 392.7, Carbohydrate 14.6, Fiber 4.2, Sugar 7, Protein 33
MEDITERRANEAN CHICKEN BREASTS WITH TOMATOES AND OLIVES
This is very yummy and makes a good weeknight meal. I serve it with short-grain brown rice with olive oil and grated parmesan cheese and a green vegetable.
Provided by 2hot2handle
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large cast-iron or nonstick skillet, heat the tablespoon of olive oil over medium heat. Add the chicken and saute until it is browned on all sides and just cooked through (about 7-10 minutes). Remove chicken and place on a plate.
- Add the teaspoons of olive oil and the onions to the pan, and cook for 2 minutes. Add the garlic and cook for another minute. Add the tomatoes olives, oregano and basil and cook the sauce for 5-8 more minutes.
- Add the chicken and cook until it is heated through.
- Put the chicken on plates (over rice if desired), and spoon the sauce equally over the chicken.
BRAISED CHICKEN LEGS AND THIGHS WITH TOMATOES, POTATOES, OLIVES AND CAPERS
One-pot dinners are a home cook's best friend. The mission: Get dinner on the table without much fuss--and should there be leftovers, they must be delicious the following day. When I was working my way up as a chef, this is a dish I made often for staff meals. The stew was a crowd-pleaser then, and remains a favorite with my family. If you're really pressed for time, skip the flour-dredging step. Just be sure to brown the chicken thoroughly, and it will still taste amazing, though the sauce might be slightly thinner.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Let the chicken come to room temperature, then pat the pieces dry and season with salt and pepper. Place the flour in a shallow, flat container and dredge the chicken in the flour, shaking off any excess. Set aside.
- In a large heavy-bottomed skillet or a Dutch oven designed for braising, heat the oil over medium-high heat for 1 minute. Add the butter, let it melt and heat until it begins to turn brown, about 2 minutes. Add the chicken and cook until browned on all sides, about 4 minutes per side. Transfer the chicken to a large platter and set aside.
- Pour off all but 2 tablespoons of the fat from the skillet and return the skillet to the stovetop over medium-high heat. Add the shallots and garlic and cook, stirring, until softened, about 1 minute. Add the wine and deglaze the pan, scraping the brown bits off the bottom of the pan with a wooden spoon, and cook until the wine has reduced by half, 1 to 2 minutes. Add the stock and tomatoes and raise the heat to high and bring the liquid to a boil. The add the potatoes, olives, capers, and thyme, and stir to combine. Bring the liquid to a boil again, then reduce the heat to low so the liquid is simmering, and return the chicken to the pan. Cover and cook until the chicken is tender and the potatoes can be easily pierced with a knife, 25 to 35 minutes.
- To serve, place one chicken leg and one thigh in each of four shallow bowls. Spoon the sauce on top, getting some of the tomatoes, potatoes, olives and capers in each portion. Serve immediately.
- Place the chicken, carrots, celery, onion, parsley and thyme in an 8-quart stockpot. Add enough water to come up to 2 inches from the top of the pot. Place the pot over high heat and bring the liquid to a lively simmer--do not let the liquid boil. As soon as the liquid starts to simmer, reduce the heat so that you maintain a lively simmer throughout. (This could be anywhere from low to medium heat depending on the strength of your range.) Skim off any gray scum that floats to the top of the stock. Cook the stock, uncovered, for about 2 1/2 hours -- it should reduce in volume by one-quarter to one-third. Strain the stock through a fine-mesh strainer into a large bowl or clean stockpot, pressing on the solids in the strainer to extract all the liquid. If you like, season with salt to taste--I prefer to keep my stock salt-free.
- Use right away or transfer to air tight containers and refrigerate or freeze. The stock will keep for up to 1 week in the refrigerator or up to 3 months in the freezer.
BRAISED CHICKEN THIGHS WITH BELL PEPPERS, OLIVES AND TOMATOES
This used what I have on hand, it has been tweaked a bit from the original recipe in Martha Stewart Living, March 2004. Although this uses 10 cloves of garlic, crushed whole garlic isn't as strong as chopped or minced garlic. Supposedly the tomatoes in canned whole tomatoes are of better quality than those used for canned crushed tomatoes, but sometimes every minute counts. You may use fresh tomatoes, but you may want to add more salt to suit your taste preference. Serve over pasta or rice. (Served over whole wheat pasta.)
Provided by KateL
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a Dutch oven (5-quart pot with a tight-fitting lid), warm oil over medium heat.
- Season chicken with salt and pepper, and cook until browned, about 3 minutes per side. Transfer to a plate.
- Add bell peppers, onion, and garlic to pot; cook, stirring occasionally, until softened, about 5-7 minutes.
- If using whole tomatoes, gently crush tomatoes with your hands; add them to the pot along with their juice. If using canned crushed tomatoes, empty can into pot.
- Add the pitted and quartered olives, the bay leaf, paprika, thyme, and water to the pot. Bring to a boil. Season with salt and pepper to taste.
- Return chicken to pot; reduce heat. Simmer, partially covered, until chicken is falling-apart tender, about 30-45 minutes.
- Discard bay leaf, serve hot over cooked pasta or rice.
Nutrition Facts : Calories 424.7, Fat 14.2, SaturatedFat 3, Cholesterol 141.7, Sodium 575, Carbohydrate 41.9, Fiber 11.8, Sugar 8.6, Protein 39.5
BRAISED CHICKEN WITH TOMATOES AND OLIVES (POULET PROVENCAL)
Provided by Shelley Wiseman
Categories Chicken Olive Tomato Roast Kid-Friendly Dinner Fall Summer Family Reunion Potluck Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
- Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
- Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
- Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.
- Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
- Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.
CHICKEN WITH TOMATOES AND OLIVES
This dish is somewhat reminiscent of a Mediterranean chicken dinner I had at a restaurant once. Very delicious, easy to make, and enjoyed by our family.
Provided by TasteTester
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
- Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
- To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.
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