Braised Chicken With Olives Carrots And Chickpeas Food

BRAISED CHICKEN WITH ROSEMARY, CHICKPEAS AND SALTED LEMON

Steps:

• If using whole chicken legs, cut the joint just enough to bend the leg, and make a deep, 2-inch-long cut on the meat without cutting all the way through.
• Cut one half of the lemon crosswise into 1/8-inch-thick half moons. Transfer them to a medium bowl. Sprinkle with 1 teaspoon salt and use a fork to lightly crush the slices and release the juice. Cut the other lemon half into wedges for serving.
• Pat the chicken pieces dry and season both sides with salt. In a large lidded skillet or Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, add the chicken pieces skin-side down, cover, and cook until the skin is golden brown, about 8 to 10 minutes. Flip, cover and cook for another minute or two, then transfer chicken to a plate. If working in batches, add 2 more tablespoons oil to the skillet, sear the remaining chicken legs then transfer them to the plate.
• Pour off all but about 2 tablespoons of fat from the pan. Add the onions and sauté until just softened, about 2 minutes, then add the garlic and rosemary and cook until fragrant, about 1 minute. Add the white wine, then add the tomatoes with their juices, crushing the tomatoes with your hands as you go. Rinse the tomato can with 1 cup water. Add the water and the chickpeas to the pan. Season lightly with salt and black pepper.
• Bring to a boil, return the chicken and any accumulated juices to the pan and reduce heat to low. Cover and simmer until the chicken is cooked through and tender, 15 to 18 minutes.
• Uncover the pot and transfer the chicken to bowls or a large rimmed serving platter. Add the sliced lemon plus any accumulated juices to the pot, increase the heat to medium-high and allow to thicken slightly, 2 to 3 minutes. Discard the rosemary stem, then stir in the hearty greens, remove from heat and season with additional salt if needed.
• To serve, spoon the stew over the chicken legs, top with a handful of the herbs, yogurt and fresh lemon wedges for squeezing. Drizzle with olive oil, if desired, and serve with steamed couscous or slices of crusty bread for dipping.

BRAISED CHICKEN THIGHS WITH OLIVES AND POTATOES

Steps:

• Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat a large Dutch oven or pot over high heat and add the olive oil. Add the chicken, skin-side down, and cook until golden, 3 to 4 minutes per side. Remove to a plate and set aside.
• Reduce the heat to medium high. Add the garlic and cook 1 minute. Stir in the onion, carrots, tomato paste, sage and rosemary. Cook, scraping up any browned bits from the bottom of the pot, until the vegetables are slightly softened, 3 to 4 minutes.
• Add the wine, olives and their brine, and the potatoes to the pot. Nestle the chicken in the mixture. Bring to a boil, then add 2 cups water and return to a boil. Reduce the heat to medium low, cover and simmer until the chicken is cooked through and the potatoes are tender, about 20 minutes. Season with salt and pepper.

WINE-BRAISED CHICKEN

Steps:

• Preheat the oven to 190ºC/375ºF/gas 5.
• Joint the chicken into 8 pieces. Heat a lug of oil in a large saucepan over a medium heat. Season the chicken, add it to the pan in batches, and fry until golden all over. Set aside on a plate.
• Peel and cut the onions into wedges, chop the carrots, then peel and finely chop the garlic.
• Add the veg to the pan and gently sauté for about 15 minutes over a medium-low heat, or until soft and sticky but not coloured.
• Return the chicken to the pan. Pick, finely chop and add the rosemary, then stir in the flour. Turn up the heat to medium-high and leave to colour for a few minutes.
• Pour in the wine and bring to the boil, then lower the heat and let it reduce by half.
• Roughly chop and add the potatoes, pour in the stock, and bring it back to the boil.
• Transfer everything to a roasting tin and cook in the oven for 30 minutes, or until the potatoes are tender and the chicken is falling off the bone.
• Place the grapes in a small roasting dish, drizzle with a little oil and cook these in the oven for the last 20 minutes, or until caramelised.
• Stir the grapes into the chicken, finely chop and scatter over the parsley leaves, and serve.

BRAISED CHICKEN WITH OLIVES, CARROTS, AND CHICKPEAS

Steps:

• Preheat oven to 350 degrees. In a large ovenproof skillet or Dutch oven, heat olive oil over medium heat. Place chicken pieces in skillet, being careful not to overcrowd the pan. Saute until chicken is nicely crisped and browned on both sides, about 5 minutes per side. Transfer chicken to a large plate, and set aside.
• Reduce heat to medium-low; to the same skillet, add onion, carrots, garlic, and ginger. Saute, stirring frequently, until onion is soft and translucent, about 5 minutes. Add chicken broth, the water, and wine; bring to a boil, and deglaze pan by scraping up any browned bits from the bottom with a wooden spoon. Return chicken to skillet, and add thyme. Bring liquid back to a boil; cover, and transfer to the oven. Braise 45 minutes.
• Remove skillet from oven, and stir in raisins, olives, and chickpeas. Return to oven; continue braising, uncovered, 20 minutes more. Remove from oven, and discard thyme. Serve hot.

BRAISED CHICKEN WITH LEMON AND OLIVES

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.

RED WINE-BRAISED CHICKEN WITH CHORIZO AND CHICKPEAS

Steps:

• Place raisins in a small bowl; cover with hot water. Set aside.
• Mix cumin, paprika, 1 1/4 tsp. salt, and 1/4 tsp. cayenne in another small bowl. Pat chicken dry and rub all over with spice mixture.
• Heat oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Add chorizo and cook, stirring frequently, until crisp, 5-8 minutes.
• Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp. salt, and a pinch of cayenne in a medium bowl.
• Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine. Drain all but 2 Tbsp. fat from pan, then return to medium-high heat. Cook chicken, skin side down, until well-browned, 12-14 minutes. Transfer to a plate skin side up. Add onion to pan and cook, stirring occasionally, until just tender, about 3 minutes.
• Add wine and broth. Bring to a boil, nestle chicken skin side up into onions in pan. Lower heat to medium, cover, and cook until chicken is cooked through, about 10 minutes. Meanwhile, drain raisins and stir into chorizo mixture.
• Stir chorizo mixture and Sherry vinegar into chicken mixture. Cook, uncovered, until heated through, about 1 minute. Stir in 1/3 cup parsley, then divide among 4 plates. Top with remaining 1 Tbsp. parsley and serve.

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.

CHICKEN WITH CARROTS AND OLIVES

Steps:

• In a large skillet, heat 2 T. of olive oil, over medium-high heat. Season chicken with salt and pepper to taste. Add the chicken to the heated skillet, in a single layer. Cook chicken, turning once, until it is browned but not fully cooked through. This should take about 4-5 minutes. Transfer the chicken to a plate, trying to leave as much oil in the skillet as possible.
• Add the lemon to the skillet in a single layer. Cook them, turning once, until browned on both sides - about 2 minutes. Add the remaining 2 T. olive oil, the carrots and garlic and cook over medium heat, stirring occasionally until carrots are just slightly soft - this should take about 2 minutes. Add the water and cook until carrots are crisp tender and the liquid has evaporated - this should take about 2 minutes. Stir in the cumin, paprika and cinnamon and cook for about 1 minute more.
• Return chicken to the skillet, and any accumulated juices. Cook, stirring, for about 1 minute. Add the chicken stock, olives and seson with salt and pepper. Simmer over medium heat until the chicken is cooked through - this should take about 5 minutes.
• Transfer the chicken to a serving bowl and sprinkle with almonds.
• Serve with couscous.

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.