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
BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS
For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.
Provided by Julia Moskin
Categories dinner, lunch, roasts, main course
Time 4h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
- Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
- Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
- Discard basil sprigs. Garnish with shredded basil and serve immediately.
Nutrition Facts : @context http, Calories 1264, UnsaturatedFat 53 grams, Carbohydrate 60 grams, Fat 80 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 20 grams, Sodium 1939 milligrams, Sugar 6 grams, TransFat 0 grams
BRAISED CHICKEN WITH TOMATOES AND FREEKEH
Here's another winner one-pot dinner, a delicious variation on chicken and rice. Thighs are browned then cooked with freekeh, a roasted and cracked wheat. The chewy texture of freekeh soaks up the chicken's juices and its nutty flavor pairs well with the olives and tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Heat oil in a large braiser or straight-sided ovenproof skillet over medium-high. Season chicken with salt and pepper; cook, skin-sides down, until golden brown, 5 to 6 minutes. Turn and brown on other sides, about 2 minutes. Transfer to a plate.
- Pour off all but 2 tablespoons fat from skillet. Reduce heat to medium; add onion and garlic and cook, stirring, until onion is translucent, about 3 minutes. Stir in freekeh and cook about 30 seconds. Stir in 1 cup water, 1/2 teaspoon salt, and thyme. Return chicken to pan; add tomatoes and olives. Bring liquid to a boil, then cover and roast in oven until freekeh is tender and chicken is cooked through, about 30 minutes. Let stand 15 minutes; serve.
BRAISED CHICKEN WITH ONIONS AND TOMATOES
Make and share this Braised Chicken with Onions and Tomatoes recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time 1h2m
Yield 6
Number Of Ingredients 20
Steps:
- Heat oil in large saucepan over high heat. Add onions and sauti 2 minutes.
- Stir in ginger, garlic and chiles.
- Add chicken pieces and brown lightly.
- Add tomatoes and remaining spices, yogurt, rum and salt. Reduce heat to low and braise 40 minutes until chicken is cooked through.
- Serve with cilantro and rice. With leftovers.
- Freezes well.
Nutrition Facts : Calories 184.2, Fat 8.4, SaturatedFat 1.4, Cholesterol 2.6, Sodium 413.1, Carbohydrate 20.9, Fiber 3.9, Sugar 10.1, Protein 3.9
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