BRAISED PAPRIKA CHICKEN
Steps:
- Combine kosher salt, paprika, and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side.
- Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings. Return to stove on medium heat, add onions, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes.
- Add potatoes and broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover.
- Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.
Nutrition Facts : Calories 456 calorie, Fat 15.5 grams, SaturatedFat 3 grams, Cholesterol 235 milligrams, Sodium 1366 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 60 grams, Sugar 3 grams
BRAISED CHICKEN THIGHS WITH OLIVES AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 628 calorie, Fat 38 grams, SaturatedFat 10 grams, Cholesterol 158 milligrams, Sodium 639 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 36 grams
PERFECT PAN-ROASTED CHICKEN THIGHS
Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.
Provided by Bon Appétit Test Kitchen
Categories Chicken Roast Quick & Easy Back to School Dinner Fall Winter Family Reunion Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 to 4 main course servings
Number Of Ingredients 3
Steps:
- Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
- Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.
ROASTED CHICKEN THIGHS WITH LEMON AND OREGANO
Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually render its fat, becoming browned and crackling.
Provided by Bon Appétit Test Kitchen
Categories Chicken Roast Quick & Easy Dinner Lemon Healthy Oregano Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.
- Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
- Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
- Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.) Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.
- Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.
BRAISED HERB CHICKEN THIGHS WITH POTATOES
Make and share this Braised Herb Chicken Thighs With Potatoes recipe from Food.com.
Provided by Peggy L.
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients in a large zip lock plastic bag. Add chicken, seal bag, shaking to coat.
- Heat oil in a dutch oven over medium heat. Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly browned. Add carrots, and onion, cook 3 minutes, stirring frequently. Add broth, wine and potatoes; bring to a boil. Reduce heat and simmer 35 minutes or until chicken is done and vegetables are tender.
Nutrition Facts : Calories 701.4, Fat 37, SaturatedFat 10.2, Cholesterol 191, Sodium 849.1, Carbohydrate 41.1, Fiber 5.7, Sugar 6.6, Protein 45.8
BRAISED CHICKEN THIGHS WITH CARROTS AND POTATOES
Make and share this Braised Chicken Thighs With Carrots and Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 203.9, Fat 3, SaturatedFat 0.8, Cholesterol 57.3, Sodium 713.9, Carbohydrate 25.9, Fiber 3.7, Sugar 3.9, Protein 16.6
CRISPY HERB BRAISED CHICKEN THIGHS
Time 1h50m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 300F.
- Pat chicken thighs dry on paper towels.
- Combine parsley, thyme, rosemary, pepper, 1/2 tsp salt, lemon zest, half of the minced garlic and olive oil, and set aside.
- Season chicken thighs with kosher salt.
- Bring a cast iron pan to high heat with avocado oil.
- Sear chicken skin side down until golden brown and crispy, without moving the chicken around. About 5 minutes.
- Remove chicken from pan and spoon over the herb mixture onto each piece of chicken.
- Drain off excess oil from the pan, while keeping the brown bits in the pan.
- Lower the heat to medium-low and add in butter, onions and garlic.
- Once the onions have sautéed for a couple minutes add in flour.
- Mix in the flour then add in white wine and dijon.
- Allow the wine to cook down for a minute then add in chicken stock.
- Simmer the sauce until it has thickened and reduced for about 3-4 minutes.
- Add the chicken back to the pan, nestle the lemon quarters around the chicken and place into the oven uncovered.
- Bake in the oven for 1 hour then remove and let rest uncovered for about 30 minutes.
- Remove the chicken from the pan, heat the sauce and season with salt to taste, then place the chicken back in the pan to heat everything up.
- This is great to serve with rice, pasta, potatoes or roasted vegetables.
BRAISED CHICKEN THIGHS
Make and share this Braised Chicken Thighs recipe from Food.com.
Provided by Oolala
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place the first 3 ingredients in a Dutch oven and mix.
- Bring to a boil.
- Add the chicken and reduce heat to a simmer and cover.
- Cook for 25 minutes until the chicken is cooked through.
Nutrition Facts : Calories 174.8, Fat 5.7, SaturatedFat 1.5, Cholesterol 114.5, Sodium 190.8, Carbohydrate 2, Fiber 0.3, Sugar 0.3, Protein 27.6
BRAISED CHICKEN THIGHS
Braised Chicken thighs in tomato sauce- tastes great over any type of pasta- I serve it over egg noodles and everyone loves it
Provided by Beergeek
Categories Meat
Time 3h40m
Yield 4 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 386.9, Fat 23, SaturatedFat 5.5, Cholesterol 82.4, Sodium 701.9, Carbohydrate 24.9, Fiber 4.6, Sugar 12.7, Protein 21.6
More about "braised herb chicken thighs with potatoes food"
BRAISED HERB CHICKEN - GOING MY WAYZ
From goingmywayz.com
Estimated Reading Time 1 min
- Heat the oil in a dutch oven over medium-high heat. Add the chicken and sauté for 3 minutes per side.
- Add the potatoes and carrots around the chicken in the pan. Pour the herb mixture over the chicken and potatoes.
ONE POT BRAISED CHICKEN WITH LITTLE POTATOES - THE LITTLE ...
From littlepotatoes.com
3.7/5 (16)Estimated Reading Time 2 minsCategory MainTotal Time 35 mins
- Place the chicken thighs in a bowl, sprinkle the oregano mixture over the chicken and toss to coat.
BRAISED HERB CHICKEN THIGHS WITH POTATOES RECIPE | …
From myrecipes.com
5/5 (33)Calories 467 per servingServings 4
- Combine first 6 ingredients in a large zip-top plastic bag. Add chicken; seal bag, shaking to coat.
- Heat oil in a Dutch oven over medium heat. Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly brown. Add carrot and onion; cook 3 minutes, stirring frequently. Add broth, wine, and potatoes; bring to a boil. Reduce heat, and simmer 35 minutes or until chicken is done and vegetables are tender.
BRAISED CHICKEN THIGHS WITH POTATOES ... - FOOD & WINE
From foodandwine.com
4/5 (4)Category ChickenServings 4Total Time 2 hrs 45 mins
- In a medium saucepan, heat 1 teaspoon of the oil. Add the whole garlic cloves and cook over low heat, stirring, until golden and fragrant, 5 minutes. Add 4 cups of water and bring to a boil. Cover and simmer over low heat until reduced to 2 cups, about 1 hour. Strain the garlic broth into a bowl.
- In another bowl, whisk 1 cup of the garlic broth with the sour cream and porcini and season with salt; reserve the remaining garlic broth for another use.
- Preheat the oven to 350°. In a large cast-iron skillet, heat the remaining 1 tablespoon of oil. Season the chicken with salt and cook over moderate heat until golden all over, about 10 minutes total. Transfer the chicken to a plate. Pour off all but 1 tablespoon of the oil in the skillet. Arrange the potato slices in the pan, overlapping them slightly. Set the chicken skin side down on top of the potatoes. Scatter the cherries and crushed garlic around the chicken and pour the garlic sauce with porcini on top. Roast the chicken for 20 minutes. Reduce the oven temperature to 300° and roast for about 45 minutes longer, until the potatoes are tender and the chicken is cooked through.
- Preheat the broiler and arrange the rack 6 inches from the heat. Turn the chicken skin side up and broil until the skin is golden and crisp, about 8 minutes. Garnish with celery leaves and serve.
BRAISED HERB CHICKEN WITH SHIO KOJI - JUST ONE COOKBOOK
From justonecookbook.com
4.2/5 (46)Total Time 1 hr 20 minsCategory Main CourseCalories 743 per serving
- Put the chicken, shio koji, and garlic in a large plastic bag and massage ingredients together. Marinate in the bag for 30 minutes. You can marinate the chicken for up to 2-3 hours. You can also experiment with different herbs!
- Heat oil in a Dutch oven over medium heat. Place chicken (skin side down) and remaining marinade into the Dutch over.
BRAISED HERB CHICKEN THIGHS WITH POTATOES - BIGOVEN.COM
From bigoven.com
4.4/5 (23)Category Main DishCuisine American-SouthTotal Time 50 mins
BRAISED CHICKEN THIGHS WITH CARROTS, POTATOES AND THYME ...
From williams-sonoma.com
4.7/5 (22)Total Time 1 hrServings 4
BRAISED HERBED CHICKEN - DIABETES FOOD HUB
From diabetesfoodhub.org
5/5 (100)Calories 260 per servingServings 4
CROCKPOT CHICKEN AND POTATOES - KRISTINE'S KITCHEN
From kristineskitchenblog.com
Ratings 8Calories 482 per servingCategory Main Course, Slow Cooker
BRAISED CHICKEN THIGHS WITH CARROTS, POTATOES AND THYME ...
From blog.williams-sonoma.com
Estimated Reading Time 1 min
DUTCH OVEN BRAISED CHICKEN THIGHS - ALL INFORMATION ABOUT ...
From therecipes.info
BRAISED CHICKEN THIGHS WITH CARROTS AND POTATOES RECIPES
From tfrecipes.com
BRAISED CHICKEN WITH POTATOES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BRAISED HERB CHICKEN THIGHS WITH POTATOES RECIPE | RECIPE ...
From pinterest.com
BRAISED HERB CHICKEN THIGHS WITH POTATOES | MYRECIPES ...
From crecipe.com
COOKING LIGHT - BRAISED HERB CHICKEN THIGHS WITH POTATOES ...
From myfitnesspal.com
BRAISED CHICKEN THIGHS WITH POTATOES AND FENNEL | RENEE'S ...
From reneeskitchenadventures.com
BRAISED CHICKEN THIGHS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
BRAISED HERB CHICKEN THIGHS WITH POTATOES RECIPE - FOOD NEWS
From foodnewsnews.com
BRAISED CHICKEN THIGHS BROTH - ALL INFORMATION ABOUT ...
From therecipes.info
BRAISED HERB CHICKEN THIGHS WITH POTATOES - CRECIPE.COM
From crecipe.com
CHICKEN THIGHS AND SWEET POTATOES RECIPE - ALL INFORMATION ...
From therecipes.info
BRAISED HERB CHICKEN THIGHS WITH POTATOES | BIGOVEN | HERB ...
From pinterest.com
COOKING LIGHT CHICKEN TONIGHT COOKBOOK - BRAISED HERB ...
From myfitnesspal.com
BRAISED HERB CHICKEN THIGHS WITH POTATOES RECIPES
BRAISED HERB CHICKEN THIGHS WITH VEGGIES - DOCTOR YUM RECIPES
From recipes.doctoryum.org
BRAISED CHICKEN THIGHS WITH VEGETABLES - ALL INFORMATION ...
From therecipes.info
BRAISED HERB CHICKEN THIGHS WITH POTATOES
From bigoven.com
BRAISED HERB CHICKEN THIGHS WITH POTATOES RECIPE - FOOD ...
From pinterest.com
BRAISED CHICKEN THIGHS WITH POTATOES RECIPES
From tfrecipes.com
BRAISED CHICKEN THIGH RECIPES | ALLRECIPES
From allrecipes.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