BRAISED LEMON-SAFFRON CHICKEN AND POTATOES
In this comforting braise, bone-in chicken and potatoes slowly cook in a lively lemon-saffron bath until the meat is fall-off-the-bone tender and the potatoes are soft and full of flavor. Most of the work in this one-pot dinner happens in the oven, so you can rest or multitask as it cooks. Serve it with rice and spoon the pan juices over top, or with toasted pita to soak up the rich, lemony broth. The whole peppercorns taste delicious and soften in both texture and flavor during the cooking process, but if they are too strong for you, leave them out or crack them before cooking. Leftovers are even better the next day, on top of a salad or tucked into a sandwich.
Provided by Yasmin Fahr
Categories dinner, poultry, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Using a mortar and pestle (or the bottom of a spoon and a bowl), grind the saffron threads into a powder as best you can. Add the 2 tablespoons hot water and stir to combine. Set aside.
- Place the chicken in a 9-by-13-inch roasting pan or baking dish. Cut large potatoes into 1-inch pieces and add to the pan. Drizzle the chicken and potatoes with the oil, then season well with salt and pepper.
- Add the lemon juice to the saffron water, mix to combine, then pour over the chicken and potatoes, stirring to coat. Arrange the chicken skin-side down. Sprinkle evenly with the whole black peppercorns, if using, then cover tightly with foil. (It's OK if everything is close together.)
- Cook until the meat is tender and easily pulled from the bone, and the potatoes are soft, about 1 1/2 hours. During the last 15 minutes, remove the foil, flip the chicken, stir the potatoes and cook for 15 minutes more, uncovered, to reduce some of the liquid.
- Season with black pepper and serve with rice or pita to soak up the lemony juices.
MOROCCAN CHICKEN WITH SAFFRON AND PRESERVED LEMON
Chicken thighs full of spice and amazing scents to take you right to the Mediterranean. Great with quinoa or brown rice and lots green veggies.
Provided by katherine99
Categories World Cuisine Recipes African North African Moroccan
Time 4h57m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight.
- Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more.
- Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter.
- Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, and parsley.
Nutrition Facts : Calories 481.6 calories, Carbohydrate 7.2 g, Cholesterol 95.6 mg, Fat 38.2 g, Fiber 1.7 g, Protein 27.5 g, SaturatedFat 7.6 g, Sodium 1787 mg, Sugar 1.6 g
BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON
Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
- Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
- Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.
GREEK LEMON CHICKEN AND POTATOES
I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
- Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
- Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
- Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
- Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
- Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.
Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g
BRAISED LEMON CHICKEN
Make and share this Braised Lemon Chicken recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken and pat dry.
- Trim and discard pockets of fat.
- In a bowl, mix vinegar and oil, and season to taste.
- Add thighs and turn to coat.
- Cover and chill 1 hour.
- After 1 hour chilling time, preheat oven to 350F while continuing with recipe.
- Set a 5 to 6 quart ovenproof pan with lid over medium-high heat.
- Lift chicken thighs from marinade (reserve marinade) and arrange in a single layer in pan.
- Turn as necessary to brown on both sides, 4 to 6 minutes total.
- Transfer chicken to a rimmed plate and lower heat under pan.
- Add shallots and garlic to pan and stir frequently until shallots are limp, about 5 minutes.
- Return chicken to pan and add marinade, lemons, vermouth, and herbes de Provence.
- Cover pan.
- Transfer to preheated oven and bake until chicken is very tender when pierced, 30 to 45 minutes.
- Add salt and pepper to taste.
- Spoon into bowls to serve.
Nutrition Facts : Calories 402, Fat 25, SaturatedFat 6.5, Cholesterol 118.4, Sodium 121.4, Carbohydrate 17, Fiber 0.8, Sugar 5.5, Protein 26.2
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
ZESTY BRAISED CHICKEN WITH LEMON AND CAPERS
Recipe from Food and Wine (w/ some modifications). I also added artichokes and the juice of half a lemon after the wine was reduced. I served this with egg noodles, rice or potatoes. The recipe calls for bone in chicken thighs, I used chicken breasts and reduced the baking time to 20 minuets, depending on how thick the breasts are. I also used Chardonnay instead of Sauvignon Blanc.
Provided by tasteeone
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°. Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 6 to 10 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.
- Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven and braise for about 20 minutes, until the meat is tender.
- Return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.
Nutrition Facts : Calories 469.5, Fat 27, SaturatedFat 8.7, Cholesterol 110.8, Sodium 285.2, Carbohydrate 6.1, Fiber 0.1, Sugar 1.5, Protein 32.9
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