COUNTRY BRAISED CHICKEN
This dish goes back to my very first day of cooking school years ago. I have been in love with it ever since. It's all about crisping the chicken skin, and then braising it in an aromatic liquid, combining the best of roasting and slow cooking.
Provided by Michael Anthony
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Put the olive oil in a large, heavy-bottomed braising pan over medium-high heat. Generously season both sides of chicken legs with salt and pepper. When the oil is slightly smoking, add chicken legs and brown, about 5 minutes per side.
- While chicken is browning, peel and chop the carrots; dice the celery and onion. (All the pieces should be about the same size.) Make sure the chicken is browning evenly on both sides.When the chicken is nicely browned, remove from the pan and set aside. Add vegetables to the pan, stir to combine, and reduce heat to medium. Next, peel and lightly smash the garlic; add to pan. Sweat the vegetables for 5 minutes, being careful not to brown. Season lightly with salt and pepper.
- Add tomato paste, raise the temperature to medium-high, and stir to incorporate; the tomato paste will begin to stick to the bottom of the pan as it browns. Deglaze pan with cognac in two additions (being careful for flare-ups!). Let the alcohol cook off until the pan is almost dry, stirring the vegetables and scraping down the sides of the pan to prevent burning. Add white wine and allow it to reduce. Add parsley, bay leaves, thyme, and rosemary to the pan; then spread the chicken pieces on top in an even layer. Pour in just enough chicken broth to cover the meat halfway without submerging. Bring to a simmer, then cover the pan and place in the preheated oven for 35-40 minutes.
- Remove from oven and place chicken legs on a rimmed serving platter. Strain cooking liquid into a small saucepan, reserving vegetables. Over medium to high heat, reduce liquid at a simmer until it is thick enough to thinly coat a spoon. Taste, and adjust seasoning as needed. To plate: Place chicken on a plate and add some reserved vegetables. Pour reduced sauce generously over each serving. Garnish with torn parsley leaves and serve.
COUNTRY BRAISED CHICKEN
This dish presents beautifully, yet it's made with ingredients guaranteed to be in your kitchen! Pretty enough for company; hearty enough for your family. 10 min prep time! High altitude tested.
Provided by Elizabeth H.
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Using a sharp knife, remove and discard rib portion from breast halves.
- Then cut each remaining breast portion in half, making 4 comparably-sized pieces.
- Combine flour, onion powder, garlic powder, pepper and salt.
- Place in shallow dish or plastic bag.
- Pour milk into shallow dish.
- Heat oil in skillet (a heavy or copper-bottom pan works well) over high heat.
- As oil is heating, dip each chicken piece in milk and coat thoroughly with flour mixture.
- When oil begins to bubble, place each chicken piece skin-side down in the skillet.
- Brown thoroughly on every side.
- Remove browned chicken from pan.
- Carefully pour off excess oil.
- Deglaze pan by carefully pouring in about 2 Tbl of wine, swirling it around the pan and discarding it.
- (You may use broth for this step if omitting the wine.) Return pan to heat.
- Add chicken broth and wine (or just broth if omitting the wine).
- Return chicken to pan.
- Slice onion into 1/2" rings and lay them atop the chicken.
- Add parsley over all.
- Bring to a boil, reduce heat, cover and simmer 45 minutes or until chicken juices run clear when pierced with a fork.
- Check only twice during cooking to ensure the pan retains adequate liquid.
- When chicken is done, remove from pan.
- Boil down (if necessary) remaining liquids to a thick broth.
- Serve chicken breasts covered with onion and parsley broth.
- Serves 4.
- NOTE: This recipe was tested at high altitude.
- You may need to reduce the amount of liquid and/or the cooking time.
- Serve this dish with a tossed salad in the summer and with steamed whole green beans in winter.
- Goes great with a nice blush wine from your local vineyard.
30-MINUTE BRAISED CHICKEN
A quick and delicious variation of the classic Spanish dish of roast chicken with apples and prunes
Provided by John Torode
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Place a heavy pan over a high heat and drop in the onion with the oil. Stir well and cook for 2 mins, then add garlic.
- Add the chicken and cook for a few mins, turning each piece until they all have a little colour. Add the chopped apples and the prunes, stir well, pour in the wine and bring to the boil.
- Simmer covered for 20 mins until the chicken is tender. Sprinkle with parsley and serve with some mashed potato.
Nutrition Facts : Calories 310 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium
BRAISED CHICKEN WITH COUNTRY HAM AND TURNIPS WITH THEIR GREENS
The two-step cooking process here yields perfectly moist and flavorful results: First, you put a nice sear on the chicken in a skillet. Next, you finish it off in the oven, slow-cooking it in a wonderful pot likker of seasonal vegetables and country ham. That's it. Once you get the hang of this basic method, you can use it to make endless variations.
Yield serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- Rinse the chicken, pat dry, and remove any excess fat. Season all over with salt and pepper to taste. Lightly dust each piece, skin side only, with the flour.
- Heat the olive oil in a large ovenproof, nonstick skillet over medium-high heat until sizzling hot (see Know-how, page 100). Add the chicken and brown for about 5 minutes per side.
- Remove the chicken from the skillet to a plate and set aside. Add the turnips and ham and cook and stir for about 2 minutes, until the ham is slightly crispy. Add the garlic and cook and stir for 1 minute more. Add the broth and rosemary, scrape up all the brown bits from the bottom of the pan, and bring to a low boil. Reduce the heat to a simmer and return the chicken to the skillet, skin side up, along with any juice that has collected in the bottom of the plate.
- Place the skillet in the oven to roast for about 30 minutes, basting the chicken with the cooking liquid several times, until cooked through and the juices run clear when the thickest part of the thigh is pierced with the tip of a small knife.
- Remove from the oven and transfer the chicken to a large serving platter, loosely covered to keep warm. Add the turnip greens to the skillet, place over medium heat, and cook and stir until just wilted and tender, 3 to 5 minutes. Arrange the turnips and greens around the chicken, spoon the broth and ham on top, and serve warm.
CHICKEN KIEVS
This family favourite is making a comeback, so keep a few portions in your freezer for a quick midweek meal
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Yield Makes 8
Number Of Ingredients 22
Steps:
- Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
- Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
- Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
- To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
- Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
- Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
- Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
- To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
Nutrition Facts : Calories 549 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1 milligram of sodium
SIMPLE BRAISED CHICKEN
This is one of the first recipes I made as a young bride. 20 years later I still serve this from time to time. It is simple and quick to prepare - which is a plus on busy nights. We enjoy it with white or fried rice and a steamed vegetable. (ZWT3 - USA West asian cooks have influenced the cuisine).
Provided by Acerast
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a skillet, brown chicken and garlic lightly in the oil.
- Add mushrooms, cover and cook 5 minutes.
- Add sherry, cook uncovered until liquid is almost entirely absorbed.
- Add soy sauce, cover and cook gently 20 minutes or until chicken is tender.
More about "country braised chicken food"
COUNTRY BRAISED CHICKEN - FOOD NETWORK KITCHEN CLASSES
From foodnetwork.com
FANCY FEAST PETITES WET CAT FOOD, BRAISED CHICKEN ENTRéE ...
From amazon.ca
Reviews 10
CHICKEN COUNTRY CAPTAIN BY THE GREY - GOLDBELLY
From goldbelly.com
BRAISED CHICKEN - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
52 BRAISING RECIPES FOR SHORT RIBS, CHICKEN, AND MORE ...
From bonappetit.com
COUNTRY BRAISED CHICKEN RECIPES
From tfrecipes.com
BRAISED CHICKEN - HOW TO COOK WITH MUSHROOMS (TESTED RECIPE)
From tasteasianfood.com
COUNTRY BRAISED CHICKEN | RECIPE | BRAISED CHICKEN, FOOD ...
From pinterest.com
CHICKEN ADOBO | ONE-POT RECIPE | JORDAN ANDINO | RECIPE ...
From rachaelrayshow.com
COUNTRY BRAISED CHICKEN - YOUTUBE
BRAISED CHICKEN RECIPE WITH RICE - DELISHABLY
From delishably.com
BRAISED CHICKEN | RICARDO - RICARDO CUISINE
From ricardocuisine.com
BRAISING CHICKEN FOR BEST RESULTS: FIND OUT HOW! | CRAFTSY
From craftsy.com
COUNTRY BRAISED CHICKEN | FOOD NETWORK RECIPES, BISTRO ...
From pinterest.ca
THREE-INGREDIENT CRISPY OVEN FRIED CHICKEN TENDERS - BOWL ...
From bowlofdelicious.com
BRAISED CHICKEN WITH MUSTARD AND HERBS | COOK'S ILLUSTRATED
From cooksillustrated.com
EATING WELL - NORTH COUNTRY BRAISED CHICKEN CALORIES ...
From myfitnesspal.com
COUNTRY BRAISED CHICKEN RECIPE - FOOD.COM | RECIPE ...
From pinterest.com
WORLD BEST HEALTHY FOOD: COUNTRY BRAISED CHICKEN
From worldbesthealthrecipes.blogspot.com
VINEGAR-BRAISED CHICKEN RECIPE RECIPE | PBS FOOD
From pbs.org
BEST CIDER-BRAISED CHICKEN-AND-FENNEL PANZANELLA RECIPE ...
From countryliving.com
CHICKEN AND BROCCOLI (CHINESE TAKEOUT STYLE) - OMNIVORE'S ...
From omnivorescookbook.com
HOW TO MAKE JACQUES PéPIN'S BRAISED CHICKEN WITH VEGETABLES
From tastingtable.com
BEST HOT BRAISED CHICKEN WITH VEGETABLES - MEAL PALACE
From mealpalace.net
BRAISED CHICKEN RECIPES | FOOD & WINE
From foodandwine.com
PETITES WET FOOD FOR CATS, BRAISED CHICKEN - FANCY FEAST ...
From mondou.com
BEER-BRAISED CHICKEN - COUNTRY LIVING
From countryliving.com
EASY DOMINICAN BRAISED CHICKEN | FOODTALK
From foodtalkdaily.com
LOWCOUNTRY STEW CHICKEN RECIPE
From seriouseats.com
7 CLASSIC CHICKEN FEET DISHES FROM ALL OVER CHINA
From matadornetwork.com
BRAISED KITCHEN
From braisedfoods.com
CHINESE BRAISED CHICKEN (卤鸡) - CHINA SICHUAN FOOD
From chinasichuanfood.com
NORTH COUNTRY BRAISED CHICKEN RECIPE - EATINGWELL
From eatingwell.com
BRAISED CHICKEN THIGHS WITH MARINATED ... - FOOD & WINE
From foodandwine.com
BRAISED - RECIPES, STORIES, SHOW CLIPS + MORE | RACHAEL ...
From rachaelrayshow.com
BRAISED CHICKEN RECIPE | ITALIAN RECIPES | SBS FOOD
From sbs.com.au
36 BRAISED CHICKEN RECIPES, THIGHS, CHICKEN BREASTS, TACOS ...
From highlandsranchfoodie.com
DEZHOU STYLE BRAISED CHICKEN, BIRMINGHAM - RESTAURANT ...
From tripadvisor.ca
ROASTED CHICKEN BREASTS - DIABETES FOOD HUB
From diabetesfoodhub.org
EASY CHICKEN PICCATA - COOK'S COUNTRY
From cookscountry.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