GREEK CHICKEN THIGHS
My Greek Chicken Thighs dish hosts juicy chicken with crisp skin cooked with kalamata olives, pearl onions, garlic cloves, and lots of bright lemon. An easy one skillet dish, that everyone will love!
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350°F.
- Season the chicken thighs with salt and pepper on both sides.
- In a large 12 inch skillet heat the olive oil over medium-high heat. Arrange the seasoned chicken thighs in the skillet, and cook on both sides for about 5 minutes per side or until the chicken is golden brown. The chicken will not be cooked through at this point. Remove the chicken from the skillet and set aside for a few minutes.
- Add the garlic cloves, pearl onions, fresh thyme sprigs, and the lemon halves to the skillet. Cook for about 5 minutes until the onions and garlic begin to soften and start to brown a bit.
- Add the olives, then the white wine and lemon juice to the skillet. Add the chicken back to the skillet, arranging the chicken so that it sits directly on the bottom of the skillet.
- Place the skillet in the oven and bake for about 20 minutes until the chicken is cooked through.
Nutrition Facts : Calories 341 kcal, Carbohydrate 8 g, Protein 19 g, Fat 25 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 498 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
GARLIC-BRAISED CHICKEN WITH OLIVES AND MUSHROOMS
When it's no longer winter but not quite spring, a savory stovetop braise, served over rustic grains like farro, makes a comforting weeknight meal. Braised garlic is a sweet counterpart to briny olives, earthy mushrooms, and succulent chicken. Simmering it all in stock will enrich the flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- Heat a large straight-sided skillet (about 12 inches) over medium-high heat. While it's heating, season chicken with salt and pepper. Add 1 tablespoon oil to pan and swirl. Add chicken, skin side down. Let brown, 5 to 6 minutes. Remove chicken from pan; set aside.
- Add 1 teaspoon oil to pan, followed by garlic and mushrooms; let brown, stirring occasionally, 5 to 6 minutes.
- Add wine to mushrooms and garlic and bring to a boil, then cook for 1 minute. Return chicken to pan.
- Add olives and chicken stock to pan; bring to a boil, then reduce heat. Cover; simmer until chicken is cooked through, 15 to 20 minutes.
Nutrition Facts : Calories 409 g, Fat 20 g
GARLIC-LIME CHICKEN WITH OLIVES
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Coat a large roasting pan with cooking spray.
- In a large bowl, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper. Toss to coat.
- Transfer chicken to prepared pan and pour over any remaining marinade. Arrange olives over and around chicken in pan. Roast 30 to 35 minutes, until chicken is cooked through. Serve 1/3 of the chicken tonight and reserve remaining chicken in the refrigerator for other meals.
Nutrition Facts : Calories 436 calorie, Fat 6 grams, Cholesterol 197 milligrams, Sodium 694 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 80 grams, Sugar 5 grams
BRAISED CHICKEN THIGHS WITH BUTTON MUSHROOMS
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil. Season the chicken thighs with the Essence, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes. Add the onions and garlic to the pan and saute for 3 to 4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes. Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer. Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes. Serve the chicken over rice and garnish with the chopped parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
BRAISED CHICKEN WITH GARLIC AND WHITE WINE
Steps:
- Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
- Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
- Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.
CHICKEN WITH OLIVES AND GARLIC
A great dish full of flavor, easy to put together on the fly. For the Creole Seasoning I use Recipe #22089. Serve over couscous and top with crumbled Feta and sliced green onions. Great on busy weeknights or for company on weekends, winter or summer!
Provided by Penny Stettinius
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Toss the chicken breasts in the Creole Seasonings.
- Heat a large, heavy frying pan and add enough olive oil to coat the bottom.
- When hot, add the chicken and cook until browned on each side.
- Remove the chicken to a plate and keep warm.
- To the frying pan add the peppers, onions, thyme, salt and pepper to taste and saute until soft, about 5 minutes.
- Add the garlic and cook for another minute.
- Add the wine and stir, scraping up the bits.
- Bring to a boil and then lower the heat to a low simmer, stirring occasionally.
- Stir in the olives, lemon zest and bay leaf.
- Return the chicken to the pot, cover and simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken as soon as it's done and stir in the lemon juice and whisk in the butter.
- Serve the sauce over the chicken and top with the parsley.
Nutrition Facts : Calories 518.4, Fat 24.7, SaturatedFat 8.3, Cholesterol 108.1, Sodium 668.8, Carbohydrate 21.3, Fiber 3.8, Sugar 5, Protein 33
BRAISED CHICKEN THIGHS WITH BELL PEPPERS, OLIVES AND TOMATOES
This used what I have on hand, it has been tweaked a bit from the original recipe in Martha Stewart Living, March 2004. Although this uses 10 cloves of garlic, crushed whole garlic isn't as strong as chopped or minced garlic. Supposedly the tomatoes in canned whole tomatoes are of better quality than those used for canned crushed tomatoes, but sometimes every minute counts. You may use fresh tomatoes, but you may want to add more salt to suit your taste preference. Serve over pasta or rice. (Served over whole wheat pasta.)
Provided by KateL
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a Dutch oven (5-quart pot with a tight-fitting lid), warm oil over medium heat.
- Season chicken with salt and pepper, and cook until browned, about 3 minutes per side. Transfer to a plate.
- Add bell peppers, onion, and garlic to pot; cook, stirring occasionally, until softened, about 5-7 minutes.
- If using whole tomatoes, gently crush tomatoes with your hands; add them to the pot along with their juice. If using canned crushed tomatoes, empty can into pot.
- Add the pitted and quartered olives, the bay leaf, paprika, thyme, and water to the pot. Bring to a boil. Season with salt and pepper to taste.
- Return chicken to pot; reduce heat. Simmer, partially covered, until chicken is falling-apart tender, about 30-45 minutes.
- Discard bay leaf, serve hot over cooked pasta or rice.
Nutrition Facts : Calories 424.7, Fat 14.2, SaturatedFat 3, Cholesterol 141.7, Sodium 575, Carbohydrate 41.9, Fiber 11.8, Sugar 8.6, Protein 39.5
BRAISED CHICKEN THIGHS WITH OLIVES AND LEMON
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C). In a large non-stick skillet or Dutch oven, heat oil over medium-high heat. Season chicken on both sides with salt and pepper and sear, skin side down, until golden, about 10 min. Turn and cook second side until lightly golden. Transfer chicken to a platter. Discard the fat.
- Lay chicken, skin side up, back in Dutch oven or in a roasting pan. Mix the broth, 1 cup (250 mL) water and wine, and pour around the chicken. Place olives and garlic around the chicken and lemon slices around and on top.
- Cover the pot or pan with a lid or foil and braise in the oven 50 min. Remove lid or foil and cook uncovered another 10 min. to lightly crisp the skin. Skim fat from juices before serving. Divide the chicken, lemons and olives among 4 plates and spoon 2 tbsp (30 mL) of cooking juices over top.
Nutrition Facts : Calories 280, Fat 16, SaturatedFat 4, Carbohydrate 5, Protein 30, Cholesterol 105, Fiber 1, Sodium 830
GARLIC-BRAISED CHICKEN
"It's the only place where you can find a giant vat of peeled garlic, because it's the only place that truly understands how much garlic you'll need for the kind of food your people eat," Michelle Zauner writes about the supermarket H Mart in her memoir, "Crying in H Mart." Thankfully, many other grocery stores now sell containers of peeled garlic cloves. If you don't already buy those, then this recipe is a great reason to start. Chicken thighs, white pepper, chardonnay and 20 garlic cloves are all you need for this zinger of a one-pot meal, which braises in an hour. In that time, chicken fat, wine and water turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don't skip it.
Provided by Eric Kim
Categories dinner, easy, weeknight, poultry, main course
Time 1h15m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
- Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.
More about "garlic braised chicken with olives and mushrooms food"
BRAISED CHICKEN THIGHS WITH LEMON, GARLIC AND OLIVES
From nerdswithknives.com
4.6/5 (9)Total Time 1 hr 15 minsServings 2-4
- Set a large, oven-proof skillet on medium-high heat (the pan should be large enough to hold the chicken in a single layer). Add the oil and place the chicken, skin-side down, and leave it alone until the skin is deep golden brown, 7-9 minutes. Flip the chicken and scatter the garlic cloves into the pan. Cook until garlic is brown is spots and beginning to soften (don’t let garlic burn), 2-3 minutes. Remove the chicken and garlic from the pan and set aside.
- To the same pan, add the onions, lemon slices and thyme, and season lightly with salt and pepper. Cook, stirring often, until the onions have softened and turned golden, 6 to 8 minutes. Stir in the chicken stock and lemon juice. Add back the thighs (skin-side up, including any accumulated juices) and scatter in the garlic and the olives. Transfer the pan to the oven. Bake, uncovered, for 25-35 minutes, or until chicken is cooked through (165º F / 75º C on an instant read thermometer).
BRAISED CHICKEN WITH DRIED FRUIT AND OLIVES RECIPE | EAT ...
From eatsmarter.com
Servings 4Total Time 50 mins
SHANDY BRAISED CHICKEN WITH MUSHROOMS AND GREEN …
From tastykitchen.com
5/5
VINEGAR-BRAISED CHICKEN AND MUSHROOMS - ALL FOOD RECIPES ...
From allfood.recipes
Estimated Reading Time 2 mins
SLOW-BRAISED GARLIC CHICKEN - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 6Total Time 2 hrs 30 minsEstimated Reading Time 1 min
- Heat 1tbsp oil in a frying pan and fry the mushrooms and the thyme until all the excess moisture has evaporated and the mixture is quite dry.
- Season and leave to cool. Loosen the skin away from one chicken leg and spoon a little of the mushroom paste underneath.
BRAISED CHICKEN THIGHS WITH OLIVES AND BASIL - FOOD & WINE
From foodandwine.com
5/5 Servings 4
- In a large deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low.
- Add the onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Add the rosemary and wine. Bring to a simmer, scraping the bottom of the pan to dislodge any brown bits. Boil until the wine is reduced to approximately 1/4 cup, 1 to 2 minutes.
- Add the broth, tomatoes, olives, the remaining 1/2 teaspoon salt, and the chicken, skin-side up, with any accumulated juices. Cover and simmer until the chicken is just done, 20 to 25 minutes. Push the chicken to the side of the pan and then mash the garlic cloves with a fork. Stir in 1/8 teaspoon pepper and the basil, bring just to a simmer, and serve.
CRISPY BRAISED CHICKEN THIGHS WITH OLIVES ... - MISSION FOOD
From mission-food.com
Cuisine American, FrenchTotal Time 1 hr 5 minsCategory Main CourseCalories 559 per serving
- Cut off fennel stalks. Trim bottom of bulbs and peel back the layers until you reach the core; reserve the core for another use. Discard any bruised layers, and cut the fennel into 2-by-½-inch batons. You need 3 cups fennel for this recipe; reserve any remaining fennel for another use.
- Season chicken thighs on both sides with salt. Heat some canola oil in a large ovenproof saute pan or roasting rack that will hold all the thighs in one layer over medium-high heat. Add thighs skin-side down and brown on the skin side, about 4 minutes. Turn thighs over and cook for about 1 minute to sear the meat. Transfer to the cooling rack.
- Reduce heat to medium-low, add onion to the pan, and cook for 1 ½ minutes. Add garlic and cook for 1 minute. Cook, stirring often, until onion is translucent, about 5 minutes. Stir in fennel, turn heat up to medium, and cook, stirring often, until fennel is crisp-tender, about 10 minutes.
BRAISED CHICKEN - HOW TO COOK WITH MUSHROOMS (TESTED RECIPE)
From tasteasianfood.com
Reviews 7Calories 294 per servingCategory Main Course
BRAISED CHICKEN AND MUSHROOM GRAVY WITH ... - EAT SIMPLE FOOD
From eatsimplefood.com
Category Main DishCalories 394 per servingTotal Time 1 hr 10 mins
- Bring a large pan to medium high heat and enough oil to lightly coat the bottom. Sear the chicken ~ 3-4 minutes per side or until dark brown. Remove from pan and set aside on a plate.
- Reduce heat to medium. Add butter, onions, and mushrooms to pan and cook ~ 7-10 minutes or until liquid is gone and mushrooms are browning. Add garlic and cook 1-2 minutes or until fragrant.
- Add flour and stir (the mushrooms will begin to look clumpy). Stir in tomato paste and add to the clumpiness.
CREAMY PARMESAN GARLIC MUSHROOM CHICKEN RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory Pan-Fry & SkilletServings 8Total Time 25 mins
- In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
- To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.
BRAISED CHICKEN THIGHS WITH BROCCOLI & OLIVES RECIPE ...
From eatingwell.com
5/5 (1)Total Time 1 hr 15 minsCategory Healthy Fall Chicken RecipesCalories 346 per serving
- Place garlic cloves in a small saucepan and cover with water. Bring to a boil. Cook for 5 minutes. Drain, slip off skins. Set aside.
- Bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Steam broccoli until tender-crisp, 4 to 5 minutes. Remove from the steamer. Set aside. (Alternatively, microwave broccoli with 1/4 cup water, covered, on High for 3 to 5 minutes. Drain.)
- Combine flour, salt and pepper in a shallow dish. Dredge chicken in the flour mixture, shaking off excess.
- Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until browned on all sides, 4 to 5 minutes total. Transfer the chicken to a plate.
BRAISED CHICKEN THIGHS WITH GARLIC, LEMON AND OLIVES ...
From simpleartisticcooking.com
Cuisine MediterraneanEstimated Reading Time 3 minsCategory Main Course
- Pat the chicken dry with a paper towel and season both sides with fresh ground pepper and salt. (I used pink Himalayan salt.)
- Heat 3 Tbs. olive oil over medium heat in a skillet or oven proof pan. (I used a 10” copper pan.) Add the garlic and saute until it becomes fragrant. Add the chicken (skin side down) and sear it until it becomes golden brown (about 10 minutes per side). I used a very thin metal spatula to flip the chicken.
BRAISED CHICKEN, MUSHROOM AND SNAP PEA RISOTTO – HESTAN ...
From hestanculinary.com
4/5 (1)Servings 4-6
BRAISED CHICKEN WITH BEER AND MUSHROOMS - MOMHOMEGUIDE.COM
From momhomeguide.com
Servings 4Total Time 1 hr
BRAISED CHICKEN RECIPES - FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
BRAISED CHICKEN WITH ARTICHOKES AND OLIVES - EPICURIOUS
From epicurious.com
3.5/5 (111)Servings 4
CHARDONEL-BRAISED CHICKEN THIGHS WITH OLIVES, GARLIC AND ...
From feastmagazine.com
Author Cat Neville
GARLIC-BRAISED CHICKEN WITH OLIVES AND MUSHROOMS | OM NOM NOM
From forfoodiefriends.wordpress.com
GARLIC ON EMAZE
From emaze.com
GARLIC-BRAISED CHICKEN WITH OLIVES AND MUSHROOMS ...
From keeprecipes.com
BRAISED CHICKEN BREAST WITH MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
GARLIC BRAISED CHICKEN WITH OLIVES AND MUSHROOMS
From tfrecipes.com
GARLIC-BRAISED CHICKEN WITH OLIVES AND MUSHROOMS
From mealplannerpro.com
GARLIC-BRAISED CHICKEN - DINING AND COOKING
From diningandcooking.com
GARLIC-BRAISED CHICKEN WITH OLIVES AND MUSHROOMS | RECIPES ...
From pinterest.ca
BRAISED CHICKEN THIGHS BROTH - ALL INFORMATION ABOUT ...
From therecipes.info
WINE-BRAISED CHICKEN, MUSHROOM AND SPANISH OLIVE STEW ...
From foodswinesfromspain.com
CHICKEN BRAISED WITH OLIVES AND KUMQUATS 060
From mungfali.com
BRAISED CHICKEN WITH ARTICHOKES, OLIVES, AND LEMON ...
From pinterest.com
BRAISED CHICKEN BREAST WITH LEEKS AND OLIVES - MSU HEALTH4U
From health4u.msu.edu
BRAISED CHICKEN WITH SHALLOTS AND OLIVES RECIPE | EAT ...
From eatsmarter.com
GARLIC-BRAISED CHICKEN WITH OLIVES AND MUSHROOMS RECIPE ...
From marthastewart.netlify.app
BRAISED CHICKEN WITH ARTICHOKES AND MUSHROOMS RECIPES
From tfrecipes.com
BEER BRAISED CHICKEN AND ONIONS - BRAISED CHICKEN WITH ...
From sodeliciousdairyfree.jenpros.com
BRAISED CHICKEN WITH SALAMI AND OLIVES RECIPE - FOOD NEWS
From foodnewsnews.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