ITALIAN-STYLE BRAISED CHICKEN WITH ROSEMARY AND MUSHROOMS
Steps:
- Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the chicken breasts with salt and pepper, then dust lightly with flour. Lightly brown the chicken for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees. Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring. Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings. Ladle the mixture evenly over the chicken. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.
BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS
Provided by Anne Burrell
Categories main-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Coat a large, wide, deep pan with olive oil and bring to a high heat. Pat the chicken skin dry with paper towels and season generously with salt. Add chicken skin side down to the pan. You should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken, the skin will stick itself to the bottom of the pan and will unstick itself when it is ready. If the pan is smoking excessively turn the burner down and continue to cook. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve.
- Lower the heat if you have not already done so and ditch most of the excess fat. Add the pancetta and brown. When the pancetta has started to get brown and crispy add the onions. Season with salt and crushed red pepper and sweat over medium heat for 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the mushrooms, season with salt and saute for 3 to 4 minutes or until they release their juices. Add the wine and reduce by half. Return the chicken to the pan. Add chicken stock to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes. Add more chicken stock, if needed.
- While the chicken is cooking puree the almonds in the food processor. Drizzle in a little olive oil while the machine is running to make this a loose paste. Season with salt and reserve.
- Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce, if needed. The almond puree will help to thicken the sauce and to make it very rich.
- Serve the chicken over Sauteed Haricots Verts or your favorite green vegetable. Spoon the mushroom almond sauce over and garnish with chopped chives.
- Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water for shocking.
- Add the beans to the boiling water and cook until the beans are tender but still toothsome about 5 to 7 minutes. Remove from the boiling water and place immediately into the salted ice water. Once the beans are cool, remove them from the water and set aside until ready to use.
- Coat a large saute pan with olive oil. Add the garlic and the crushed red pepper and bring to a medium-high heat. When the garlic has become golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until they are hot and coated with oil. Season with salt and serve right away.
- Yield: 4 servings
- Prep time: 10 minutes
- Cook time: 10 minutes
BRAISED CHICKEN WITH TOMATO AND ROSEMARY
This recipe is from Autralian Good Food June 2010 Easy one-pot family meals bonus book. My dad made this for me and the chicken was so tender and tasty. The sauce is delicious and hearty with its Italian flavours, it makes a great winter meal. I would not recommend leaving out the anchovies if you don't like them. I don't like them, but I didn't know they were in there until dad told me! I think they are important to the flavour of the sauce, as are the capers and rosemary. If you don't have fresh rosemary, dried works just fine. You could also use chicken breast instead of thigh fillets, I don't usually like thigh fillets, but in this dish I thought they were delicious, very tender and almost falling apart. You would probably not get quite the same result with breast. If you do use breast you will have to reduce the cooking time. Also, make sure you use a pan with a lid, because it needs to be covered during part of the cooking process. It is great served with salad greens and crusty bread.
Provided by micro_ang
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat half of the oil in a large frying pan on medium. Cook chicken for 3-4 minutes each side until browned.
- Add half of the chopped rosemary and stir to combine. Transfer chicken to a plate.
- Heat remaining oil and cook onion for 3-4 minutes until soft. Add garlic, anchovy and remaining rosemary. Cook for 2-3 minutes until fragrant.
- Add tomatoes, capers and red wine or water. Bring to the boil.
- Return chicken to pan, reduce heat to low, cover and simmer for 15-20 minutes until cooked through.
- Season with salt and pepper to taste and scatter over the extra rosemary sprigs.
- Serve with salad greens and crusty bread.
ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
- Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
- Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
- Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
- Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 5 grams, Protein 68 grams, SaturatedFat 7 grams, Sodium 1532 milligrams, Sugar 9 grams, TransFat 0 grams
BRAISED CHICKEN IN ROSEMARY WHITE WINE SAUCE
Another homey dish - it seems like so many of the things I make are perfect for lazy Sundays...to enjoy around the table with friends and family and a bottle or two of wine.
Provided by evelynathens
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken pieces lightly.
- Heat oil in large skillet over medium-high heat.
- Add chicken and cook until light brown, about 5 minutes per side.
- Transfer chicken to bowl with slotted spoon.
- Add onion, livers, bacon and spices and saute until onion is tender, about 10 minutes.
- Mix in wine and tomato paste.
- Add broth and bring to the boil, scraping up any browned bits.
- Return chicken and any juices to skillet, turning chicken to coat with sauce.
- Reduce heat, cover and simmer until breasts are cooked through, about 15 minutes.
- Transfer chicken breasts to bowl.
- Cover and simmer remaining chicken about 15 minutes longer.
- Transfer pieces to bowl.
- Boil down liquid remaining in pot until thickened to sauce consistency, adding any juices in bowl, about 20 minutes.
- Strain sauce through fine sieve.
- Degrease.
- Return sauce and chicken to skillet (can be prepared 1 day ahead to this point. Reheat gently over low heat.) Serve with polenta poured into center of large serving platter.
- Place chicken pieces around and spoon sauce over all.
Nutrition Facts : Calories 725.6, Fat 51.4, SaturatedFat 13, Cholesterol 236.9, Sodium 587.7, Carbohydrate 7, Fiber 0.9, Sugar 3.1, Protein 45.9
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