Oven Braised Chicken Stew Food

OVEN-BRAISED CHICKEN STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut each chicken thigh into 5 or 6 pieces. Lightly season with salt and pepper.
• Heat oil and butter in a 6-quart, oven-safe Dutch oven over medium-high heat until hot. Add chicken pieces and cook until lightly browned but not cooked through, about 2 minutes per side. Remove chicken from the pot with a slotted spoon and set aside.
• Add onions to the hot pot; cook and stir for 1 minute. Add carrots and celery; cook, stirring occasionally, for 1 more minute. Add mushrooms and cook for 1 minute. Add green beans and garlic; cook and stir until fragrant, about 2 minutes. Season lightly with salt and pepper to taste.
• Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken and any accumulated juices back to the pot. Pour in just enough chicken broth to barely cover everything in the pot. Sample broth and adjust seasonings, if necessary. Add rosemary sprigs, pressing them below the surface of the liquid.
• Cover and place in the center of the preheated oven. Bake until vegetables are tender and chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove rosemary sprigs.
• Place cornstarch in a small bowl and add just enough water to create a thin paste. Stir until all lumps are dissolved and slowly add to the stew, stirring constantly.
• Place stew on the stove and heat over medium heat. Cook and stir until gravy has thickened and desired consistency has been achieved, about 5 minutes.

WINE-BRAISED CHICKEN

Steps:

• Using cotton kitchen twine, tie thyme, parsley, and bay leaf into a bundle; set aside.
• Heat a Dutch oven or 5-quart heavy pot with a lid over medium-low. Add bacon; cook until browned, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in pot).
• Raise heat to medium-high. Season chicken generously with salt and pepper. Working in three batches to avoid crowding, brown chicken about 4 minutes per side. Transfer to a plate; set aside.
• Add onion, carrots, and garlic to pot. Cook until onion softens, about 4 minutes. Stir in tomato paste and flour; cook 1 minute.
• Add wine, broth, chicken, and herb bundle. Bring to a boil; cover, and reduce to a simmer. Cook 10 minutes; uncover, and simmer until chicken is cooked through, about 10 minutes. Remove and discard herb bundle; stir in bacon.

BRAISED CHICKEN WITH ROSEMARY, CHICKPEAS AND SALTED LEMON

Steps:

• If using whole chicken legs, cut the joint just enough to bend the leg, and make a deep, 2-inch-long cut on the meat without cutting all the way through.
• Cut one half of the lemon crosswise into 1/8-inch-thick half moons. Transfer them to a medium bowl. Sprinkle with 1 teaspoon salt and use a fork to lightly crush the slices and release the juice. Cut the other lemon half into wedges for serving.
• Pat the chicken pieces dry and season both sides with salt. In a large lidded skillet or Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, add the chicken pieces skin-side down, cover, and cook until the skin is golden brown, about 8 to 10 minutes. Flip, cover and cook for another minute or two, then transfer chicken to a plate. If working in batches, add 2 more tablespoons oil to the skillet, sear the remaining chicken legs then transfer them to the plate.
• Pour off all but about 2 tablespoons of fat from the pan. Add the onions and sauté until just softened, about 2 minutes, then add the garlic and rosemary and cook until fragrant, about 1 minute. Add the white wine, then add the tomatoes with their juices, crushing the tomatoes with your hands as you go. Rinse the tomato can with 1 cup water. Add the water and the chickpeas to the pan. Season lightly with salt and black pepper.
• Bring to a boil, return the chicken and any accumulated juices to the pan and reduce heat to low. Cover and simmer until the chicken is cooked through and tender, 15 to 18 minutes.
• Uncover the pot and transfer the chicken to bowls or a large rimmed serving platter. Add the sliced lemon plus any accumulated juices to the pot, increase the heat to medium-high and allow to thicken slightly, 2 to 3 minutes. Discard the rosemary stem, then stir in the hearty greens, remove from heat and season with additional salt if needed.
• To serve, spoon the stew over the chicken legs, top with a handful of the herbs, yogurt and fresh lemon wedges for squeezing. Drizzle with olive oil, if desired, and serve with steamed couscous or slices of crusty bread for dipping.

OVEN-BRAISED CHICKEN

Steps:

• Position rack in center of oven.Pre-heat oven at 350 degrees.
• Bring a 2-qt. saucepan of water to a boil. Drop in the onions and blanch them for 1 minute.
• Drain in a colander, then shower with cold water to stop the cooking.
• Peel the onions, leaving enough fo the root end intact.
• Season the chicken pieces generously with salt and pepper.
• In a straight-sided 10 inch ovenproof saute pan with a lid, heat oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the pan (it will be crowed), cover with a splatter screen.
• Cook until deeply browned, about 5 minutes. Turn pieces over and cook until other sides are deeply browned, 3-5 minutes.
• Transfer chicken to plate and pour out fat.
• Set pan over medium heat. Add onions, mushrooms, bacon and carrot to the pand and cook until the bacon is crisp and the vegetables are browned, 8-10 minutes.
• Add the wine ant thyme sprigs and bring to a boil, scraping the browned bits from the bottom.
• Boil unitl the wine has ruecued to 1/2 cup, about 5 minutes.
• Add the chicken broth and bring to a boil.
• Return the chicken pieces to the pan and cover.
• Transfer to the oven and braise until the chicken is fork-tender and the drumstick meat starts to come away from the bone, about 45 to 50 minutes.
• With a slotted spoon, transfer everything to a serving dish and keep warm by covering loosely with foil.
• Discard the thyme sprigs.
• Skim off as much fat as possible from the sauce.
• Bring the sauce to a boil over medium high heat, then simmer until slightly thicken, about 5 minutes.
• Pour the sauce over the chicken and sprinkle with thyme leaves and serve.

EDNA LEWIS'S OVEN-BRAISED SOUTHWEST CHICKEN

Steps:

• Preheat the oven to 325 degrees.
• Cut the chicken into serving pieces, or have the butcher do so. Heat a nonstick skillet over a high flame and sear the chicken on all sides, but do not brown. This will keep the skin from seizing up during the baking. Set aside on paper towels.
• Drain the hominy in a sieve, rinse it and drain it again. Spoon into a 3-quart casserole with a lid. Arrange the chicken pieces on top.
• Layer the onion, bell pepper, carrot, shiitakes and jalapenos on top. Sprinkle with the cumin, then crumble the oregano over. Season with pepper and place bay leaf on top. Pour the vermouth into the casserole, cover and bake for 45 to 50 minutes, or until cooked through.
• When the chicken is cooked, remove from the oven and discard the bay leaf. Add the cilantro and cream (if you like) to the casserole and mix to combine all the ingredients in the casserole. Season with salt to taste. Serve the chicken pieces with the hominy mixture alongside and spoon the juices over.

BEER-BRAISED CHICKEN STEW

Steps:

• Toast the anise seeds in a small skillet over moderate heat about 3 minutes until the anise is fragrant. Cool slightly and crush with the side of a knife.
• In a food processor, combine the seeds with the cloves, saffron, paprika, and cayenne pepper. Puree with lemon juice. Transfer mixture to a shallow bowl and stir in 1/2 cup olive oil. Add the chicken thighs, turn to coat with marinade. Refrigerate 1 hour.
• Meanwhile, bring water to boil in a medium saucepan. Add the salt and fava beans; cook for 1 minute; using slotted spoon, transfer fava beans to a small bowl; cool slightly. Add peas to boiling water; cook until tender, 5 to 6 minutes; drain. Peel fava beans, add to peas.
• Heat remaining 2 tbsp of oil in a large Dutch oven. Remove the chicken from the marinade, shake off excess marinade. Season chicken with salt and pepper and cook over moderately high heat, turning until brown on both sides. Transfer chicken to platter.
• Wipe out casserole, add butter, heat until melted. Add the mushrooms, scallions, and thyme. Cook over moderate heat, stirring occasionally, until liquid has evaporated and the mushrooms are brown, about 8 minutes. Sprinkle flour over mushrooms, cook stirring 1 minute, then slowly add beer and bring to a boil, scraping loose bits off bottom of pan.
• Return chicken thighs to casserole. Cover, simmer over low heat until chicken is tender and cooked through, about 25 minutes. Add cream, fava beans, peas, and increase heat to moderate. Cook, uncovered until sauce has reduced slightly, about 5 minutes. Discard thyme sprigs. Serve chicken stew in shallow bowls, sprinkled with parsley.

OVEN CHICKEN STEW

Steps:

• Place the chicken, broth and water in a Dutch oven or 3-qt. baking dish. Top with carrots, onions and celery; sprinkle with salt, pepper and basil., Cover and bake at 350° for 1-1/2 to 2 hours or until chicken juices run clear.

EASY OVEN-BRAISED CHICKEN THIGHS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat oil in a large skillet over medium-high heat until shimmering.
• Pat chicken dry and season generously with salt and pepper. Working in batches, place in the hot skillet, skin-side down. Cook until well browned but be sure not to burn, about 3 minutes. Turn and cook on the bottom side for 1 minute. Transfer to a 9x13-inch baking dish, skin-side up.
• Combine boiling water, garlic powder, and bouillon in a small bowl. Pour into the baking dish around (not over) the chicken until it comes about 1/3 of the way up the sides of the chicken; do not cover the chicken.
• Cover and bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes, uncovering and broiling for the last 5 minutes if possible. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove from the pan and let sit for at least 5 to 10 minutes before serving.