SAVORY BRAISED CHICKEN WITH VEGETABLES
My braised chicken is a recipe my mom used to make when I was small. It tastes much more complicated than it actually is! -Michelle Collins, Lake Orion, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place bread crumbs in a shallow bowl. Dip chicken breasts in bread crumbs to coat both sides; shake off excess., In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook 2-4 minutes on each side or until browned. Remove chicken from pan., Add broth, tomato paste and seasonings to same pan; cook over medium-high heat, stirring to loosen browned bits from pan. Add vegetables and chicken; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until vegetables are tender and a thermometer inserted in chicken reads 165°. If desired, serve with baguette.
Nutrition Facts : Calories 247 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 703mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
ROAST CHICKEN WITH VEGETABLES
New cooks are intimidated by the idea of roasting a chicken, but nothing could be simpler. If you roast the chicken with some vegetables in the same pan for about an hour, you will have a moist, golden bird and savory accompaniments - all ready to eat at the same time. While they cook, you can set the table, watch the news, maybe make a dessert.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Preparing the Vegetables Peel the carrots and cut them crosswise into 1 1/2-inch-long pieces. Cut the thicker pieces in half lengthwise as well. Peel each onion and cut into quarters. Wash the potatoes under cold water to get rid of any dirt. Leave them whole and unpeeled. Scatter the carrots, onions, and potatoes on the bottom of a 9-by-13-inch baking or roasting pan. Sprinkle 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper over them, and lay 2 sprigs of the rosemary on top. If you are using dried rosemary, put 1 tablespoon in the palm of your hand and crumble it over the vegetables.
- Preparing the Chicken The giblets, which consist of the liver, gizzard, and heart, plus the neck, are usually in a package inside the cavity of the chicken, between the legs. Remove them and discard or refrigerate them to use later. If there is a pale-yellow chunk of fat on either side of the cavity, pull or cut it off and discard. Hold the chicken under cold running water and rinse it inside and out. Shake off excess water and pat dry with paper towels. Sprinkle the remaining 11/2 teaspoons of salt and 1/2 teaspoon of pepper over the outside of the chicken, rubbing them all over the skin. Set the chicken, the breast side facing up, on top of some of the vegetables, with the remaining ones surrounding the bird. Insert a dial-type (not instant-read) thermometer into the breast, taking care that the rod of the thermometer does not touch any bones.
- Roasting the Chicken Put the chicken in the center of the oven and set the timer for 30 minutes. When the timer rings, remove the pan from the oven and, using a large spoon, turn over the vegetables that surround the chicken. Don't bother with the vegetables under the chicken. Return the pan to the oven and set the timer for 30 more minutes. After 30 minutes, take the chicken out of the oven to check for doneness. Insert the tip of a small paring knife into the meat of the thigh where it attaches to the body. If the juices that run out are pink, the chicken needs to continue cooking for another 10 to 15 minutes. If the juices are clear, it is done. The meat thermometer should show a temperature of 170 degrees F to 180 degrees F when the chicken is done.
- Carving the Chicken Carve the chicken according to the instructions on the preceding page. Scoop the vegetables out of the roasting pan and onto a serving platter. Remove the fat from the pan juices. Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables, scatter the 2 remaining rosemary sprigs on top and bring the dish to the table for serving.
BRAISED AND ROASTED CHICKEN WITH VEGETABLES
The idea behind this recipe was to create a contemporary American chicken dinner. The result is a whole-bird meal that takes a bit more time and effort than a simple roast chicken but offers an outcome that is just short of mind-blowing, with a variety of tastes and textures the classic cannot touch. You can make this dish with chicken parts and water or canned stock, but it's more efficient - and far tastier - to begin with a three-to-four-pound chicken and go through the whole process. Stay away from the water-pumped monsters, please; the point is to find a bird that tastes like something. The dish will serve at least four people - six, if you add a couple of sides.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 2h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350. Put the chicken fat in a roasting pan or Dutch oven over medium heat. Sprinkle the leg quarters with salt and pepper and add them to the pan, flesh side down. Cook, turning and rotating the pieces as necessary, until well browned on both sides, 10 to 12 minutes. Remove, then add the breast halves, skin side down. Brown them well, then flip and cook for just 1 minute or so; remove to a separate plate.
- Put the leeks, carrots, celery, mushrooms, herbs and chicken-wing meat in the same pan and cook until the vegetables are tender and beginning to brown, 10 to 15 minutes.
- Nestle the leg quarters among the vegetables, meaty side up. Add enough of the stock to come about halfway up the thighs. (The amount will depend on the breadth of your pan; add a little water if necessary.)
- Put the pan in the oven and cook, uncovered, for about 1 hour, checking occasionally and stirring the vegetables if they threaten to brown too much. When the thigh meat is tender, raise the heat to 400 and lay the breast halves on the vegetables, skin side up. Continue cooking until they are done, 20 to 30 minutes longer.
- Transfer the vegetables to a platter. You can serve one of two ways: slice the breasts and shred the leg-and-thigh meat and lay the meat on top of the vegetables; or cut the leg-thigh pieces in half, cut the breasts in half and give each person a little of each. Garnish with reserved chopped celery leaves.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 26 grams, Carbohydrate 24 grams, Fat 40 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 1264 milligrams, Sugar 9 grams, TransFat 0 grams
SKILLET CHICKEN BREAST DINNER WITH SAVORY GRAVY AND VEGETABLES
This is an easy, comforting meal that is sure to satisfy any rumbling tummy! I always keep a can of cream of mushroom soup on hand for quick fix meals such as this. The chicken breasts turn out moist and tender topped with savory gravy and vegetables. This meal is perfect for any busy weeknight and tastes like you spent all day cooking. My husband gives his approval, and I hope you will too. Enjoy!
Provided by MarthaStewartWanabe
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- In a medium mixing bowl, thoroughly whisk soup, milk, basil, poultry seasoning, paprika, garlic, onion, salt and pepper. Stir in carrots and potatoes and set aside.
- In a large skillet over medium-high heat, heat olive oil until glistening.
- Pound chicken breasts to 1/2-inch thickness and season both sides with a pinch each of salt and pepper.
- Lightly brown both sides of chicken breasts in skillet.
- Remove skillet from heat and pour soup mixture evenly over chicken breasts.
- Reduce heat to medium-low.
- Simmer for 25-30 minutes, stirring occasionally, until soup mixture begins to thicken, and vegetables are tender.
Nutrition Facts : Calories 534.6, Fat 24.4, SaturatedFat 6.4, Cholesterol 81.2, Sodium 2209.7, Carbohydrate 42.9, Fiber 3.6, Sugar 8.5, Protein 36.3
PAN-BRAISED CHICKEN WITH VEGETABLES IN BALSAMIC-CREAM SAUCE
Lovely flavors of the Mediterranean combine in this main dish recipe to serve over mashed potatoes or pasta. Onion, mushrooms, garlic, fresh tomatoes, fresh spinach, cream, and a touch of balsamic vinegar really dress up boneless, skinless chicken thighs, in about an hour.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
- Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
- Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
- Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
- Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
- Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.
Nutrition Facts : Calories 300 calories, Carbohydrate 7.1 g, Cholesterol 98.9 mg, Fat 20.6 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 7.8 g, Sodium 161.3 mg, Sugar 3.3 g
More about "savory braised chicken with vegetables food"
BRAISED CHICKEN (WITH VEGETABLES AND GRAVY) - CRAVING TASTY
From cravingtasty.com
4.9/5 (48)Total Time 3 hrs 30 minsCategory DinnerCalories 486 per serving
- Heat two tablespoons of butter and two tablespoons of olive oil in a braiser over medium heat. Add the chicken, cover and let sear for 3-4 minutes, or until the chicken is nicely browned. Flip, cover and continue searing for another 3-4 minutes. Remove the chicken from the braiser and set aside.
- Add the onions, celery and carrots to the braiser. Bump the temperature up to medium high and cook, stirring, for about 5 minutes, until the vegetables are slightly caramelized and softened. Add the garlic and cook for about 30 seconds more.
- Add the remaining butter to the braiser and let it melt. Add the flour and mix really well, ensuring no clumps remain. Cook, stirring until the flour turns brown and acquires nutty aroma.
ONE PAN BRAISED CHICKEN AND VEGETABLES
From theorganickitchen.org
5/5 (2)Category DinnerServings 2Total Time 30 mins
BRAISED CHICKEN & FALL VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
SAVORY BRAISED CHICKEN WITH VEGETABLES RECIPE: HOW TO …
From preprod.tasteofhome.com
Servings 6Total Time 55 minsCategory DinnerCalories 247 per serving
SAVORY BRAISED CHICKEN WITH VEGETABLES - TASTE OF HOME
From stage.tasteofhome.com
Servings 6Total Time 55 minsCategory DinnerCalories 247 per serving
ONE POT CHICKEN WITH BRAISED VEGETABLES FOOD
From homeandrecipe.com
CHICKEN CUTLETS WITH SAVORY STRAWBERRY ONION CREAM SAUCE
From foodtalkdaily.com
SAVORY CHICKEN VEGETABLE SKILLET FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
BRAISED SOY SAUCE CHICKEN RECIPE - FOODANDWINE.COM
From foodandwine.com
HILL'S SCIENCE DIET SENIOR 7+ SMALL BITES DRY DOG FOOD, CHICKEN …
From amazon.ca
SAVORY BRAISED CHICKEN WITH VEGETABLES - PINTEREST.COM
From pinterest.com
WHAT TO SERVE WITH ROTISSERIE CHICKEN – 54 BEST SIDES
From pantryandlarder.com
SAVORY BRAISED CHICKEN WITH VEGETABLES - VISUALIZATION WOMAN
From vizw.org
SAVORY BRAISED CHICKEN WITH VEGETABLES RECIPE: HOW TO MAKE IT
SAVORY BRAISED CHICKEN THIGHS W/ VEGETABLES - MYFITNESSPAL.COM
From myfitnesspal.com
SAVORY CHICKEN AND VEGETABLES RECIPES
From homeandrecipe.com
SAVORY BRAISED CHICKEN WITH VEGETABLES | PUNCHFORK
From punchfork.com
4 STRATEGIES FOR EATING MORE VEGETABLES: START BY NOT OVERTHINKING IT
From detroitnews.com
BRAISED CHICKEN WITH VEGETABLES - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.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