ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES
This is my favorite Italian Braised Chicken recipe. The chicken thighs are first seared until the skin is crispy then they're gently simmered in a delicious tomato and olive sauce. The chicken becomes super flavorful and tender. This is a healthy dinner recipe you don't want to miss.
Provided by Kristen Stevens
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- Set your oven to 400 degrees.
- Heat the oil in a large, ovenproof pan over medium-high heat. Add the chicken thighs to the pan, skin side up. Season the chicken skin with a pinch of salt and a little pepper on each piece. Once some of the fat has been released into the pan, flip the chicken over and cook until the skin is brown and crispy, about 7-8 minutes. If using skinless thighs, cook them until the meat starts to brown. Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.)
- Pour out all but a few teaspoons of the oil. Add the onion to the pan and let it cook until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more. Add the tomato paste to the pan and let it cook until it has darkened slightly and is fragrant smelling, about 3 minutes.
- Add all the remaining ingredients to the pan and stir well. Season to taste with sea salt and black pepper. Nestle the chicken back into the pan, skin side up. Pop the chicken into the oven and let it cook for 40 minutes. Remove the chicken from the oven and serve it right away.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 407 kcal, Carbohydrate 18 g, Protein 47 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 215 mg, Sodium 1270 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 12 g
SPICED CHICKEN THIGHS IN TOMATO BROTH WITH OLIVES AND CHICKPEAS
Make and share this Spiced Chicken Thighs in Tomato Broth With Olives and Chickpeas recipe from Food.com.
Provided by move2themusic
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Combine spices and salt in a dish, then rub over chicken thighs; let stand about 5 minutes.
- Heat oil in a skillet over medium; add chicken, skin side down, and saute until browned on both sides, 10 minutes total. Remove chicken and pour off all but 1 T drippings.
- Add onion and saute 3 minutes.
- Stir in ginger, garlic, pepper flakes and cinnamon stick; cook just until fragrant, about 1 minute.
- Deglaze with wine and tomato paste, stirring to combine. Simmer until liquid evaporates.
- Add tomatoes, broth, chickpeas, olives, honey, lemon and bay leaf; stir to combine.
- Arrange reserved chicken on top cover, and reduce heat to medium-low. Simmer until chicken is cooked through and sauce is reduced, 20-25 minutes.
- Finish with parsley and salt just before serving.
- Serve with pita bread.
Nutrition Facts : Calories 340.9, Fat 20.3, SaturatedFat 4.8, Cholesterol 79, Sodium 432.6, Carbohydrate 18.1, Fiber 3.2, Sugar 6.8, Protein 19.5
BRAISED CHICKEN LEGS AND THIGHS WITH TOMATOES, POTATOES, OLIVES AND CAPERS
One-pot dinners are a home cook's best friend. The mission: Get dinner on the table without much fuss--and should there be leftovers, they must be delicious the following day. When I was working my way up as a chef, this is a dish I made often for staff meals. The stew was a crowd-pleaser then, and remains a favorite with my family. If you're really pressed for time, skip the flour-dredging step. Just be sure to brown the chicken thoroughly, and it will still taste amazing, though the sauce might be slightly thinner.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Let the chicken come to room temperature, then pat the pieces dry and season with salt and pepper. Place the flour in a shallow, flat container and dredge the chicken in the flour, shaking off any excess. Set aside.
- In a large heavy-bottomed skillet or a Dutch oven designed for braising, heat the oil over medium-high heat for 1 minute. Add the butter, let it melt and heat until it begins to turn brown, about 2 minutes. Add the chicken and cook until browned on all sides, about 4 minutes per side. Transfer the chicken to a large platter and set aside.
- Pour off all but 2 tablespoons of the fat from the skillet and return the skillet to the stovetop over medium-high heat. Add the shallots and garlic and cook, stirring, until softened, about 1 minute. Add the wine and deglaze the pan, scraping the brown bits off the bottom of the pan with a wooden spoon, and cook until the wine has reduced by half, 1 to 2 minutes. Add the stock and tomatoes and raise the heat to high and bring the liquid to a boil. The add the potatoes, olives, capers, and thyme, and stir to combine. Bring the liquid to a boil again, then reduce the heat to low so the liquid is simmering, and return the chicken to the pan. Cover and cook until the chicken is tender and the potatoes can be easily pierced with a knife, 25 to 35 minutes.
- To serve, place one chicken leg and one thigh in each of four shallow bowls. Spoon the sauce on top, getting some of the tomatoes, potatoes, olives and capers in each portion. Serve immediately.
- Place the chicken, carrots, celery, onion, parsley and thyme in an 8-quart stockpot. Add enough water to come up to 2 inches from the top of the pot. Place the pot over high heat and bring the liquid to a lively simmer--do not let the liquid boil. As soon as the liquid starts to simmer, reduce the heat so that you maintain a lively simmer throughout. (This could be anywhere from low to medium heat depending on the strength of your range.) Skim off any gray scum that floats to the top of the stock. Cook the stock, uncovered, for about 2 1/2 hours -- it should reduce in volume by one-quarter to one-third. Strain the stock through a fine-mesh strainer into a large bowl or clean stockpot, pressing on the solids in the strainer to extract all the liquid. If you like, season with salt to taste--I prefer to keep my stock salt-free.
- Use right away or transfer to air tight containers and refrigerate or freeze. The stock will keep for up to 1 week in the refrigerator or up to 3 months in the freezer.
More about "spiced chicken thighs in tomato broth with olives and chickpeas food"
SKILLET CHICKEN WITH CHICKPEAS, TOMATOES, AND OLIVES
From twopeasandtheirpod.com
5/5 (2)Total Time 45 minsEstimated Reading Time 4 mins
- Season the chicken thighs on both sides with salt and pepper. Heat the olive oil in a large skillet over medium high heat. Place chicken thighs skin side down and cook until golden, about 5-7 minutes per side. Remove the chicken and transfer to a plate.
- Remove half of the rendered fat from the pan. Reduce the heat to medium and add the garlic and onions to the skillet and cook about 5 minutes or until onions become soft and translucent.
- Add the chickpeas, tomatoes, chicken stock and dried oregano, scrapping any brown bits up from the bottom of the skillet. Cook until mixture comes to a simmer then return chicken thighs, skin side up, to the skillet and continue to cook at medium low heat until chicken is cooked through, about 20-25 minutes or until the internal temperature reaches between 165-175 degrees Fahrenheit. Season with additional salt and pepper, to taste. Top with kalamata olives, feta cheese, and fresh basil. Serve warm.
CHICKEN THIGHS WITH OLIVES AND TOMATOES
From exploreitalyandbeyond.com
CRISPY & STICKY CHICKEN THIGHS | JAMIE OLIVER CHICKEN …
From jamieoliver.com
HOME COOKED: CHICKEN IN GREEN OLIVE AND TOMATO SAUCE
From foodrepublic.com
SWEET AND SPICY BONELESS CHICKEN THIGHS - THE …
From theflavoursofkitchen.com
TOMATO BRAISED CHICKEN THIGHS
From slenderkitchen.com
SAUCY SKILLET CHICKEN RECIPE WITH LEMONS & OLIVES
From diethood.com
BRAISED CHICKEN THIGHS WITH OLIVES AND HERBS
CHICKEN THIGHS WITH TOMATOES AND OLIVES - IT'S RAINING FLOUR
From itsrainingflour.com
Cuisine AmericanCategory Main CourseServings 6Calories 105 per serving
GARLIC CHICKEN THIGHS WITH OLIVES & POTATOES
From eatingwell.com
CHICKEN THIGHS WITH SPICY TOMATO-PEPPER SAUCE
From foodandwine.com
SKILLET CHICKEN THIGHS WITH OLIVES, PEPPERS, ONIONS, GARLIC, AND …
From laurenfromscratch.com
SHEET-PAN ROAST CHICKEN WITH TANGY GREENS
From cooking.nytimes.com
FOODCOMBO
CHICKEN THIGHS WITH TOMATOES AND OLIVES RECIPE
From myrecipes.com
ROAST CHICKEN THIGHS WITH TOMATOES, OLIVES AND FETA
From williams-sonoma.com
ROAST CHICKEN THIGHS WITH TOMATOES, OLIVES AND FETA
From blog.williams-sonoma.com
CHICKEN THIGHS WITH OLIVES AND TOMATO SAUCE
From myrecipes.com
SWEET AND SPICY ROASTED CHICKEN THIGHS
From simply-delicious-food.com
BRAISED CHICKEN THIGHS WITH OLIVES AND BASIL
From foodandwine.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