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
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
CROCK POT BRAISED CHICKEN WITH VEGETABLES
You can increase the chicken amount and all other ingredients slightly. If you do not want to use wine you can use 1/4 cup more chicken broth (1/2 cup broth). For a browned skin the chicken pieces must sit on top of the veggies. Adjust the garlic, thyme, salt and pepper to taste
Provided by Kittencalrecipezazz
Categories One Dish Meal
Time 8h20m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Brush the inside of a 6-quart crock pot with melted butter.
- Place the onion slices in the bottom of the crock pot/slow cooker.
- Top with potato slices, carrots and peas.
- In a bowl combine the broth, wine, garlic, 1 teaspoon seasoned or white salt, black pepper and thyme; pour the mixture over the vegetables.
- In a small bowl mix together 1-1/2 teaspoons paprika, 1-2 teaspoons seasoned salt (or to taste) and black pepper to taste; rub on top of the skin on the chicken.
- Arrange the chicken pieces on top of the vegetables.
- Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.
Nutrition Facts : Calories 933, Fat 43.3, SaturatedFat 14.8, Cholesterol 237.9, Sodium 477.5, Carbohydrate 75.3, Fiber 13.1, Sugar 13, Protein 57.3
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.
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
BRAISED CHICKEN WITH BABY VEGETABLES AND PEAS
This is a one dish meal! Buy a whole chicken cut up, or if you prefer dark meat, buy four chicken leg quarters. This recipe is from Cooking Light.
Provided by breezermom
Categories One Dish Meal
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Melt 1 tbsp butter in a Dutch oven over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken to dutch oven; saute 5 minutes on each side or until browned. Remove from pan.
- Add broth to pan; cook 1 minute, scraping pan to loosen browned bits. Add wine, thyme, turnips, carrots, onions,6 parsley sprigs, and bay leaves; stir. Add chicken to pan, nestling into vegetable mixture; bring to a boil.
- Cover, reduce heat, and simmer 20 minutes or until chicken is done. Discard bay leaves and parsley sprigs. Remove chicken and vegetables from the pan.
- Place a zip top plastic bag inside a 2 cup glass measure. Pour cooking liquid into bag. Let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into the pan, stopping just before fat layer reaches opening; discard fat.
- Return liquid to pan. Bring liquid to a boil; cook until reduced to 1 1/2 cups (about 5 minutes.
- Melt remaining 1 tbsp butter in a small skillet. Add flour, stirring until smooth. Add flour mixture to cooking liquid; cook 2 minutes or until slightly thick, stirring constantly.
- Return chicken and vegetable mixture to pan; stir in peas. Cook 3 minutes or until thoroughly heated. Garnish with chopped parsley.
Nutrition Facts : Calories 519.9, Fat 21.2, SaturatedFat 8, Cholesterol 107.5, Sodium 1242.6, Carbohydrate 39.4, Fiber 8.7, Sugar 18.3, Protein 32.8
BRAISED CHICKEN WITH BABY VEGETABLES WITH PISTOU
Categories Chicken Pasta Braise Quick & Easy Dinner Casserole/Gratin Basil Carrot Spring Healthy
Yield 4
Number Of Ingredients 18
Steps:
- 1. Melt 1 tablespoon butter in a Dutch oven over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; sauté 5 minutes on each side or until browned. Remove from pan. 2. Add broth to pan; cook 1 minute, scraping pan to loosen browned bits. Add wine and next 6 ingredients (through bay leaves); stir. Add chicken to pan, nestling into vegetable mixture; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Discard bay leaves and parsley sprigs. Remove chicken and vegetables from the pan. 3. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into pan, stopping before fat layer reaches opening; discard fat. Return liquid to pan. Bring liquid to a boil; cook until reduced to 1 1/2 cups (about 5 minutes). 4. Melt remaining 1 tablespoon butter in a small skillet. Add flour, stirring until smooth. Add flour mixture to cooking liquid; cook 2 minutes or until slightly thick, stirring constantly. Return chicken and vegetable mixture to pan; stir in peas. Cook 3 minutes or until thoroughly heated. Garnish with chopped parsley.
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