Braised Chicken With Onions And Herbs Recipes

Steps:

• In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
• Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
• Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
• Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
• Adjust seasoning. Garnish: Chopped fresh thyme.

Steps:

• Sprinkle chicken with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken to skillet; sauté until brown, about 3 minutes per side. Using tongs, transfer chicken to plate. Add onion, bay leaves and rosemary to skillet. Reduce heat to medium; sauté until onion is tender, about 6 minutes. Add broth and wine. Boil until mixture thickens slightly, stirring occasionally, about 8 minutes. Return chicken to skillet; spoon sauce over. Cover skillet and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.

Steps:

• Season both sides of chicken breasts with garlic salt and pepper.
• Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
• Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Position rack in bottom third of oven; preheat to 400°F. Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
• Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil.
• Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into medium saucepan. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.

Steps:

• Combine half the rosemary, half the sage, garlic, and salt and pepper to taste. Sprinkle herbs on both sides of the chicken breasts, pressing with hands to adhere. Heat oil and 1 teaspoon butter in a heavy nonstick skillet over medium high heat. Saute chicken 2 minutes per side, or until golden. Transfer to a platter. Melt remaining butter in skillet. Add onions and saute 9-10 minutes, or until onion is browned and just tender. Add stock to skillet, stirring with a wooden spoon to deglaze. Simmer about 3 minutes. Stir in remaining rosemary and sage and bring to a boil. Simmer 4 minutes. Return chicken to skillet with any juices from platter, along with sun dried tomatoes. Reduce heat to low. Simmer 6 minutes, basting chicken occasionally with sauce, until chicken is cooked throughout and sauce coats the back of a spoon. Serve caramelized onions over chicken.