SUMMER BRAISED CHICKEN WITH TOMATOES
A simple light casserole with cannellini beans, basil and green chilli served with gluten-free Parmesan cornmeal
Provided by Lucy O'Reilly
Categories Main course
Time 1h15m
Number Of Ingredients 14
Steps:
- Heat oven to 190C/170C fan/gas 5. Heat 1 tbsp of the oil in a shallow flameproof casserole dish over a medium heat. Throw in the shallots and soften, then remove and set aside. Season the chicken, turn up the heat and add to the pan with the remaining oil, browning all over. Return the shallots to the dish, pour over the stock and add the garlic, thyme, tomatoes, beans and chilli. Bring to the boil, cover and put in the oven for 30 mins or until the chicken is cooked through. Remove the lid and cook for 10 mins more to reduce the sauce.
- Meanwhile, pour the polenta into 700ml boiling water while whisking. Cook for 2 mins (or according to pack instructions). Season generously, remove from the heat and stir through the Parmesan and butter. Serve the polenta with the chicken on top, scattered with basil.
Nutrition Facts : Calories 665 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.4 milligram of sodium
BRAISED CHICKEN WITH WHITE WINE, TOMATOES, AND PEAS
Aromatic simmered chicken hits the right notes for dinner on a cold evening. Grape tomatoes, peas, and some lemon juice offer welcome brightness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 9
Steps:
- In a medium saucepan, cook rice according to package instructions. Spread 3 cups cooked rice on a rimmed baking sheet to cool; refrigerate for Chicken Fried Rice, up to 1 day. Cover remaining rice in pan to keep warm; set aside.
- While rice is cooking, season chicken with salt and pepper. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Working in batches, cook chicken until browned, 4 to 5 minutes per side; transfer to a plate (reserve pot).
- Return chicken and any juices to pot; add wine and thyme. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is opaque throughout, 10 to 15 minutes. Remove 4 chicken thighs; refrigerate for Chicken Fried Rice, up to 1 day.
- Add peas and tomatoes to pot; cook, stirring occasionally, until tomatoes are softened, 4 to 5 minutes. Stir in lemon juice; season with salt and pepper. Serve chicken and vegetables over rice, garnished with thyme sprigs.
Nutrition Facts : Calories 532 g, Fat 12 g, Fiber 4 g, Protein 47 g
BRAISED CHICKEN WITH TOMATOES, CUMIN AND FETA
Pleasantly reminiscent of shakshuka, this one-pot dinner has a similar spiced tomato sauce, but uses crispy skinned, cumin-laced chicken thighs instead of eggs. The harissa-spiked sauce is best spooned over an herbed rice or enjoyed with crusty bread to scoop up the melty feta. Roasted vegetables like kale or broccolini would round out the meal nicely. Harissa tends to differ in heat level from brand to brand, so adjust the heat accordingly.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the chicken dry, trim away excess fat, then season well all over with salt, pepper and 2 teaspoons cumin.
- Heat the oil in a large Dutch oven or heavy 12-inch skillet over medium until shimmering. Add the chicken thighs, skin-side down. (It's OK if they are a little snug; they will shrink as they cook.) Cook without moving until the skin is crispy and easily releases from the pan, about 8 to 10 minutes. Use tongs to turn over and cook until the bottom is lightly browned, 3 to 4 minutes more, then transfer to a plate.
- Add the onions to the rendered chicken fat in the skillet, season with salt and cook, stirring occasionally, until they start to soften, 4 to 5 minutes. Stir in the remaining 1 tablespoon cumin and the garlic, and cook until fragrant, about 30 seconds. Stir in the harissa and let cook for about 1 minute. Add the crushed tomatoes, and season with salt. Bring the mixture to a boil over high, then adjust the temperature to maintain an active simmer. Cook until it becomes a deeper red color, about 5 minutes more.
- Add any juices that collected on the plate, stir to mix, then nestle in the chicken thighs, skin-side up, so that the skin is above the sauce. Adjust the heat to maintain a simmer, then partly cover and cook until the chicken is tender and cooked through, 15 to 18 minutes. (If you'd like crispier skin, pop the chicken under the broiler for a minute or two.)
- Garnish with the feta and cilantro and serve with bread or herbed rice.
CHICKEN BREASTS WITH TOMATOES AND CAPERS
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
- Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
- Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams
More about "chicken braised with wine and tomatoes recipes"
WINE BRAISED CHICKEN (DRUNKEN CHICKEN) - AN EASY …
From thelifejolie.com
Reviews 4Servings 4Cuisine AmericanCategory Main Course
- In batches, sear each chicken piece until browned on both sides, about 1-2 minutes per side and then place them into a side plate. Make sure you don't overload the pan!
- Once all the chicken is browned and out of the pan, add the remaining Tablespoon of oil (only if needed) and then add sliced onion and smashed garlic.
WHITE WINE TOMATO BRAISED CHICKEN RECIPE - SHE WEARS …
From shewearsmanyhats.com
4.5/5 (20)Category Main DishesServings 8Total Time 55 mins
- Heat a large skillet on medium high heat. Add mustard and fennel seeds to toast; cook and stir until fragrant (about 2 minutes). Transfer from hot pan to avoid over-toasting. Crush toasted seeds and set aside.
- Sprinkle chicken with salt and pepper. Heat oil in the same skillet on medium-high heat. Cook chicken in batches, 5 minutes per side or until golden brown. Remove chicken from skillet; cover and keep warm.
- Add onion; cook and stir about 5 minutes or until softened. Add minced garlic and cook stirring for 2 minutes. Stir in wine, parsley, tomatoes, crushed toasted seeds and chicken. Bring to a low boil. Reduce heat to low; cover. Let simmer on low for at least 20 minutes, stirring occasionally.
- If serving right away, remove cover and simmer an additional 10 to 15 minutes or until chicken is cooked through. If time permits, cover and transfer to warm oven (about 250-degrees F) to continue to braise for 2-3 hours until ready to serve.
TOMATO-BRAISED ROTISSERIE CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
SPICE-BRAISED CHICKEN LEGS WITH RED WINE AND TOMATO …
From foodandwine.com
RED WINE AND TOMATO BRAISED CHICKEN - A BEAUTIFUL PLATE
From abeautifulplate.com
5/5 (3)Total Time 3 hrsCategory Chicken And PoultryCalories 591 per serving
- Remove the meat from the fridge and allow to sit out at room temperature for about 10 minutes. Using a small knife, carefully French the drumsticks (leaving the skin on—see the beginning of this video for basic instruction).
- Heat a large Dutch Oven (5.5 Q) or heavy-bottomed pot over medium-high heat. Add a small layer of vegetable oil.
- Meanwhile, season drumsticks generously with salt and pepper. Coat lightly with all-purpose flour and add carefully to the pan, allowing about 1-2 inches between the drumsticks. **Complete in multiple steps depending on how big your pot is.
- Using tongs, sear the drumsticks until golden-brown on all sides (be careful when moving the meat, as the oil may splatter) and set them aside on a large plate. If necessary, you might need to add a bit more oil between multiple batches.
CHICKEN WITH TOMATOES AND WINE RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.7/5 (25)Total Time 1 hr 15 minsCategory Dinner, EntreeCalories 961 per serving
CHICKEN BRAISED WITH WINE AND TOMATOES - BETTER HOMES …
From bhg.com
Calories 355 per serving
THE 10 BEST INSTAGRAM RECIPES FROM JANUARY 2023
From news.yahoo.com
SOY CHICKEN THIGHS WITH ZUCCHINI AND RICE - JAMIE GELLER
From jamiegeller.com
HOW TO MAKE CHICKEN AND CHORIZO | RACHAEL RAY
From rachaelrayshow.com
ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES
From theendlessmeal.com
PASTINA WITH EGG AND CHEESE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
TOMATO BRAISED CHICKEN THIGHS - SLENDER KITCHEN
From slenderkitchen.com
CHICKEN BRAISED WITH WINE AND TOMATOES RECIPE
From food.com
10 CHICKEN THIGH RECIPES FOR TENDER, JUICY AND FORGIVING MAINS
From washingtonpost.com
BRAISED CHICKEN WITH TOMATOES | POLLO ENTOMATADO SENCILLO
From mexicoinmykitchen.com
15 CHICKEN AFRITADA WITH TOMATO SAUCE - SELECTED RECIPES
From selectedrecipe.com
BRAISED CHICKEN WITH WINE | ITALIAN RECIPES | SBS FOOD
From sbs.com.au
BRAISED CHICKEN AND POBLANO CHILES - FOODANDWINE.COM
From foodandwine.com
8 COMFORTING BRAISED CHICKEN RECIPES | SAVEUR
From saveur.com
RED WINE-BRAISED CHICKEN WITH TOMATOES AND OLIVES
From joanneweir.com
PEANUT-BUTTER-BRAISED CHICKEN AND GREENS RECIPE | BON APPéTIT
From bonappetit.com
PAN ROASTED CHICKEN THIGHS WITH LEMON AND CHERRY TOMATOES
From foodandwine.com
TOP 40 CHICKEN THIGHS BRAISED IN WHITE WINE RECIPES
From exnavalcadet.qualitypoolsboulder.com
CHICKEN AND CHORIZO | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
TOP 48 BRAISED CHICKEN WITH LEEKS EASY CHICKEN RECIPES
From alhikmahfm.dixiesewing.com
SLOWLY BRAISED BEEF RAGU - PLAYS WELL WITH BUTTER
From playswellwithbutter.com
BRAISED CHICKEN, TOMATOES AND BACON | WILLIAMS SONOMA
From williams-sonoma.com
You'll also love