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.
EASY GARLIC AND ROSEMARY CHICKEN
A simple flavorful baked chicken, specially created for my husband! This is great served with rice.
Provided by Karen Hefner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g
BRAISED CHICKEN WITH GARLIC AND WHITE WINE
Steps:
- Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
- Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
- Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.
BRAISED CHICKEN WITH TOMATO AND ROSEMARY
This recipe is from Autralian Good Food June 2010 Easy one-pot family meals bonus book. My dad made this for me and the chicken was so tender and tasty. The sauce is delicious and hearty with its Italian flavours, it makes a great winter meal. I would not recommend leaving out the anchovies if you don't like them. I don't like them, but I didn't know they were in there until dad told me! I think they are important to the flavour of the sauce, as are the capers and rosemary. If you don't have fresh rosemary, dried works just fine. You could also use chicken breast instead of thigh fillets, I don't usually like thigh fillets, but in this dish I thought they were delicious, very tender and almost falling apart. You would probably not get quite the same result with breast. If you do use breast you will have to reduce the cooking time. Also, make sure you use a pan with a lid, because it needs to be covered during part of the cooking process. It is great served with salad greens and crusty bread.
Provided by micro_ang
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat half of the oil in a large frying pan on medium. Cook chicken for 3-4 minutes each side until browned.
- Add half of the chopped rosemary and stir to combine. Transfer chicken to a plate.
- Heat remaining oil and cook onion for 3-4 minutes until soft. Add garlic, anchovy and remaining rosemary. Cook for 2-3 minutes until fragrant.
- Add tomatoes, capers and red wine or water. Bring to the boil.
- Return chicken to pan, reduce heat to low, cover and simmer for 15-20 minutes until cooked through.
- Season with salt and pepper to taste and scatter over the extra rosemary sprigs.
- Serve with salad greens and crusty bread.
BRAISED CHICKEN WITH ROSEMARY, CHICKPEAS AND SALTED LEMON
This stew takes inspiration from long-simmered tagine dishes with many layers of flavors. In this weeknight version, a broth seasoned with salted lemon, rosemary and tomatoes bathes the chicken and chickpeas, making a lovely, hearty stew. For a bold and bright finish, lemon slices quick-pickled in juice and salt are added to the stew. A handful of hearty greens, a scattering of fresh herbs and a spoon of creamy yogurt ensures every bite is rich and flavorful. Serve over steamed couscous or with thick slices of crusty bread for dipping.
Provided by Yewande Komolafe
Categories dinner, weekday, poultry, soups and stews, main course
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- If using whole chicken legs, cut the joint just enough to bend the leg, and make a deep, 2-inch-long cut on the meat without cutting all the way through.
- Cut one half of the lemon crosswise into 1/8-inch-thick half moons. Transfer them to a medium bowl. Sprinkle with 1 teaspoon salt and use a fork to lightly crush the slices and release the juice. Cut the other lemon half into wedges for serving.
- Pat the chicken pieces dry and season both sides with salt. In a large lidded skillet or Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, add the chicken pieces skin-side down, cover, and cook until the skin is golden brown, about 8 to 10 minutes. Flip, cover and cook for another minute or two, then transfer chicken to a plate. If working in batches, add 2 more tablespoons oil to the skillet, sear the remaining chicken legs then transfer them to the plate.
- Pour off all but about 2 tablespoons of fat from the pan. Add the onions and sauté until just softened, about 2 minutes, then add the garlic and rosemary and cook until fragrant, about 1 minute. Add the white wine, then add the tomatoes with their juices, crushing the tomatoes with your hands as you go. Rinse the tomato can with 1 cup water. Add the water and the chickpeas to the pan. Season lightly with salt and black pepper.
- Bring to a boil, return the chicken and any accumulated juices to the pan and reduce heat to low. Cover and simmer until the chicken is cooked through and tender, 15 to 18 minutes.
- Uncover the pot and transfer the chicken to bowls or a large rimmed serving platter. Add the sliced lemon plus any accumulated juices to the pot, increase the heat to medium-high and allow to thicken slightly, 2 to 3 minutes. Discard the rosemary stem, then stir in the hearty greens, remove from heat and season with additional salt if needed.
- To serve, spoon the stew over the chicken legs, top with a handful of the herbs, yogurt and fresh lemon wedges for squeezing. Drizzle with olive oil, if desired, and serve with steamed couscous or slices of crusty bread for dipping.
More about "chicken with braised garlic and rosemary recipes"
QUICK BRAISED CHICKEN WITH ROSEMARY & POTATOES - PAULA …
From pauladeen.com
Estimated Reading Time 40 secsTotal Time 15 mins
BRAISED CHICKEN WITH GARLIC AND ROSEMARY - PERFORMANCE …
From performancefoodservice.com
WHITE WINE-BRAISED CHICKEN WITH ROSEMARY AND GARLIC …
From telegraph.co.uk
OVEN-BRAISED ROSEMARY CHICKEN LEGS RECIPE - THE …
From thespruceeats.com
3.8/5 (44)Total Time 1 hr 20 minsCategory Entree, DinnerCalories 357 per serving
BRAISED CHICKEN THIGHS WITH GARLIC AND ROSEMARY – STEW …
From stewleonards.com
10 BEST BAKED CHICKEN BREAST WITH RIB MEAT RECIPES | YUMMLY
From yummly.com
WHY YOU SHOULD TRY BRINING YOUR CHICKEN — AND HOW TO DO IT
From insidehook.com
EASY GENERAL TSO'S CHICKEN RECIPE- MADE WITH POPCORN CHICKEN
From makeyourmeals.com
20 FESTIVE RECIPES FOR PURIM - TASTING TABLE
From tastingtable.com
MEDITERRANEAN BRAISED CHICKEN THIGHS RECIPE - TASTINGTABLE.COM
From tastingtable.com
BRAISED MAPLE KALE CHICKEN — SCRATCH PANTRY
From scratchpantry.com
SAUTéED CHICKEN BREASTS WITH FENNEL AND ROSEMARY RECIPE
From foodandwine.com
BRAISED CHICKEN WITH OLIVES AND CITRUS RECIPE | EPICURIOUS
From epicurious.com
CHICKEN BRAISED IN WINE AND ROSEMARY RECIPE | MYRECIPES
From myrecipes.com
BRAISED CHICKEN WITH GARLIC & ROSEMARY - CAMPBELLS FOOD …
From campbellsfoodservice.com
PAN-ROASTED CHICKEN WITH GRAPES, GARLIC, AND ROSEMARY …
From foodandwine.com
LEMON ROSEMARY SPATCHCOCK CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
BRAISED CHICKEN ITALIAN STYLE - MARCELLINA IN CUCINA
From marcellinaincucina.com
CRISPY CHICKEN THIGHS WITH GARLIC AND ROSEMARY - COUNTRY LIVING
From countryliving.com
GARLIC-HERB WHOLE ROASTED CHICKEN : R/LOWCARBKETO_RECIPES
From reddit.com
BRAISED CHICKEN THIGHS WITH CRUSHED TOMATOES
From justcook.butcherbox.com
40 CHICKEN LEG RECIPES FOR DINNER & LUNCH - PARADE: …
From parade.com
ROSEMARY CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
GARLIC-HERB WHOLE ROASTED CHICKEN : R/KETORECIPES
From reddit.com
GARLIC AND ROSEMARY CHICKEN THIGHS - SPICE WORLD INC
From spiceworldinc.com
TOP 45 EMERILS BRAISED CHICKEN THIGHS RECIPE RECIPES
From fakomansaha.churchrez.org
BRAISED CHICKEN LEGS WITH GRAPES AND FENNEL RECIPE RECIPES
From gengo.keystoneuniformcap.com
BRAISED CHICKEN WITH TOMATOES CUMIN AND FETA RECIPES
From newdavos.jodymaroni.com
OVEN ROASTED CHICKEN WITH LEMON ROSEMARY GARLIC BUTTER
From foodiecrush.com
You'll also love