CRISPY CHICKEN STEW WITH LEMON, ARTICHOKES, CAPERS, AND OLIVES RECIPE - (4.2/5)
Provided by Dr_Mom
Number Of Ingredients 14
Steps:
- In a large bowl, combine the granulated garlic, 1/2 teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours. When you're ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat. Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side-down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, until the skin begins to brown. Turn the chicken thighs and brown on the opposite side for 5 minutes. Remove from the skillet and set aside. In the same skillet over medium heat, add the onion, garlic, capers, and the remaining 1/2 teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices. Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom. Bring to a simmer and let cook for 5 minutes. Add the chicken broth, return the thighs to the skillet, and bring to a simmer. Simmer for 5 minutes. Add the artichoke hearts and olives and continue simmering for 10 minutes. Remove the chicken thighs from the skillet, pull the meat from the bones, and roughly chop (Note, I leave the thighs whole as in the picture). Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano. Do Ahead: The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.
CHICKEN WITH ARTICHOKES AND LEMON
If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.
Provided by Joan Nathan
Categories dinner, one pot, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
- Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
- Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
- Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
- Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
- Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.
CRISPY CHICKEN THIGHS WITH PEPPERS, CAPERS AND OLIVES
The Italian technique employed here - sautéing chicken with a weighted pan on top - is called al mattone. It yields a crisp, burnished skin and very juicy meat. Instead of the usual spatchcocked bird, this recipe calls for large bone-in, skin-on thighs. Cook them in a cast iron pan, if you can, for even heat, but any heavy skillet will do. For a bit of smokiness, the chicken may be cooked (in the cast iron pan) over a charcoal grill. The accompanying sweet pepper stew can be made up to a day in advance and reheated, and starting your seasoning early - an hour ahead or up to 24 - will result in the tastiest chicken.
Provided by David Tanis
Categories poultry, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Start the chicken: Pat chicken dry and place in a large bowl. Season well with salt and pepper. Add garlic, rosemary, red-pepper flakes, lemon zest and juice. Add 1 tablespoon olive oil and toss the thighs to coat, using hands to smear the mixture evenly over the chicken. Let marinate for 1 hour at room temperature, or, if time permits, overnight in the refrigerator.
- Make the peppers: Put 2 tablespoons olive oil in a large, wide skillet with a lid over medium-high heat. When oil begins to look wavy, add onions and stir to coat. When the onions begin to soften (don't let them brown), add peppers and stir to combine. Season well with salt and pepper, and add garlic and red-pepper flakes. Stir to incorporate and reduce heat to medium. Cover, leaving the lid ajar.
- Cook mixture for about 15 minutes, stirring frequently, until completely soft. Add olives, vinegar and capers, and cook for a few minutes more, just to meld the flavors. Taste and adjust seasoning. Sprinkle with oregano. Set aside. Serve warm or at room temperature.
- Cook the chicken: Place a large cast iron or heavy-bottomed skillet over high heat. Add remaining 3 tablespoons olive oil. When oil is wavy, add chicken thighs, skin-side down. Shake the pan to make sure the chicken isn't sticking.
- Lower the heat to medium. Place a piece of parchment or aluminum foil on top of chicken and set another skillet on top. Add some weight - a brick or canned goods, for example - to the top skillet. Set heat to low and cook for 20 minutes, checking occasionally to be sure chicken isn't sticking, until the skin side is beautifully browned.
- Turn thighs over and cook for 10 minutes more, until thighs are cooked through. (To test, pierce the chicken with a paring knife. The juices should run clear.) If you wish, turn the thighs skin-side down again and let crisp for a few more minutes.
- Serve 1 thigh and a large spoonful of stewed peppers to each guest. Leftover peppers, if any remain, will keep in an airtight container in the refrigerator for up to a week.
CREAMY HOMEMADE CHICKEN STEW
The slow cooker allows the vegetables and chicken to all meld the flavors together and have a thick, creamy texture to the liquid. It takes a while but is well worth the wait.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 6h15m
Yield 4
Number Of Ingredients 14
Steps:
- In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 65.2 g, Cholesterol 106.5 mg, Fat 14.3 g, Fiber 8.5 g, Protein 43.5 g, SaturatedFat 4.5 g, Sodium 834.5 mg, Sugar 18.4 g
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- In a large bowl, combine the granulated garlic, ½ teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours.
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- Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, or until the skin begins to brown. Turn chicken thighs and brown on the opposite sides for 5 minutes. Remove from the skillet and set aside.
- In the same skillet over medium heat, add the onion, garlic, capers, and the remaining ½ teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices.
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- Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat.
- Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate.
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