Greek Braised Chicken Recipes

BRAISED GREEK CHICKEN AND ARTICHOKES

This came from an old cooking magazine, no longer noted on my copy.It is easy and uncomplicated. I followed the recommendations to accompany with orzo and baby carrots (I used Zaar recipe #66540 - Balsamic Baby Carrots), and maybe prepared stuffed, grape leaves. It will prepare leftovers for another meal for 2.

Provided by NurseJaney

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Braised Greek Chicken and Artichokes image

Steps:

Heat oil in heavy larrge skillet over medium high heat.
Sprinkle chicken with salt and pepper.
Add chicken to skillet, and saute until browned on both sides, about 10 minutes.
Add 2 Tablespoons reserved marinade, broth, lemon juice, peel, and crushed red pepper.
Reduce heat to low, cover, simmer until chicken almost cooked through, about 10 minutes.
Uncover; stir in artichokes and 2 tablespoons oregano.
Simmer until liquid is slightly reduced, and chicken is cooked through, about 5 minutes.
Stir in 1 Tablespoon oregano.
Season with salt and pepper.

Nutrition Facts : Calories 240.3, Fat 14.1, SaturatedFat 3, Cholesterol 46.4, Sodium 237.5, Carbohydrate 11.3, Fiber 7.8, Sugar 1.1, Protein 18.6

Ingredients

2 tablespoons olive oil
4 chicken breast halves
2 (6 ounce) jars marinated artichoke hearts, drained, reserving 2 Tablespoons marinade
3/4 cup chicken broth
1 tablespoon fresh lemon juice
1 teaspoon lemon peel, grated
1/4 teaspoon dry crushed red pepper
3 tablespoons fresh oregano, chopped

GREEK LEMON CHICKEN AND POTATOES

I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 12

Greek Lemon Chicken and Potatoes image

Steps:

Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g

Ingredients

4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

BRAISED GREEK CHICKEN AND ARTICHOKES

Categories Chicken Poultry Braise Sauté Artichoke Winter Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Braised Greek Chicken and Artichokes image

Steps:

Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté chicken until browned on all sides, about 10 minutes. Add 2 tablespoons reserved marinade, broth, lemon juice, peel, and crushed pepper. Reduce heat to low, cover and simmer until chicken is almost cooked through, about 10 minutes. Uncover; stir in artichokes and 2 tablespoons oregano. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Stir in 1 tablespoon oregano. Season with salt and pepper; serve.

Ingredients

1 tablespoon olive oil
4 chicken breast halves with skin and bones
2 6-ounce jars marinated artichoke hearts, drained, 2 tablespoons marinade reserved
3/4 cup canned low-salt chicken broth
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon dried crushed red pepper
3 tablespoons chopped fresh oregano