BRAISED CHICKEN WITH GOCHUJANG
Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill. This chicken dish is the product of what I call the usual three-step affair (brown chicken, add other ingredients and some liquid, cover and slowly simmer). But I gave it a bit of heat, unpacking sake, ginger, garlic and the spicy Korean condiment gochujang, plus well-mannered slivers of poblano chilis into the pan. You can now find gochujang in supermarkets or online; you won't use the entire jar for this dish so exploit it for other occasions. It keeps indefinitely in the refrigerator. The chicken will welcome a pillow of steamed rice alongside.
Provided by Florence Fabricant
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pat chicken pieces dry. Heat a heavy 3 1/2-quart sauté pan or casserole. If your pan is seasoned cast-iron or nonstick you will not need the oil. Otherwise add oil to pan and sear chicken on high heat until golden brown. Transfer chicken from pan to a platter. There should be enough fat from the chicken in the pan to continue the recipe, otherwise add a little oil.
- Add shallots, ginger, garlic and chiles to pan and sauté on low until the shallots are barely starting to color. Stir in cumin. Add mushrooms and a sprinkling of salt and cook until mushrooms have softened. Stir gochujang into the sake and pour into the pan. Stir. Add vinegar. Add more salt if needed.
- Place chicken in pan, skin side up, basting each piece with sauce as you add it. Cover pan and cook on very low 30 minutes. Serve directly from pan or transfer to a serving platter. Toss cilantro on top before serving.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 26 grams, Carbohydrate 16 grams, Fat 42 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 12 grams, Sodium 1340 milligrams, Sugar 7 grams, TransFat 0 grams
BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS
Provided by Anne Burrell
Categories main-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Coat a large, wide, deep pan with olive oil and bring to a high heat. Pat the chicken skin dry with paper towels and season generously with salt. Add chicken skin side down to the pan. You should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken, the skin will stick itself to the bottom of the pan and will unstick itself when it is ready. If the pan is smoking excessively turn the burner down and continue to cook. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve.
- Lower the heat if you have not already done so and ditch most of the excess fat. Add the pancetta and brown. When the pancetta has started to get brown and crispy add the onions. Season with salt and crushed red pepper and sweat over medium heat for 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the mushrooms, season with salt and saute for 3 to 4 minutes or until they release their juices. Add the wine and reduce by half. Return the chicken to the pan. Add chicken stock to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes. Add more chicken stock, if needed.
- While the chicken is cooking puree the almonds in the food processor. Drizzle in a little olive oil while the machine is running to make this a loose paste. Season with salt and reserve.
- Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce, if needed. The almond puree will help to thicken the sauce and to make it very rich.
- Serve the chicken over Sauteed Haricots Verts or your favorite green vegetable. Spoon the mushroom almond sauce over and garnish with chopped chives.
- Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water for shocking.
- Add the beans to the boiling water and cook until the beans are tender but still toothsome about 5 to 7 minutes. Remove from the boiling water and place immediately into the salted ice water. Once the beans are cool, remove them from the water and set aside until ready to use.
- Coat a large saute pan with olive oil. Add the garlic and the crushed red pepper and bring to a medium-high heat. When the garlic has become golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until they are hot and coated with oil. Season with salt and serve right away.
- Yield: 4 servings
- Prep time: 10 minutes
- Cook time: 10 minutes
BRAISED CHICKEN WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Time 3h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Quick-cooking polenta made to package directions, or crusty-style bake-off packaged bread such as ciabatta or, fresh crusty bread - pop in freezer if storing more than one night.
- Place the dried mushrooms, and stock in small pot over medium-high heat. Bring to low boil then reduce heat to low and reconstitute.
- Heat a thin layer of olive oil, a couple of turns of the pan, in a large skillet with a tight-fitting lid or a Dutch oven, over medium-high heat. Pat the chicken pieces dry, and season liberally with salt and pepper. To avoid crowding the pan, brown 1/2 the chicken at a time, skin-side down, for 5 minutes, then turn the chicken and brown 3 to 4 minutes more.
- Remove the browned chicken to a plate and add to the pan the sliced fresh mushrooms, browning the mushrooms for 10 to 15 minutes. Add the onion, carrot, celery, garlic, thyme, and bay leaves, salt, and pepper and stir 10 minutes more to soften.
- Deglaze the pot with the Marsala. Add the chicken pieces back to the pot and arrange the vegetables and mushrooms on top. Remove the porcinis from the small pot, roughly chop, and add to chicken. Pour the porcini stock over the chicken, reserving the last couple of spoonfuls, as this is where any grit may have settled.
- Cover and braise at a low simmer for 30 minutes over low heat. Cool and store for a make-ahead meal. Reheat over a medium flame, or in a preheated 325 degree F oven, and heat through 20 to 30 minutes. Serve with quick-cooking polenta or crusty bread, and garnish with chopped celery tops.
Nutrition Facts : Calories 396 calorie, Fat 20 grams, SaturatedFat 4.5 grams, Cholesterol 98 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 32 grams, Sugar 8 grams
BRAISED CHICKEN WITH MUSHROOMS & ONIONS
Make and share this Braised Chicken With Mushrooms & Onions recipe from Food.com.
Provided by CarrieB.
Categories One Dish Meal
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook noodles as directed on package; drain and keep warm.
- Meanwhile, combine flour, salt and pepper in a large resealable plastic bag; add chicken breasts. Turn several times to coat chicken.
- Heat a 10-inch skillet coated with non-stick spray over medium-high heat until hot; add chicken. Cover and cook, turning once, until chicken is browned (7-8 minutes). Remove chicken from skillet; keep warm.
- Reduce heat to medium-low. Add mushrooms, onions and wine. Cook, covered, until mushrooms are tender (2-3 minutes).
- Increase heat to medium. Add cooked chicken, tomatoes and sugar. Cook until mixture comes to a boil (1-2 minutes). Cover; cook until chicken is no longer pink (8-9 minutes).
- Serve chicken over cooked egg noodles.
Nutrition Facts : Calories 274.8, Fat 2.9, SaturatedFat 0.7, Cholesterol 85, Sodium 380.3, Carbohydrate 26.1, Fiber 2, Sugar 6.1, Protein 31.7
BRAISED CHICKEN LEGS WITH WILD MUSHROOMS
A good roasted chicken is a simple pleasure, but a braised chicken dish is always more interesting. Here, dried wild mushrooms, smoked bacon and red wine perfume the sauce to give these chicken legs depth and character, with a flavor nearly similar to a game bird. Using turkey broth makes this braise even more heady. For a quick, concentrated broth, simmer 2 pounds of meaty turkey wings with 6 cups water for about an hour. Finding a dried wild mushroom is not like hunting for its fresh counterpart in the forest. Most Italian delis and nearly all supermarkets sell little packets of dried wild mushrooms.
Provided by David Tanis
Categories dinner, poultry, main course
Time 2h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Rinse porcini with warm water (they are often sandy), then place in a small bowl, cover with hot water and soak until softened, about 15 minutes. In a separate bowl, soak the morels in hot water.
- Heat oven to 400 degrees. Place chicken legs on a baking sheet in one layer. Season generously on both sides with salt and pepper. Roast, uncovered, for about 20 minutes, or until nicely browned. Remove and set aside. Turn oven to 350 degrees.
- Meanwhile, make the sauce: Melt 2 tablespoons butter in a Dutch oven or heavy-bottomed pot over medium-high heat. Add onions and cook, stirring, until softened and beginning to color.
- Add bacon and tomato paste, stir to incorporate with onions, and cook for about 1 minute, then stir in garlic and cayenne. Sprinkle with flour and stir to coat. Add wine and cook for 1 minute, then whisk in turkey broth and bring to a simmer. The sauce will thicken slightly. Add bay leaf and thyme sprig. Drain porcini and morels and add to sauce.
- Submerge browned chicken legs in sauce and bring to a brisk simmer. Cover and transfer pot to oven. Bake for about 1 hour, until chicken is tender. Remove from oven and keep covered.
- While chicken bakes, make the potatoes: Put potatoes in a saucepan and cover with 1 inch of water. Add 1 teaspoon salt and bring to a boil over high heat. Reduce to a brisk simmer and cook until tender, about 15 minutes.
- Drain potatoes and let cool. Peel potatoes with a paring knife and return to saucepan. (Alternatively, potatoes may be peeled before cooking, or you may opt to leave skins on.) Add remaining 2 tablespoons butter and 1 cup water. Bring to a simmer over high heat to warm potatoes through, then set aside, covered.
- To serve, divide legs among 6 warm plates. Spoon sauce and mushrooms over each serving. Sprinkle parsley over potatoes and place a few potatoes on each plate. Transfer remaining potatoes and buttery juices to a serving dish. Serve remaining sauce in a gravy boat if desired.
Nutrition Facts : @context http, Calories 833, UnsaturatedFat 29 grams, Carbohydrate 40 grams, Fat 51 grams, Fiber 5 grams, Protein 46 grams, SaturatedFat 17 grams, Sodium 1653 milligrams, Sugar 7 grams, TransFat 0 grams
BRAISED CHICKEN WITH MUSHROOMS
Make and share this Braised Chicken with Mushrooms recipe from Food.com.
Provided by charlened
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- cook the noodles according to package directions, drain heat the oil in a large nonstick skillet and add chicken.
- sprinkle with thyme, salt, pepper.
- saute till browned, about 6 minutes.
- stir in the muchroom, onion and water.
- cook uncovered, stirring occasionally, until the onion is tender, about 8 minutes.
- add the tomatoes, broth, wine and garlic.
- bring to a boil.
- reduce heat, simmer, covered, 10 minutes.
- stir in noodles, spinach, half-and-half and cheese.
- simmer until the spinach just begins to wilt.
Nutrition Facts : Calories 181.6, Fat 5.4, SaturatedFat 1.5, Cholesterol 65.7, Sodium 280.3, Carbohydrate 11, Fiber 3.3, Sugar 4.2, Protein 20.2
BRAISED CHICKEN WITH MUSHROOMS
Browning the chicken seals in the juices and keeps the inside moist and flavorful. Serve this over our Oven-Baked Creamy Polenta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate; set aside.
- Add remaining tablespoon oil to skillet. Add mushrooms and garlic, and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.
- Add wine, and cook, stirring, until evaporated, about 1 minute. Add broth and parsley, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.
- Return chicken to skillet. Cover, reduce heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Serve chicken topped with mushrooms, and drizzled with cooking liquid. Garnish with chopped parsley.
Nutrition Facts : Calories 294 g, Fat 10 g, Protein 43 g
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Reviews 19Servings 6Cuisine KoreanCategory Dinner, Main Course
- Birng a large pot of water to boil. Add chicken pieces and boil for 2-3 minutes. Drian the chicken and discard the water. Return the chicken to a braising pot and add the dried chilies.
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4.8/5 (9)Total Time 1 hr 20 minsCategory MainCalories 374 per serving
- Place dried shiitake mushrooms in a medium-sized bowl and add water to cover. Rehydrate mushrooms until soft, 20 to 30 minutes (or according to instructions). Set aside.
- Wash chicken carefully with tap water. Transfer to a large pot and add water to cover chicken. Cover pot and bring to a boil. Continue to cook over medium heat, uncovered, for 10 minutes. Use a large ladle to skim the foam from the surface. Try to leave the oil on top, however, because it will add a nice flavor to the dish later.
- Transfer the chicken to a wok (or dutch oven). Pour in chicken broth until it almost completely covers the chicken. Add Shaoxing wine, ginger, and star anise. After bringing to a boil, simmer covered over low heat for 20 minutes.
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