BRAISED CHICKEN THIGHS WITH TOMATOES, PEPPERS AND ONIONS
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Place a large Dutch oven over medium-high heat and add a film of olive oil. Sprinkle the chicken on both sides with salt and pepper and then add to the pan skin-side down. Cook without moving too much until golden brown and crisp, 5 to 6 minutes. Flip and brown on the other side for 1 to 2 minutes. Remove to a plate and set aside.
- Drain half of the fat from the pan and then place it back over the heat. Add the sausage to the pan, breaking it up as you add it. Brown for 1 to 2 minutes while continuing to break it up with the back of a spoon. Stir in the onions, peppers and garlic with a pinch of salt and cook until the onions begin to soften, about 3 minutes. Season with salt and pepper and then add the tomatoes, chicken stock and oregano, scraping the bottom of the pan for brown bits.
- Nestle the chicken back in, cover and cook until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
- Stir in the vinegar and parsley and serve.
GROUPER WITH TOMATO AND BASIL
Steps:
- Working off heat, put 1 tablespoon oil in a 10-inch nonstick skillet and add fish, turning to coat with oil on both sides. Arrange fish skinned sides down and sprinkle with salt and pepper.
- Toss together tomato, garlic (if using), basil, remaining tablespoon oil, and salt and pepper to taste in a small bowl, then mound on top of fish. Cover skillet with a tight-fitting lid and cook fish over moderately high heat until just cooked through, about 8 minutes.
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
BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
- Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
- Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams
More about "skillet braised grouper with tomatoes onions and capers recipes"
25 BEST GROUPER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (3)Published Feb 7, 2022Category Recipe Roundup
- Mediterranean-Style Baked Grouper. One of the healthiest ways to eat grouper is by baking it and serving it Mediterranean-style. Luckily for you, it’s also super flavorsome and quick.
- Blackened Grouper. When in doubt, I say go with blackened seasoning for your fish. It’s an easy, foolproof way to prepare fish, and here’s how you’ll do it.
- Grouper Piccata. Piccata is a versatile sauce of butter, lemon, and parsley. But don’t let the minimal ingredients fool you. It does wonders to add some zip to the grouper.
- Oven-Baked Parmesan Grouper Filets. The firm texture and mildly sweet flavor of the grouper make it a stellar choice for this dish. The sour cream and parmesan coating has a homely touch.
- Pan-Seared Grouper with Lemon Butter. This five-ingredient recipe goes to show you won’t need much to create a bang-up adornment for grouper. The inconspicuous sauce is remarkably striking once you layer it on top of your fish filet.
- Pecan-Crusted Grouper. Salmon, chicken, and beef all taste great with a pecan crust. So why not try it on grouper, too? You’ll have to dredge the grouper in egg and flour first so the pecan breadcrumb coating will stick.
- Key Lime Butter Grilled Grouper. If the weather is right, I love cooking grouper on the grill. Here’s one of my favorite ways that’s super easy. You’ll make a simple lime butter, rub it all over the grouper, then grill.
- Baked Grouper with Citrus Crumb Topping. I am a big fan of citrus with fish. It keeps the flavors clean and sprightly. It’s also really fun when you’ve got this topping.
- Popcorn Grouper Nuggets. Kids and adults both love these popcorn nuggets. Crispy on the outside and succulent on the inside, it’s hard to only have a few of these morsels.
- Pan-Seared Grouper Sandwiches. Slap a thick cut of grouper on a toasty bun with Cuban mojo sauce, and I’ll be the first in line. Cuban mojo is a citrusy garlicky sauce that is amazing.
OUR 25+ BEST GROUPER RECIPES - THE KITCHEN COMMUNITY
From thekitchencommunity.org
THE BEST CAST IRON BLACKENED GROUPER RECIPE - HOME …
From homeandplate.com
{GRILLED OR OVEN} BREAKFAST SKILLET - GIMME SOME GRILLING
From gimmesomegrilling.com
SKILLET BURGER WITH CARAMELIZED ONIONS | STOVE TOP …
From butteryourbiscuit.com
SKILLET-BRAISED GROUPER WITH TOMATOES, ONIONS, AND …
From pinterest.com
MEDITERRANEAN-STYLE BAKED GROUPER WITH TOMATOES AND …
From themediterraneandish.com
PAN SEARED GROUPER WITH LEMON BUTTER - THE TOP MEAL
From thetopmeal.com
15 WAYS TO USE THE JAR OF CAPERS IN YOUR FRIDGE - ALLRECIPES
From allrecipes.com
Author Hayley Sugg
- Lemon Caper Butter Sauce. Butter, lemon, herbs, and capers are all you need to create this impressive and rich sauce. Serve it over pieces of fish, chicken, or as a decadent topping for steamed vegetables.
- Chicken Breast Cutlets with Artichokes and Capers. The tangy twosome of artichoke hearts and capers combine to add flavor to this simple chicken breast dish.
- New Potatoes with Caper Sauce. No one will guess how easy it was to make this delicious side dish. While the potatoes are boiling, butter is whipped with capers, green onions, Parmesan, and parsley to create a herbaceous blend.
- Spaghetti with Tuna and Capers. Who would've thought that spaghetti, jarred capers, and canned tuna could combine to create this impressive dinner?
- Capers and Halibut. Change up your weeknight dinner with these tender halibut steaks. Ready in under half an hour, each piece is seared to perfection before getting coated in a buttery white wine sauce dotted with capers.
- Caper Chicken Cacciatore. Capers and olives have a similar taste profile, so it makes sense to combine the two in this homey chicken cacciatore recipe.
- Cauliflower with Capers and Lemon. Bright lemon and briny capers are two ingredients made for each other. Here, they team up with Parmesan and thyme for a flavorful sauce that's soaked up by the mild cauliflower.
- Blue Cheese with Capers and Red Onion. If you have unexpected company, this colorful dip of blue cheese, capers, and red onions can be thrown together in mere moments.
- Pork Medallions with Balsamic Vinegar and Capers. If you need a high-brow meal on a budget, and you're in a time crunch, this is the recipe for you.
- Tuna and Caper Bites. Dress up a can of tuna with capers, mayo, and shallots to create an appetizer that's sure to get rave reviews at your next party.
SALMON WITH TOMATO, ONIONS, AND CAPERS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
GROUPER RECIPES | PUNCHFORK
From punchfork.com
GROUPER WITH TOMATO-OLIVE SAUCE - MAYO CLINIC
From mayoclinic.org
SKILLET-BRAISED GROUPER WITH TOMATOES, ONIONS, AND CAPERS RECIPE …
From redcipes.com
SNAPPER WITH TOMATO AND CAPERS | LOUISIANA SEAFOOD
From louisianaseafood.com
SKILLET BRAISED GROUPER WITH TOMATOES, ONIONS, AND CAPERS
From nancysrecipes.weebly.com
BAKED GROUPER WITH CHUNKY TOMATO SAUCE RECIPE | MYRECIPES
From myrecipes.com
SKILLET-BRAISED GROUPER WITH TOMATOES, ONIONS, AND CAPERS
From saladandsides.com
You'll also love