Slow Simmered Chicken Recipes

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Sprinkle chicken with salt and pepper; brown chicken on both sides in batches, adding oil as needed. Transfer chicken to a 5- or 6-qt. slow cooker., Add wine to the skillet, stirring to loosen browned bits; pour into slow cooker. Stir mushrooms, red pepper, onion, and tomatoes, raisins and capers into slow cooker., Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Sprinkle with basil before serving. Serve with couscous.

Steps:

• Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
• Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
• Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
• Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
• Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
• Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.

Steps:

• Season chicken breasts all over with salt and black pepper.
• Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Pour salsa and chicken broth over chicken, bring mixture to a boil, reduce heat to medium-low, and simmer for 15 minutes. Turn chicken over, stir salsa mixture, and continue to simmer until chicken is tender and sauce is slightly thickened, about 15 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Steps:

• In a large pot, bring chicken broth liquid to a boil. Add chicken, plus 1 tsp of salt & onion, celery, bay leaf & parsley into the pot. Reduce heat to a simmer & cook the chicken uncovered for 2 hours. The chicken liquid will reduce by about 1/3rd. (I used my crock pot and it worked very well).
• When the chicken has cooked, remove it from the pot & set aside to cool. Strain the stock to remove the veggies & floating scum, what you have left is the stock & chicken. I saved the celery and carrots and put them back into the broth. Discard all else.
• Pour 1 1/2 quarts (6 cups) of the stock in a smaller pot (save the balance for another use & it can be frozen). Add pepper, the remaining salt, & the lemon juice. Reheat the stock over medium heat while preparing the dumplins.
• Combine flour and ingredients in a medium bowl. Stir well till smooth, then let dough rest for about 10 minutes. Roll out dough on a floured surface to approximately 1/2 inch thick. Dough is very wet and sticky. Add extra flour as needed to roll it out.
• Cut dough into 1/2 inch squares & drop each into the simmering chicken stock. As the pot gets crowded, move dumplins out of the way with a wooden spoon as you carefully drop the rest of the dumplins into the simmering broth. Use all the squares. The dumplins will swell at first & then slowly shrink in size as they partially dissolve to thicken the stock to a white gravy. Simmer for 20-30 minutes till thick. STIR OFTEN.
• While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones & remove the skin. Cut the meat into bite size pieces & drop it into the pot. Discard the skin & bones. Continue to simmer for another 5 to 10 minutes, do not stir vigorously or the chicken will shred & fall apart. We want to strive for big Chunks at the completion of our recipe.
• When the thickened soup has reached the desired consistency, serve hot.

Steps:

• Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.
• Process red onions and garlic in a food processor until minced.
• Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn't burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.
• Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.
• Let cool a bit before serving.

Steps:

• Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.

Steps:

• Rinse the chicken and remove"the goodies" from the inside, pat dry with papertowels.
• Heat the oil in a large dutch oven or soup pan.
• Brown the chicken on all sides.
• Mix soy sauce, brown sugar, 1/2 c water, catsup, sherry, red pepper, garlic and green onion together.
• Pour mixture over chicken.
• Cover and simmer 45 minutes.
• Remove the chicken to a serving platter.
• Dissolve the 2 T of cornstarch in 1 T of water.
• Add to the sauce in the pan, over low heat, to thicken.
• Pour sauce over chicken.
• We serve this with rice and pour the sauce over the rice as well.