30 Minute Braised Chicken Recipes

30-MINUTE BRAISED CHICKEN

30-minute braised chicken image

A quick and delicious variation of the classic Spanish dish of roast chicken with apples and prunes

Provided by John Torode

Time 40m

Number Of Ingredients 8

Ingredients

1 large onion , sliced
1 tbsp olive oil
1 garlic clove , crushed
8 boneless skinless chicken thighs
2 Cox's apples or russet apples, cored and cut into chunks
100g ready-to-eat dried prune
150ml/¼ pint white wine
handful chopped parsley

Steps:

Place a heavy pan over a high heat and drop in the onion with the oil. Stir well and cook for 2 mins, then add garlic.
Add the chicken and cook for a few mins, turning each piece until they all have a little colour. Add the chopped apples and the prunes, stir well, pour in the wine and bring to the boil.
Simmer covered for 20 mins until the chicken is tender. Sprinkle with parsley and serve with some mashed potato.

Nutrition Facts : Calories 310 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium

GARLIC-BRAISED CHICKEN

Garlic-Braised Chicken image

"It's the only place where you can find a giant vat of peeled garlic, because it's the only place that truly understands how much garlic you'll need for the kind of food your people eat," Michelle Zauner writes about the supermarket H Mart in her memoir, "Crying in H Mart." Thankfully, many other grocery stores now sell containers of peeled garlic cloves. If you don't already buy those, then this recipe is a great reason to start. Chicken thighs, white pepper, chardonnay and 20 garlic cloves are all you need for this zinger of a one-pot meal, which braises in an hour. In that time, chicken fat, wine and water turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don't skip it.

Provided by Eric Kim

Categories dinner, easy, weeknight, poultry, main course

Time 1h15m

Yield 2 to 4 servings

Number Of Ingredients 7

Ingredients

Olive oil
2 pounds bone-in, skin-on chicken thighs (about 4)
Salt
20 peeled garlic cloves
3/4 teaspoon ground white pepper
1 cup dry chardonnay
Steamed white rice, for serving

Steps:

Heat oven to 350 degrees.
In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.

BRAISED CHICKEN WITH TOMATOES, CUMIN AND FETA

Braised Chicken With Tomatoes, Cumin and Feta image

Pleasantly reminiscent of shakshuka, this one-pot dinner has a similar spiced tomato sauce, but uses crispy skinned, cumin-laced chicken thighs instead of eggs. The harissa-spiked sauce is best spooned over an herbed rice or enjoyed with crusty bread to scoop up the melty feta. Roasted vegetables like kale or broccolini would round out the meal nicely. Harissa tends to differ in heat level from brand to brand, so adjust the heat accordingly.

Provided by Yasmin Fahr

Categories dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 1/2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
Kosher salt and black pepper
2 teaspoons plus 1 tablespoon ground cumin
3 tablespoons olive oil
1 medium red onion, thinly sliced (about 2 ½ cups)
3 large garlic cloves, minced or grated
1 to 2 tablespoons harissa paste
1 (28-ounce) can crushed tomatoes
1/2 cup crumbled feta
1/4 packed cup roughly chopped cilantro or flat-leaf parsley leaves and fine stems
Crusty bread or herbed rice, for serving

Steps:

Pat the chicken dry, trim away excess fat, then season well all over with salt, pepper and 2 teaspoons cumin.
Heat the oil in a large Dutch oven or heavy 12-inch skillet over medium until shimmering. Add the chicken thighs, skin-side down. (It's OK if they are a little snug; they will shrink as they cook.) Cook without moving until the skin is crispy and easily releases from the pan, about 8 to 10 minutes. Use tongs to turn over and cook until the bottom is lightly browned, 3 to 4 minutes more, then transfer to a plate.
Add the onions to the rendered chicken fat in the skillet, season with salt and cook, stirring occasionally, until they start to soften, 4 to 5 minutes. Stir in the remaining 1 tablespoon cumin and the garlic, and cook until fragrant, about 30 seconds. Stir in the harissa and let cook for about 1 minute. Add the crushed tomatoes, and season with salt. Bring the mixture to a boil over high, then adjust the temperature to maintain an active simmer. Cook until it becomes a deeper red color, about 5 minutes more.
Add any juices that collected on the plate, stir to mix, then nestle in the chicken thighs, skin-side up, so that the skin is above the sauce. Adjust the heat to maintain a simmer, then partly cover and cook until the chicken is tender and cooked through, 15 to 18 minutes. (If you'd like crispier skin, pop the chicken under the broiler for a minute or two.)
Garnish with the feta and cilantro and serve with bread or herbed rice.

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