Best Braised Chicken Recipes

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EMERIL'S BRAISED CHICKEN THIGHS



Emeril's Braised Chicken Thighs image

"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast".

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h10m

Number Of Ingredients 13

6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
1 tablespoon Emeril's Original Essence or Creole Seasoning
1 teaspoon salt
1/2 cup plus 1 tablespoon all-purpose flour
2 teaspoons olive oil
3 tablespoons unsalted butter
2 cups thinly sliced yellow onions
1 tablespoon minced garlic
6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
1/4 teaspoon freshly ground black pepper
3 cups chicken stock or canned, low-sodium chicken broth
1/4 cup chopped fresh parsley
Steamed white rice, for serving

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.

MELT-IN-YOUR-MOUTH BRAISED AND BARBECUED CHICKEN



Melt-in-Your-Mouth Braised and Barbecued Chicken image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
8 bone-in chicken thighs, skinned (about 2 pounds)
1/2 cup orange juice
1/2 cup pineapple juice
1 tablespoon cornstarch
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
2 tablespoons minced fresh ginger
3 tablespoons cider vinegar
3 tablespoons ketchup
1/2 teaspoon dried crushed red pepper
2 garlic cloves, minced
2 regular-size bags quick-cooking rice, uncooked
1/4 cup chopped green onion, green tops only

Steps:

  • Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once.
  • Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.
  • Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.
  • Prepare rice according to package directions. Keep warm.
  • Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
  • Spoon rice onto a serving platter; top with chicken and sauce. Sprinkle with green onions.

BRAISED CHICKEN



Braised Chicken image

Braising is a low and slow cooking method that produces tender chicken with flavorful chicken broth.

Provided by Danilo Alfaro

Categories     Entree     Dinner

Time 1h40m

Number Of Ingredients 12

1 (4- to 5- pound) whole chicken, cut up, including the backbone
Kosher salt, to taste
Freshly ground black pepper, to taste
3 to 4 slices of bacon , about 1/4 pound, diced
1/2 cup onion, chopped
1/2 cup leek, white and light green parts, chopped
4 to 5 garlic cloves, peeled
1 cup white wine
1 tablespoon tomato paste
2 cups chicken stock, or water
2 to 3 sprigs fresh rosemary
1 bay leaf

Steps:

  • Gather the ingredients and heat the oven to 300 F.
  • Dry the chicken well with paper towels and season generously with salt and pepper.
  • Heat a Dutch oven over medium-high heat. Cook the bacon until it's crispy and the fat has rendered out. Remove and set aside.
  • Add 1 breast (skin-side down), 1 thigh (skin-side down), 1 drumstick, and 1 wing. Brown the chicken for 4 to 5 minutes, then remove to a platter and repeat with the other 4 pieces. Finally, brown the backbone, skin-side down, and remove.
  • Add the onion, leek , and garlic and sauté until the onion is translucent, about 3 to 4 minutes. Add the wine and boil, scraping any roasted bits from the bottom of the pan. Stir in the tomato paste.
  • Return the chicken and bacon to the pot. Add the chicken stock or water. Season with salt (if needed). Add the rosemary and bay leaf and bring to a boil.
  • Cover with a tight-fitting lid and transfer to the oven. Cook for one hour, or until an instant-read thermometer registers at least 165 F . Remove the lid and let the chicken cool in the pot for 15 minutes before serving.

Nutrition Facts : Calories 1018 kcal, Carbohydrate 8 g, Cholesterol 343 mg, Fiber 1 g, Protein 108 g, SaturatedFat 16 g, Sodium 611 mg, Sugar 3 g, Fat 55 g, ServingSize 6 Servings, UnsaturatedFat 0 g

BRAISED BALSAMIC CHICKEN



Braised Balsamic Chicken image

This chicken is good with either rice or pasta. Green beans make a nice side dish.

Provided by MOONANDBACK

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 35m

Yield 6

Number Of Ingredients 11

6 skinless, boneless chicken breast halves
1 teaspoon garlic salt
ground black pepper to taste
2 tablespoons olive oil
1 onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
½ cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
½ teaspoon dried thyme

Steps:

  • Season both sides of chicken breasts with garlic salt and pepper.
  • Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
  • Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 195.7 calories, Carbohydrate 7.6 g, Cholesterol 60.8 mg, Fat 7 g, Fiber 1.2 g, Protein 23.8 g, SaturatedFat 1.3 g, Sodium 510.9 mg, Sugar 5.4 g

CAL PETERNELL'S BRAISED CHICKEN LEGS



Cal Peternell's Braised Chicken Legs image

Here is a pleasant, delicious family meal adapted from the California chef Cal Peternell's excellent home-cooking manifesto, "Twelve Recipes," published in 2014 by HarperCollins. There are two steps to the process, which as Mr. Peternell points out can lead to endless improvisation. First, season the chicken and brown it well in a pan. Salt, pepper and flour are what's called for in this basic recipe, but adding some paprika would be a delicious option, or some cumin, coriander, paprika and a dash of cinnamon and caraway for a scent of Morocco. Then, braise it in liquid - white wine for the classic, red wine for a coq-au-vin feel, or with beer, chicken stock or plain water. Mr. Peternell does his braising in the oven, but you could easily do it on the stovetop as well, simmering the chicken slowly beneath a lid. Pair with rice or boiled potatoes, with couscous, with big hunks of garlic bread.

Provided by Sam Sifton

Categories     dinner, lunch, roasts, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

6 chicken legs, thigh and drumstick together
Kosher salt and black pepper to taste
All-purpose flour, for dredging
4 to 5 tablespoons neutral oil, or unsalted butter
3/4 cup white or red wine, beer, chicken stock or water
1 large yellow onion, peeled and diced
1 large carrot, peeled and diced
2 celery stalks, diced
2 cloves garlic, peeled and diced
3 sprigs of thyme, rosemary or sage, leaves removed and roughly chopped
1 bay leaf
3 cups chicken stock, or water
2 tablespoons roughly chopped parsley leaves

Steps:

  • Season chicken legs with salt and pepper and let them sit for a while, 15 minutes to an hour, or overnight in the refrigerator.
  • Heat oven to 450 degrees. Put a cup or two of flour in a large bowl, add half the chicken and tumble the legs around to coat.
  • Set a large oven-safe skillet over medium-high heat. Swirl in 2 tablespoons oil or butter and allow to melt and foam. Shake excess flour off the chicken legs and slide them into the hot pan in one layer; adjust the heat so the legs are sizzling nicely. When the legs begin to brown, after about 5 minutes, turn them over to brown the other side, an additional 4 to 5 minutes. Remove the chicken to a platter and repeat with remaining legs, adding more oil or butter if the pan seems dry.
  • Pour off the grease in the pan and add the wine or other liquid to the skillet, scraping at the sticky bits. Let simmer over medium heat until pan is completely deglazed. Pour that liquid into a small bowl and set aside.
  • Add remaining oil or butter to the pan and allow it to heat. Add onion, carrot, celery and a pinch of salt and cook, stirring occasionally, until the vegetables have softened nicely, approximately 10 minutes. Add garlic, thyme and bay leaf and cook for a minute or so, then return all the chicken to the pan, skin side up, along with the reserved glazing liquid and between 1 and 3 cups stock or water, enough to come up the sides of the chicken but not to get them swimming. Bring to a simmer and then put the skillet in the oven.
  • After 5 minutes or so, reduce the oven heat to 325 degrees and cook until chicken is very tender, 30 to 40 minutes. (Test for doneness by inserting a slender-bladed knife into the meat. It should pull out easily.) Remove the skillet from the oven, lift the legs from the skillet and put them aside again. Pour the liquid contents of the skillet into a small bowl and allow it to sit for 5 minutes or so, letting the fat rise to the surface. Use a small ladle to skim off and discard the fat, then return liquid to the pan, along with the chicken. Bring back to a simmer on the stovetop, then return to the oven for 5 minutes or so before serving, sprinkled with the chopped parsley, or save to reheat later.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 18 grams, Carbohydrate 14 grams, Fat 33 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 1078 milligrams, Sugar 4 grams, TransFat 0 grams

CREAMY BRAISED CHICKEN



Creamy Braised Chicken image

A smooth, delicate cream sauce gives a special taste to these tender chicken breasts accompanied by pearl onions and sauteed mushrooms. This dish is so rich-tasting, you'll want to serve it to company. -Margaret Haugh Heilman, Houston, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1/2 pound pearl onions
1 cup thinly sliced onion
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
1 tablespoon plus 2 teaspoons butter, divided
6 boneless skinless chicken breast halves (4 ounces each)
1 cup chardonnay or other dry white wine or reduced-sodium chicken broth
1-1/3 cups reduced-sodium chicken broth
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dried thyme
1/8 teaspoon white pepper
1 bay leaf
3 tablespoons all-purpose flour
1/2 cup fat-free evaporated milk
1/2 pound fresh mushrooms, quartered

Steps:

  • In a Dutch oven or large kettle, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. In the same pan, saute sliced onion, carrot and celery in 1 tablespoon butter until tender. Remove vegetables; set aside., Add chicken to pan; brown on both sides. Remove and keep warm. Add wine; simmer until reduced to 1/2 cup. Stir in broth and seasonings. Return chicken to pan; cover and simmer for 5 minutes or until juices run clear. Remove chicken to a serving platter; keep warm. , Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to pan. Remove from the heat; cover and set aside., In a nonstick skillet, saute pearl onions in remaining butter until tender. Remove and set aside. In the same pan, saute mushrooms until tender. Add the onions and mushrooms to serving platter. Discard bay leaf from sauce; spoon over chicken and vegetables.

Nutrition Facts : Calories 254 calories, Fat 6g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 647mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges

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

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.

COUNTRY BRAISED CHICKEN



Country Braised Chicken image

This dish goes back to my very first day of cooking school years ago. I have been in love with it ever since. It's all about crisping the chicken skin, and then braising it in an aromatic liquid, combining the best of roasting and slow cooking.

Provided by Michael Anthony

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
4 whole chicken legs (thigh and drumstick), bone-in, skin-on
2 carrots
1 rib celery
1 white onion
2 cloves garlic, lightly smashed
2 tablespoons tomato paste
1/2 cup cognac
3/4 cup white wine
3 sprigs flat-leaf parsley, including stems, plus more for garnish
2 bay leaves
2 sprigs thyme
1 sprig rosemary
1 quart chicken broth
kosher salt
Freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F. Put the olive oil in a large, heavy-bottomed braising pan over medium-high heat. Generously season both sides of chicken legs with salt and pepper. When the oil is slightly smoking, add chicken legs and brown, about 5 minutes per side.
  • While chicken is browning, peel and chop the carrots; dice the celery and onion. (All the pieces should be about the same size.) Make sure the chicken is browning evenly on both sides.When the chicken is nicely browned, remove from the pan and set aside. Add vegetables to the pan, stir to combine, and reduce heat to medium. Next, peel and lightly smash the garlic; add to pan. Sweat the vegetables for 5 minutes, being careful not to brown. Season lightly with salt and pepper.
  • Add tomato paste, raise the temperature to medium-high, and stir to incorporate; the tomato paste will begin to stick to the bottom of the pan as it browns. Deglaze pan with cognac in two additions (being careful for flare-ups!). Let the alcohol cook off until the pan is almost dry, stirring the vegetables and scraping down the sides of the pan to prevent burning. Add white wine and allow it to reduce. Add parsley, bay leaves, thyme, and rosemary to the pan; then spread the chicken pieces on top in an even layer. Pour in just enough chicken broth to cover the meat halfway without submerging. Bring to a simmer, then cover the pan and place in the preheated oven for 35-40 minutes.
  • Remove from oven and place chicken legs on a rimmed serving platter. Strain cooking liquid into a small saucepan, reserving vegetables. Over medium to high heat, reduce liquid at a simmer until it is thick enough to thinly coat a spoon. Taste, and adjust seasoning as needed. To plate: Place chicken on a plate and add some reserved vegetables. Pour reduced sauce generously over each serving. Garnish with torn parsley leaves and serve.

SIMPLE BRAISED CHICKEN



Simple Braised Chicken image

This is one of the first recipes I made as a young bride. 20 years later I still serve this from time to time. It is simple and quick to prepare - which is a plus on busy nights. We enjoy it with white or fried rice and a steamed vegetable. (ZWT3 - USA West asian cooks have influenced the cuisine).

Provided by Acerast

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

8 chicken thighs
2 garlic cloves, minced
2 tablespoons vegetable oil
8 ounces mushrooms
2 tablespoons sherry wine
2 tablespoons soy sauce

Steps:

  • In a skillet, brown chicken and garlic lightly in the oil.
  • Add mushrooms, cover and cook 5 minutes.
  • Add sherry, cook uncovered until liquid is almost entirely absorbed.
  • Add soy sauce, cover and cook gently 20 minutes or until chicken is tender.

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2019-01-06 Taste and adjust the seasonings. Stir in the red wine vinegar. Add the chicken back, nestling the pieces inside the vegetable mix. Cover the braiser and transfer to an oven preheated to 350 F. Braise for 2 1/2 to 3 hours. Remove the chicken from the oven and serve hot with jasmine rice or any other side dish of choice.
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FRENCH ONION SOUPY BRAISED CHICKEN RECIPE | GOOD FOOD
2022-05-10 Scrape the onions into a bowl and set aside while you prepare the chicken. 2. Preheat the oven to 170C fan-forced (190C conventional). 3. Return the frypan to the heat. Add the chicken thighs and cook until crisp and golden, …
From goodfood.com.au


HOW TO BRAISE CHICKEN WITH VINEGAR | MYRECIPES
2022-02-24 How much vinegar to use when braising chicken. My best ratio for a braising liquid with great subtle vinegar flavor, but without too much acrid bite, is 3:3:1. Three parts stock or water, three parts wine or other liquid like juice or beer, and one part vinegar. So, if your recipe calls for a cup each of stock and wine? Add in 1/3 cup of vinegar.
From myrecipes.com


SHORTCUT BRAISED CHICKEN | BETTER HOMES & GARDENS
Directions. Preheat oven to 400°F. Prepare sauce in a 4- to 6-qt. Dutch oven as directed below. Cut chicken into quarters or eight pieces, discarding neck and back. Nestle chicken into sauce, skin sides up. Transfer pot to oven and bake, uncovered, 15 to 20 minutes or until chicken is heated through (165°F).
From bhg.com


BRAISED CHICKEN WITH CARROTS AND POTATOES - DINNER AT THE ZOO
2019-05-19 Instructions. Preheat the oven to 350 degrees F. Season the chicken generously with salt and pepper. In a heavy large frying pan over medium-high heat, warm the oil. Add the chicken and cook until brown, about 4-6 minutes on each side. Transfer the chicken to a plate. Add the onion to the frying pan and stir.
From dinneratthezoo.com


RED WINE BRAISED CHICKEN WITH MUSHROOMS RECIPE - DINNER, THEN …
2020-10-29 Add in the mushrooms and onions and sear well until browned, about 6-8 minutes. Season with remaining salt and pepper, add in garlic and stir. Add in the chicken broth, stir and cook until reduced by half, about 10 minutes. Add in the red wine, nestle the chicken back into the pot and cook for 20-25 minutes until sauce is reduced by 75%.
From dinnerthendessert.com


CHINESE-STYLE TENDER BRAISED CHICKEN WITH POTATOES {NEW
2020-04-23 Heat up 1/2 cup of oil in a wok or skillet over medium heat. Once the oil is very hot, deep fry the potato chunks until they turn light brown. Turn over the potatoes as needed to brown all sides evenly. When done, remove with a slotted …
From foodelicacy.com


MILK BRAISED WHOLE CHICKEN WITH MUSTARD AND HERBS
2020-10-06 Preheat oven to 400F. Heat oil over medium-high heat, in an ovenproof skillet on the stove-top. Meanwhile, season chicken with salt and freshly ground pepper. Make the milk braising mixture by combining all the ingredients in a large measuring cup and whisking together well. Prepare the onion and garlic.
From seasonsandsuppers.ca


BEST BRAISED CHICKEN THIGHS WITH 40 CLOVES OF GARLIC RECIPES
2016-04-05 Step 1. Preheat the oven to 400ºF. Step 2. Simmer the garlic in a saucepan of water until tender, about 10 minutes (this will soften the flavor). Drain and let cool, then pop the jackets off the cloves and reserve. Step 3. Sprinkle the chicken with salt and pepper. Heat the EVOO in a large ovenproof skillet.
From foodnetwork.ca


BEST BRAISED CHICKEN THIGH RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Best Braised Chicken Thigh Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Clean Desserts Healthy Mediterranean Desserts Weight Watchers Healthy Snack List ...
From recipeshappy.com


BEST BRAISED CHICKEN THIGHS RECIPE - HOW TO MAKE BRAISED
Add chicken to pan skin-side down and cook until deeply golden, 6 minutes. Transfer to a plate. Transfer to a plate. Add ginger, garlic, and shallots to pan and cook, stirring, for 1 minute.
From delish.com


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