BRAISED DUCK WITH GREEN OLIVES AND KUMQUATS
Provided by Amanda Hesser
Categories dinner, main course
Time 2h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Season the duck with salt and pepper. Lightly coat the base of a large braising pan with olive oil. Lay the duck skin side down in the pan, place over medium-low heat and cook for 30 minutes. Strain off the fat and continue to cook over medium heat until the skin is dark and crisp, another 30 minutes. Transfer the duck to a plate.
- Drain all but 1 tablespoon of fat from the pan; add the onion and garlic. Sauté until the onion wilts. Add the wine and reduce over high heat until syrupy; add the bay leaves. Return the duck to the pan, skin side up, then pour in enough broth to cover it by two-thirds. Tuck the kumquats and olives into the broth, cover and simmer until tender, 30 to 40 minutes.
- Let the duck cool in the broth, then remove the duck, kumquats, olives, onions and bay leaves and set aside. Skim the fat from the broth, then reheat the broth, reducing by half. Season to taste with salt and pepper. Return the duck and its accompaniments to the pan to warm through. Place a piece of duck on a plate, topped with olives, kumquats, onions and sauce.
BRAISED CHICKEN THIGHS WITH GREENS AND OLIVES
In this quick and comforting one-pot, stove-top meal, chicken thighs are browned, then simmered with sturdy greens. When they're in season, pleasantly bitter dandelion greens are lovely here. But any structured greens with a tendency to wilt when cooked, like escarole, kale and even Swiss chard, will work here, so feel free to use whatever you have on hand. Olives and raisins, tossed in at the very end, add some salty and sweet notes. Round out the meal with a loaf of crusty bread - it's perfect to sop up this brothy braise.
Provided by Colu Henry
Categories dinner, weekday, weeknight, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season chicken thighs well with salt and pepper. In a large heavy-bottomed skillet, heat oil over medium-high heat. Add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.
- Pour off all but 2 tablespoons of fat from the pan and return to medium-low heat. Add red onion, and cook until it begins to soften, about 1 to 2 minutes. Add garlic and red-pepper flakes, if using, and cook for 30 seconds more.
- Add chopped greens to the pan and stir, tossing to coat in the residual chicken fat. It may seem like a lot of greens, but they will cook down. Add the chicken thighs and any juices that have accumulated back to the pan and lay them on top of the greens. Pour in enough of the chicken stock to come up to the chicken about halfway. Bring the chicken to a gentle simmer. Partly cover and allow the chicken to finish cooking through, about 20 minutes more.
- Stir in olives and raisins and cook uncovered until they are warmed through, and the raisins are nicely plumped, about 1 minute more. Garnish with parsley, if using, and serve. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 26 grams, Carbohydrate 12 grams, Fat 38 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams
BRAISED CHICKEN WITH OLIVES, CARROTS, AND CHICKPEAS
Crisp green Cerignola olives from southern Italy impart earthy flavor to this stewlike chicken dish. Serve over couscous or mashed potatoes, or with a crusty baguette to soak up the flavorful broth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In a large ovenproof skillet or Dutch oven, heat olive oil over medium heat. Place chicken pieces in skillet, being careful not to overcrowd the pan. Saute until chicken is nicely crisped and browned on both sides, about 5 minutes per side. Transfer chicken to a large plate, and set aside.
- Reduce heat to medium-low; to the same skillet, add onion, carrots, garlic, and ginger. Saute, stirring frequently, until onion is soft and translucent, about 5 minutes. Add chicken broth, the water, and wine; bring to a boil, and deglaze pan by scraping up any browned bits from the bottom with a wooden spoon. Return chicken to skillet, and add thyme. Bring liquid back to a boil; cover, and transfer to the oven. Braise 45 minutes.
- Remove skillet from oven, and stir in raisins, olives, and chickpeas. Return to oven; continue braising, uncovered, 20 minutes more. Remove from oven, and discard thyme. Serve hot.
Nutrition Facts : Calories 406 g, Cholesterol 139 g, Fat 14 g, Fiber 5 g, Protein 36 g, Sodium 868 g
BRAISED CHICKEN WITH CUMQUATS AND GREEN OLIVES
A Jeremy Vincent recipe. The cumquats give this dish a type of sweet and sour taste. I think this could even be made in a slow cooker. When picking the cumquats, use firm cumquats that are bright orange in colour; avoid those with a greenish tint. Serve over couscous or rice
Provided by Tisme
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and pat dry the chicken drumsticks. Season them with salt and pepper.
- Heat the olive oil in a large saucepan over a medium temperature. Add the chicken to the saucepan and cook, turning occasionally, for about 15 minutes, or until skin is evenly browned. Remove chicken and transfer the chicken to a plate.
- Add the onion and garlic to the saucepan and saute over medium heat until transparent. Add the wine and bay leaves and reduce over high heat until syrupy.
- Return the chicken to the saucepan, add enough chicken stock to cover two-thirds of the chicken.
- Tuck the cumquats and olives into the stock, reduce the heat to medium-low, and simmer, covered, until the sauce is thickened and the chicken is cooked through and tender, about 40 minutes.
- Test for seasoning and adjust if needed.
- Serve over couscous or rice.
Nutrition Facts : Calories 472, Fat 26.8, SaturatedFat 5.7, Cholesterol 123.7, Sodium 906.1, Carbohydrate 12.8, Fiber 1.6, Sugar 4.8, Protein 33.5
CHICKEN AND OLIVES
The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
- Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
- Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
- Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
- Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
- Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g
ORANGE BRAISED CHICKEN THIGHS WITH GREEN OLIVES
Categories Chicken Citrus Olive Poultry Braise Quick & Easy Wheat/Gluten-Free Winter Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- Rinse chicken and pat dry. Season chicken with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown chicken, transferring as browned to a plate.
- Pour off all but about 1 tablespoon fat from pan. Reduce heat to moderate and in skillet cook garlic, stirring, until it begins to turn golden. Add onion and cook, stirring, until pale golden. Stir in cumin, citrus juices, and salt and pepper to taste and add chicken and olives. Simmer chicken, covered, 25 minutes, or until tender.
BRAISED CHICKEN WITH APRICOTS, GREEN OLIVES, AND HERBED COUSCOUS
Steps:
- Preheat the oven to 375°F.
- Spread the flour in a large shallow plate. Season the chicken liberally with salt and pepper. Dredge the chicken lightly in the flour to coat all sides, tapping off the excess. Put a Dutch oven or large ovenproof pot over high heat and coat with the oil. When the oil is shimmering, add 5 pieces of chicken and brown them for 4 to 6 minutes on each side, without moving them around too much so you get a good sear. Transfer the chicken to a platter and repeat with the remaining thighs.
- To the drippings in the pot, add the carrots, onion, and celery. Cook, stirring, for about 5 minutes, or until the vegetables soften and begin to get some color. Add 2 teaspoons salt, 1 teaspoon pepper, the cinnamon, apricots, olives, and stock. Nestle the chicken in the pot so the thighs are covered with apricots, olives, and stock. Pour any drippings collected from the platter into the pot. Bring the stew to a boil, then cover and transfer to the oven. Bake for 1 hour, or until your kitchen smells amazing.
- Combine the orange juice, 1/2 cup water, and 1 tablespoon salt in a small pot over high heat and bring to a boil. Remove from the heat, stir in the couscous, and quickly cover to keep in the heat. Let stand for 10 minutes, until the couscous is soft.
- Combine the scallions, cilantro, and mint in a small bowl.
- Remove the chicken from the oven and gently stir in the butter until completely melted.
- To serve, put the couscous in a serving bowl and fluff with a fork. Fold in half of the scallion mixture. Sprinkle the remaining scallion mixture over the braised chicken, and serve it right out of the pot.
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