BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON
Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
- Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
- Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.
BRAISED CHICKEN WITH DATES AND MOROCCAN SPICES
Provided by Joanne Weir
Categories Chicken Braise Quick & Easy Low Cal Dinner Date Almond Healthy Bon Appétit Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken. Pour off all but 2 tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot; sauté until golden, about 6 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute. Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes. Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
- Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice. Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, and serve.
BRAISE-ROASTED CHICKEN WITH LEMON AND CARROTS
A spatchcock chicken sits atop a simple broth with carrots, onion, and lemon, creating a delicious gravy while roasting.
Provided by hello angie
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h25m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Pat chicken dry with paper towels. Cut backbone from chicken using kitchen shears and save backbone for another use. Flip chicken, breast-side up, and forcefully press chicken down to flatten; season generously with salt.
- Heat olive oil in a large oven-safe cast iron skillet over medium-high heat; pan-fry chicken, skin-side down, until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.
- Cook and stir onion in oil in the same skillet until softened, 2 to 3 minutes. Add beer, scraping up any browned bits from the bottom of the skillet. Continue cooking until most of the beer is reduced, 2 to 4 minutes more. Stir chicken broth, carrots, lemon, rosemary, and thyme into beer mixture. Arrange chicken, skin-side up, over vegetables.
- Roast in the preheated oven until chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter and let rest, uncovered.
- Bring remaining broth and juices in the skillet to a boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt.
- Slice chicken and serve with sauce.
Nutrition Facts : Calories 736.3 calories, Carbohydrate 13.6 g, Cholesterol 275 mg, Fat 42.5 g, Fiber 4 g, Protein 70.1 g, SaturatedFat 10.7 g, Sodium 584.3 mg, Sugar 5 g
BRAISED CHICKEN WITH DATES
The dates give the chicken a honey-like flavor. Pair this with couscous.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. Cook chicken, skin side down, until browned and crisp, about 6 minutes. Flip chicken and cook until browned, about 6 minutes. Transfer chicken to a plate.
- Add onions to pot and cook, stirring occasionally, until softened, about 5 minutes. Add ginger, paprika, and coriander; cook, stirring, 2 minutes. Arrange chicken evenly over onion mixture, add 2 1/2 cups water, and bring to a boil. Reduce to a rapid simmer, cover, and cook until chicken is cooked through, 40 to 45 minutes.
- Transfer chicken to a serving dish and increase heat to high. Boil cooking liquid until reduced by half, 12 to 15 minutes. Stir in dates and cilantro; season with salt and pepper. Pour sauce over chicken and serve with lemon halves.
Nutrition Facts : Calories 508 g, Fat 24 g, Fiber 3 g, Protein 42 g
CHICKEN BRAISED WITH POTATOES AND PINE NUTS
Margot Henderson is the chef at Rochelle Canteen in Shoreditch, where London's cool kids wait hours to score a garden table for lunch. Her food is mainly English classics, but this one-pot meal - more home cooking than hipster - has hints of Spanish and Portuguese flavor. Except for the sherry vinegar, the seasonings here (bay leaves, cloves, saffron) can be adjusted for your taste and the contents of your spice drawer.
Provided by Julia Moskin
Categories dinner, one pot, poultry, vegetables, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven large enough to hold the chicken in one layer, heat the olive oil over high until shimmering. Season chicken pieces on the skin side with salt and pepper, then lay them in the pan, skin-side down. Adjust the heat so they sizzle but do not pop or scorch. Cook until skin is deeply browned and comes away easily from the pan, about 10 minutes. Remove and set aside.
- Add onions, celery and garlic to the fat in the pot, season with salt and cook, stirring until softened, about 5 minutes, scraping up the browned bits at the bottom of the pan. Deglaze with the wine and vinegar. Stir in 1/2 cup water, pine nuts, bay leaves, cloves and saffron (if using). Return the chicken pieces to the pan, and nestle them into the liquid, skin-side up.
- Cover tightly and let cook undisturbed over the lowest possible heat until cooked through, about 45 minutes.
- Add the potatoes, then add more water until the liquid barely covers the potatoes. If in doubt, use less; you can always add more. Cover again and cook another 20 minutes.
- When ready to serve, gently reheat. Taste the cooking liquid and season with salt, pepper and a drop more vinegar if needed. Stir in the kale and simmer, uncovered, until completely cooked through, about 5 minutes. Stir in butter and parsley and serve, sprinkling each serving with more parsley.
PINE NUT AND DATE CROSTINI
Provided by Stuart O'Keeffe
Categories appetizer
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Spread the pine nuts on a rimmed baking sheet and bake until golden brown, about 8 minutes. Let cool slightly.
- Chop the dates and transfer them to a small skillet. Chop the toasted pine nuts and add them to the skillet along with the wine and honey. Stir to combine and cook over medium heat until the liquid is syrupy, 4 to 5 minutes.
- Meanwhile, put the baguette slices on the rimmed baking sheet and a drizzle each slice with olive oil. Bake until toasted, 6 to 8 minutes (watch closely, as ovens vary).
- Top each toast with 1 tablespoon of the date mixture. Arrange the crostini on a platter and serve.
CHICKEN WITH CINNAMON AND DATES
This chicken dish was adapted from Kim Sunée, the Korean-born author of "Trail of Crumbs: Hunger, Love and the Search for Home" (Grand Central, 2008).
Provided by The New York Times
Categories poultry, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees. Place a large Dutch oven (or skillet, if planning to bake in a tagine) over medium-high heat, and add 1 tablespoon olive oil. Add sausage and chicken, and sprinkle with half the salt and pepper. Brown about 5 minutes. Turn, sprinkle with remaining salt and pepper, and brown again about 5 minutes. Transfer to a plate or the bottom of a tagine.
- Add 1 or 2 teaspoons olive oil to Dutch oven or skillet, as needed, and add onions. Sauté until onions are softened, about 5 minutes. Add wine, and stir, scraping bottom of pan. Add garlic, ginger, cinnamon, cumin and paprika, and stir until garlic and ginger are softened and fragrant, about 3 minutes. Stir in chicken broth, orange juice, raisins and carrots. Return chicken and sausage to pot, or pour onion-carrot mixture over the chicken and sausage in tagine. Add dates and orange wedges, and stir to mix.
- Cover, and bake until chicken and carrots are fork-tender, about 1 1/2 hours. Taste, and adjust seasonings as needed. Garnish with cilantro and pine nuts. If desired, serve with hot buttered couscous and harissa paste, or chutney.
BRAISED LEMON CHICKEN
Make and share this Braised Lemon Chicken recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken and pat dry.
- Trim and discard pockets of fat.
- In a bowl, mix vinegar and oil, and season to taste.
- Add thighs and turn to coat.
- Cover and chill 1 hour.
- After 1 hour chilling time, preheat oven to 350F while continuing with recipe.
- Set a 5 to 6 quart ovenproof pan with lid over medium-high heat.
- Lift chicken thighs from marinade (reserve marinade) and arrange in a single layer in pan.
- Turn as necessary to brown on both sides, 4 to 6 minutes total.
- Transfer chicken to a rimmed plate and lower heat under pan.
- Add shallots and garlic to pan and stir frequently until shallots are limp, about 5 minutes.
- Return chicken to pan and add marinade, lemons, vermouth, and herbes de Provence.
- Cover pan.
- Transfer to preheated oven and bake until chicken is very tender when pierced, 30 to 45 minutes.
- Add salt and pepper to taste.
- Spoon into bowls to serve.
Nutrition Facts : Calories 402, Fat 25, SaturatedFat 6.5, Cholesterol 118.4, Sodium 121.4, Carbohydrate 17, Fiber 0.8, Sugar 5.5, Protein 26.2
LEMON CHICKEN WITH GINGER AND PINE NUTS
Make and share this Lemon Chicken With Ginger and Pine Nuts recipe from Food.com.
Provided by Trixie 2008
Categories Lactose Free
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine first 4 ingredients in small food processor add 1/4 teaspoons salt. Process until it is a paste.
- Sprinkle remaining salt over chicken evenly.
- Heat oil in a large non-stick skillet over medium heat. Add chicken cook 3 minutes on each side (or until brownwed).
- Remove chicken from pan and keep warm. Add onion, prosciutto and red pepper to the pan; saute for 2 minutes or until onion is tender.
- Stir in broth and remaining ingredients; bring to a boit. Cover, reduce heat, simmer for 20 minutes.
- Return chicken to pan, stir in pine nut mixture. Cook 10 minutes or until chicken is done. Discard bay leaf.
Nutrition Facts : Calories 278.5, Fat 8.7, SaturatedFat 1.4, Cholesterol 98.7, Sodium 373.9, Carbohydrate 5.6, Fiber 0.8, Sugar 2.1, Protein 40.4
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