Braised Lemon Chicken Recipes

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BRAISED LEMON CHICKEN



Braised Lemon Chicken image

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

6 chicken thighs (bone in, skin on)
1/2 cup balsamic vinegar
1 tablespoon olive oil
1 1/4 cups chopped shallots
2 cloves garlic, peeled and minced
2 lemons, rinsed,halved lengthwise,and thinly sliced
1/4 cup vermouth or 1/4 cup dry white wine
1 teaspoon herbes de provence

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

BRAISED CHICKEN WITH PRESERVED LEMON



Braised Chicken with Preserved Lemon image

Preserved lemons pack a tart and salty punch to any dish. They are made by rubbing cut lemons with salt, pressing them tightly in a jar with aromatics, and letting them "pickle" for a couple of weeks. Look for them in the grocery store in the same aisle as pickles and condiments.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup basmati rice, rinsed
1 tablespoon extra-virgin olive oil
4 chicken thighs and 4 chicken drumsticks (about 2 pounds)
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1 red bell pepper, thinly sliced
1 small onion, thinly sliced
1 large clove garlic, minced
1/2 cup dry white wine
1 1/2 cups low-sodium chicken broth
1 jarred preserved lemon, thinly sliced and seeded
Torn fresh dill, for topping

Steps:

  • Preheat the broiler. Cook the rice as the label directs. Meanwhile, heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper. Add to the skillet, skin-side down, and cook until golden, 6 to 8 minutes. Flip and cook until just browned on the other side, about 3 more minutes.
  • Transfer the chicken to a plate and pour off the excess fat from the skillet. Return the skillet to medium-high heat and add the butter; let melt. Add the bell pepper and onion and cook until just softened, about 4 minutes. Add the garlic and 1/2 teaspoon each salt and pepper and cook 1 more minute. Add the wine, scraping up any browned bits from the bottom of the pan. Stir in the chicken broth and preserved lemon slices and bring to a simmer.
  • Return the chicken to the skillet, skin-side up. Simmer until the chicken is cooked through and the liquid is reduced by half, about 10 minutes. Place the skillet under the broiler and cook until the chicken skin is crisp, 2 to 3 minutes.
  • Fluff the rice and divide among plates. Serve with the chicken, vegetable mixture and sauce from the skillet; top with dill.

Nutrition Facts : Calories 470, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 155 milligrams, Sodium 545 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 34 grams, Sugar 3 grams

BRAISED CHICKEN WITH DATES, LEMON AND PINE NUTS



Braised Chicken with Dates, Lemon and Pine Nuts image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 9h45m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground smoked paprika
1 tablespoon fennel seeds, toasted and ground
1 chicken, cut into 8 pieces
Kosher salt and freshly cracked black pepper
1/4 cup canola oil
2 cloves garlic, sliced
1 onion, cut into 8 wedges
1 carrot, peeled and chopped
One 28-ounce can San Marzano tomatoes, crushed
1 cup white wine
1 cup dates, pitted and roughly chopped
1 cup green olives, pitted
2 lemons, cut into 8 wedges, seeds removed, charred on a grill or grill pan
1/2 cup pine nuts, toasted
2 tablespoons torn fresh mint
1 tablespoon torn fresh cilantro

Steps:

  • The day before cooking, stir together the cumin, coriander, smoked paprika and fennel in a small bowl until well combined. Season the chicken on all sides with salt and pepper, then coat the meat with the spice mixture. Refrigerate overnight to season.
  • When ready to cook, preheat the oven to 325 degrees F.
  • Heat the oil in a Dutch oven over high heat until it barely begins to smoke. Sear the chicken skin-side down until browned and crisp, 5 to 8 minutes. Remove to a plate and reserve.
  • Add the garlic, onions and carrots to the same pot and cook until the vegetables are caramelized, 8 to 10 minutes. Add the tomatoes and white wine and bring to a simmer. Return the chicken to the pot and top with the dates, olives and lemons. Bake, uncovered, until the chicken is tender, 45 minute to an hour. Sprinkle with the pine nuts, mint and cilantro and serve immediately.

BRAISED CHICKEN WITH ARTICHOKES, OLIVES, AND LEMON



Braised Chicken With Artichokes, Olives, and Lemon image

The flavors of the Mediterranean spruce up this homey, braised chicken dish served over a bed of orzo.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 11

1 whole chicken (3 1/2 pounds), cut into 8 pieces and patted dry
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
12 cloves garlic, peeled and lightly smashed
9 ounces frozen artichoke hearts, thawed and halved
6 ounces green olives, such as Castelvetrano (1 cup)
1 tablespoon chopped fresh oregano, plus leaves for serving
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 small lemon, sliced into paper-thin rounds
Cooked orzo, for serving

Steps:

  • Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then chicken, skin-side down, in a single layer. Cook, turning, until browned, 12 to 15 minutes. Transfer to a plate.
  • Reduce heat to medium. Add garlic and artichokes; cook until golden brown in places, 5 to 7 minutes. Add olives, oregano, and flour; cook, stirring constantly, 30 seconds. Stir in broth and lemon, scraping browned bits from bottom of pan. Return chicken, skinside up, and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and simmer until a thermometer inserted in thickest part of chicken (without touching bone) registers 165 degrees, 10 to 12 minutes. Remove lid; continue simmering until sauce thickens slightly. Serve over orzo, sprinkled with oregano leaves.

BRAISED CHICKEN WITH LEMON AND OLIVES



Braised Chicken With Lemon and Olives image

A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.

Provided by David Tanis

Categories     dinner, lunch, roasts, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 11

8 chicken thighs, skin-on and bone-in, about 3 1/2 pounds
Salt and pepper
1/2 teaspoon red pepper flakes
6 garlic cloves, minced
1/2 teaspoon crushed fennel seeds
1 tablespoon roughly chopped rosemary
1 tablespoon olive oil
2 Meyer lemons, cut in wedges
1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
1 cup chicken broth
3 tablespoons chopped parsley

Steps:

  • Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
  • Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
  • Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams

BRAISED LEMON-SAFFRON CHICKEN AND POTATOES



Braised Lemon-Saffron Chicken and Potatoes image

In this comforting braise, bone-in chicken and potatoes slowly cook in a lively lemon-saffron bath until the meat is fall-off-the-bone tender and the potatoes are soft and full of flavor. Most of the work in this one-pot dinner happens in the oven, so you can rest or multitask as it cooks. Serve it with rice and spoon the pan juices over top, or with toasted pita to soak up the rich, lemony broth. The whole peppercorns taste delicious and soften in both texture and flavor during the cooking process, but if they are too strong for you, leave them out or crack them before cooking. Leftovers are even better the next day, on top of a salad or tucked into a sandwich.

Provided by Yasmin Fahr

Categories     dinner, poultry, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 9

1 heaping teaspoon saffron threads
2 tablespoons hot (not boiling) water
3 pounds bone-in, skin-on chicken parts, preferably thighs and drumsticks
1/2 pound yellow or red baby potatoes
3 tablespoons plus 2 teaspoons olive oil
Kosher salt and black pepper
3/4 cup fresh lemon juice (from 4 to 6 lemons)
1/2 teaspoon whole black peppercorns (optional)
Cooked rice or toasted pita, for serving

Steps:

  • Heat the oven to 350 degrees. Using a mortar and pestle (or the bottom of a spoon and a bowl), grind the saffron threads into a powder as best you can. Add the 2 tablespoons hot water and stir to combine. Set aside.
  • Place the chicken in a 9-by-13-inch roasting pan or baking dish. Cut large potatoes into 1-inch pieces and add to the pan. Drizzle the chicken and potatoes with the oil, then season well with salt and pepper.
  • Add the lemon juice to the saffron water, mix to combine, then pour over the chicken and potatoes, stirring to coat. Arrange the chicken skin-side down. Sprinkle evenly with the whole black peppercorns, if using, then cover tightly with foil. (It's OK if everything is close together.)
  • Cook until the meat is tender and easily pulled from the bone, and the potatoes are soft, about 1 1/2 hours. During the last 15 minutes, remove the foil, flip the chicken, stir the potatoes and cook for 15 minutes more, uncovered, to reduce some of the liquid.
  • Season with black pepper and serve with rice or pita to soak up the lemony juices.

BRAISE-ROASTED CHICKEN WITH LEMON AND CARROTS



Braise-Roasted Chicken with Lemon and Carrots image

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

1 (5 pound) whole chicken
salt to taste
3 tablespoons olive oil
1 small onion, thickly sliced
1 cup light beer
1 ½ cups chicken broth, or more as needed
6 carrots, cut into long pieces
1 lemon, sliced
2 teaspoons dried rosemary
1 teaspoon dried thyme

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 POTATOES, OLIVES, AND LEMON



Braised Chicken with Potatoes, Olives, and Lemon image

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

2 1/4 pounds bone-in, skin-on chicken thighs
Coarse salt
1 tablespoon extra-virgin olive oil
1 1/4 cups chicken stock
12 ounces baby fingerling potatoes or halved small potatoes
5 garlic cloves, smashed and peeled
1/2 cup green olives, such as Cerignola, pitted if desired
1 small lemon, washed well, cut into wedges
6 thyme sprigs
1 teaspoon cornstarch

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 LEMON AND HONEY



Braised Chicken With Lemon and Honey image

Another great recipe from ABC.net's website and Chef Bill Granger. This chicken recipe will also be included in the Zaar World Tour 2005 swap, Australia.

Provided by lauralie41

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 5/8 kg whole chickens, cut into 8 pieces
1 red onion, sliced
12 whole garlic cloves, peeled
1 lemon, cut into chunks
3/4 cup chicken stock
1/2 cup honey
fresh oregano leaves

Steps:

  • In a large, deep frypan over high heat, add oil and chicken. Cook chicken, turning only once, for approximately 5-8 minutes until golden brown. Remove chicken to a plate and set aside. Reducing heat to medium, add onion and cook for 1 minute than add garlic and cook for another minute.
  • Return chicken to pan, add the lemon, chicken stock and honey. Reduce heat to medium-low, place cover on pan and simmer for approximately 20 minutes or until the chicken is cooked through.
  • Preheat broiler. Increase heat to medium and simmer sauce, uncovered, for 5-8 minutes to thicken. Place chicken under a hot broiler for 3-4 minutes until crisp. Place chicken on serving platter, top with sauce and fresh oregano leaves.

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From allrecipes.com


BRAISED CHICKEN IN LEMON-BASIL SAUCE | WILLIAMS SONOMA
2020-09-25 Season the chicken lightly all over with salt. In a stovetop pressure cooker pot over medium-high heat, melt 1 Tbs. of the butter with the olive oil. Working in batches, brown the chicken, turning with tongs as needed. Transfer to a plate. After removing the final batch, add the shallots to the pot and stir for 30 seconds.
From williams-sonoma.com


LEMON-BRAISED CHICKEN TENDERS AND CAULIFLOWER - BETTER HOMES
1 pound frozen chicken breast tenderloins* (about 8 to 10 pieces) 1 small onion, chopped. ½ cauliflower, cut into florets (about 2 cups) 5 cloves garlic, slivered. 1 teaspoon snipped fresh thyme. ¼ teaspoon salt. ¼ teaspoon cracked black pepper. ¼ cup lemon juice. ¾ cup reduced-sodium chicken broth.
From bhg.com


LEMON BRAISED CHICKEN | TONI SPILSBURY
2014-07-07 Add milk, zest from both lemons, juice from one lemon, cinnamon sticks and rosemary. Heat oven to 325⁰. Cover chicken with oven-safe lid or aluminum foil and transfer to oven to cook for 45 minutes. Remove lid and cook for an additional 30 minutes or until internal thermometer reaches 160⁰. Serve chicken carved with sauce from pan spooned ...
From tonispilsbury.com


BRAISED LEMON CHICKEN WITH OLIVES + DATES: DINNER RECIPES
Deglaze the pan with the white wine, vinegar, and lemon juice, scraping off the tasty stuck bits. Add the garlic, bay leaves, zest, and 1 1/4 teaspoons of kosher salt. Stir and let boil for one minute. Turn heat to low. Add the chicken in a single layer and sprinkle with the dates and olives.
From unpeeledjournal.com


BRAISED LEMON CHICKEN THIGHS - SERVES 4 — BRAVA | BRAVA HOME
Pat chicken thighs dry with paper towels. Season both sides with a few pinches of salt. Add 1 tablespoon cooking oil to Chef's Pan.; Place chicken, skin side down, in Brava Chef’s Pan and slide, uncovered, into top shelf.; Press green button to begin cooking. Note: You will flip chicken thighs and add additional ingredients after 20 minutes. While food cooks, cut four ¼-inch-thick …
From brava.com


LEMON-BRAISED CHICKEN RECIPE - HOME CHEF
Place a medium oven-safe pan over medium-high heat. Once pan is hot, add 1 tsp. olive oil and chicken, skin side down. Sear chicken for 3-4 minutes or until skin is crispy and brown. Flip chicken over. Add shallots, garlic, and lemon zest to pan and cook 30 seconds. Add chicken base and 1 cup water.
From homechef.com


BRAISED CHICKEN WITH MARINARA, LEMON & OLIVES - RECIPE
Scrape the pan with a wooden spoon to release any browned bits and cook until the liquid has reduced to about 1/4 cup. Lower the heat to medium and return the garlic, onions, and chicken to the pan. Pour the marinara over the chicken and tuck in the thyme and lemon slices. Cover and simmer for 15 minutes, turning the chicken once halfway through.
From finecooking.com


BRAISED LEMON CHICKEN BREASTS | COOK'S COUNTRY
Braised Lemon Chicken Breasts. PUBLISHED FEBRUARY/MARCH 2007. Lemons should be able to transform plain old chicken into something exciting. This dish's bright lemon flavor comes from adding lemon twice and using ingredients-like …
From cookscountry.com


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