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
BRAISED CHICKEN WITH PRESERVED LEMON
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
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
Provided by Geoffrey Zakarian
Categories main-dish
Time 9h45m
Yield 4 servings
Number Of Ingredients 18
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
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
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
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
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
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
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
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 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 LEMON AND HONEY
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
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.
More about "braised lemon chicken recipes"
BRAISED LEMON CHICKEN RECIPE - PUREWOW
From purewow.com
3.3/5 (56)Total Time 1 hr 20 minsServings 4Calories 835 per serving
- Heat the olive oil in a large, heavy skillet over medium-high heat. Add the chicken pieces to the pan and brown well on all sides. Using a slotted spoon, transfer the chicken to a plate and season with salt and pepper.
- Reduce the heat to medium-low and add the lemon zest, onion and sage to the pan. Sauté until the onion is golden and tender, 8 to 10 minutes.
- Return the chicken to the pan, along with the juices that have accumulated on the plate. Pour the wine over the chicken, partially cover the pan and simmer gently until the chicken is very tender and most of the wine has evaporated, 50 to 55 minutes. The chicken should be golden brown in color and glazed with the pan juices. Taste and adjust the seasoning.
BRAISED LEMON CHICKEN RECIPE | MYRECIPES
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Servings 6Calories 214 per serving
- Coat a large skillet with cooking spray; add margarine. Place over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until lightly browned.
- Add potato and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add zucchini and tarragon; cover and simmer 10 additional minutes.
CHICKEN BRAISED WITH LEMON AND GARLIC RECIPE - FOOD AND …
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Servings 6Total Time 2 hrs
- Preheat the oven to 450°. Cook the garlic in boiling water for 10 minutes, then drain. In an 8-by-11-inch roasting pan, season the chicken legs with salt and pepper and scatter the garlic, thyme, lemon slices and bay leaf around them. Whisk the stock, then the wine into the flour and pour over the chicken. Cover tightly with foil, bring to a boil on the stove, then braise in the oven for 20 minutes. Reduce the oven temperature to 350°, remove the foil and turn the legs. Braise for about 1 hour and 10 minutes longer, or until tender.
- Transfer the chicken and garlic to a platter. Skim the fat off the sauce and simmer until slightly reduced, about 10 minutes. Serve with the chicken.
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