MY CHICKEN BROTH-BRAISED BABY TURNIPS
These small turnips are perfect with duck or roast chicken.
Provided by Joel Robuchon
Yield Serves 4
Number Of Ingredients 7
Steps:
- Peel the turnips and put them in a large bowl with the sugar and pinch of fine salt. Toss to coat the turnips thoroughly.
- In a large pot, melt the butter. When it is blond and foamy, add the turnips to the pot in a single layer and brown on all sides. When they are golden brown, add a third of the chicken broth and cook, covered, over low heat until the broth has been completely absorbed. Repeat a second and then a third time: When this is done, the turnips are cooked. (Turnips should never be left dry in the pot. If the broth reduces too quickly, add a bit of water when necessary.)
- Drizzle with a few spoons of chicken jus or olive oil and bring to a simmer. When it begins to bubble, sprinkle with parsley and serve immediately.
BRAISED TURNIPS
Provided by Amanda Freitag
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Add the butter to a large skillet set over medium-high heat. Add the turnips to the pan and cook until slightly browned and just tender, about 10 minutes. Add the greens and stock, and simmer until the turnips are cooked through and greens are tender, 10 to 12 minutes. Stir in the vinegar and season with salt and pepper to serve.
EMERIL'S BRAISED CHICKEN THIGHS
"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
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.
BRAISED CHICKEN WITH COUNTRY HAM AND TURNIPS WITH THEIR GREENS
The two-step cooking process here yields perfectly moist and flavorful results: First, you put a nice sear on the chicken in a skillet. Next, you finish it off in the oven, slow-cooking it in a wonderful pot likker of seasonal vegetables and country ham. That's it. Once you get the hang of this basic method, you can use it to make endless variations.
Yield serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- Rinse the chicken, pat dry, and remove any excess fat. Season all over with salt and pepper to taste. Lightly dust each piece, skin side only, with the flour.
- Heat the olive oil in a large ovenproof, nonstick skillet over medium-high heat until sizzling hot (see Know-how, page 100). Add the chicken and brown for about 5 minutes per side.
- Remove the chicken from the skillet to a plate and set aside. Add the turnips and ham and cook and stir for about 2 minutes, until the ham is slightly crispy. Add the garlic and cook and stir for 1 minute more. Add the broth and rosemary, scrape up all the brown bits from the bottom of the pan, and bring to a low boil. Reduce the heat to a simmer and return the chicken to the skillet, skin side up, along with any juice that has collected in the bottom of the plate.
- Place the skillet in the oven to roast for about 30 minutes, basting the chicken with the cooking liquid several times, until cooked through and the juices run clear when the thickest part of the thigh is pierced with the tip of a small knife.
- Remove from the oven and transfer the chicken to a large serving platter, loosely covered to keep warm. Add the turnip greens to the skillet, place over medium heat, and cook and stir until just wilted and tender, 3 to 5 minutes. Arrange the turnips and greens around the chicken, spoon the broth and ham on top, and serve warm.
HONEY-GLAZED TURNIPS
This simple turnip side dish goes well with steak, burgers, pork, or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a large skillet with a tight-fitting lid, combine turnips, honey, butter, and water. Season with salt and pepper. Bring liquid to a boil over medium-high, then reduce to a rapid simmer. Cover and cook until turnips are just tender, 10 minutes. Uncover, bring liquid back to a boil, and cook, stirring occasionally, until liquid is almost reduced, 10 minutes. Continue to cook, stirring often, until turnips are barely golden and glazed, 3 minutes more. Season with salt, pepper, and fresh lemon juice.
Nutrition Facts : Calories 147 g, Fat 5 g, Fiber 3 g, Protein 1 g
QUICK-BRAISED CHICKEN WITH GREENS
There's a family of dishes that are both tangy and cozy: hot and sour soup, braised collard greens, puttanesca, brisket and now, this pot of braised chicken and greens. Its bite comes from hot pickled peppers and their brine, while the comfort comes from browned onions, tomato paste, cumin and chicken broth - and the knowledge that you can make this dish quickly with boneless thighs and any dark, leafy greens in your fridge. Eat the stew on top of something starchy to soak up the broth; it's especially good with crunchy olive oil-fried toast (see Tip).
Provided by Ali Slagle
Categories dinner, weekday, weeknight, poultry, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large pot over medium-high, heat the oil. Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
- Add the broth, chicken, greens and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it's too tangy or spicy) and brine (if it's too sweet or flat). Eat with starch of choice.
SAVORY BRAISED CHICKEN WITH VEGETABLES
My braised chicken is a recipe my mom used to make when I was small. It tastes much more complicated than it actually is! -Michelle Collins, Lake Orion, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place bread crumbs in a shallow bowl. Dip chicken breasts in bread crumbs to coat both sides; shake off excess., In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook 2-4 minutes on each side or until browned. Remove chicken from pan., Add broth, tomato paste and seasonings to same pan; cook over medium-high heat, stirring to loosen browned bits from pan. Add vegetables and chicken; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until vegetables are tender and a thermometer inserted in chicken reads 165°. If desired, serve with baguette.
Nutrition Facts : Calories 247 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 703mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
ROAST CHICKEN WITH TURNIPS
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 450 degrees. Place a nonstick roasting pan on a rack set low in oven. Season chicken with salt and pepper, and rub it with about a third of the butter or oil.
- When oven is hot, add another third of the butter or oil to pan. Place chicken in hot pan, breast up; roast 15 minutes, or until top begins to brown. Remove from oven, and scatter turnips around it; dot them with remaining butter, or drizzle with remaining oil. Tilt pan so juices run out of chicken.
- Roast 15 minutes longer, and then baste chicken with pan juices. Continue to roast (lower heat to 350 if bird is becoming too brown) until an instant-read thermometer inserted in meaty part of thigh registers 155 degrees, 15 to 30 minutes more. Remove bird from pan, and raise heat to 500 degrees. Return turnips to oven in pan.
- Let chicken rest while turnips brown, about 5 minutes. Carve chicken, and serve with turnips and pan juices.
Nutrition Facts : @context http, Calories 685, UnsaturatedFat 33 grams, Carbohydrate 16 grams, Fat 49 grams, Fiber 5 grams, Protein 45 grams, SaturatedFat 12 grams, Sodium 1354 milligrams, Sugar 9 grams, TransFat 0 grams
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