Golden Braised Chicken With Rosemary Garlic Recipes

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GARLIC ROSEMARY CHICKEN



Garlic Rosemary Chicken image

This Olive Garden copycat from Delish.com is surprisingly easy to make at home.

Categories     garlic chicken     easy rosemary chicken     garlic and rosemary dinners     roasted garlic chicken     easy rosemary chicken

Time 1h35m

Yield 4

Number Of Ingredients 13

1 tsp. plus 2 tbsp. extra-virgin olive oil, divided
1 head garlic, top sliced off
4 chicken breasts, pounded 1/2" thick
kosher salt
Freshly ground black pepper
4 oz. cremini mushrooms, sliced
2 tbsp. unsalted butter, divided
1/4 c. white wine
3/4 c. chicken broth
3 sprigs fresh rosemary
5 oz. baby spinach
Juice of 1/2 a lemon
Mashed potatoes, for serving

Steps:

  • Preheat oven to 400°.
  • Drizzle a teaspoon of olive oil over garlic and wrap in foil. Bake until golden and soft, about an hour. Set aside to cool, then pick out cloves. Set aside.
  • In a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Season chicken breasts with salt and pepper, then sear until golden, about 8 minutes per side. Transfer to a plate.
  • Return skillet to medium heat, add more oil if necessary, then add mushrooms. Season with salt and pepper and cook until slightly wilted, 5 minutes.
  • Add butter and let melt, then stir in the garlic cloves, white wine, chicken broth, and rosemary. Bring to a simmer, nestle back in chicken, and let simmer until sauce has reduced slightly, 6 to 7 minutes. Stir in spinach and lemon juice and let cook until spinach is slightly wilted, about 2 minutes more.
  • Serve with mashed potatoes.

GOLDEN BRAISED CHICKEN WITH ROSEMARY & GARLIC



GOLDEN BRAISED CHICKEN WITH ROSEMARY & GARLIC image

Categories     Chicken     Braise

Yield 6 to 8 people

Number Of Ingredients 9

1/3 cup extra virgin olive oil
1 medium onion-thinly sliced
5 garlic cloves,sliced
chicken pieces-I like 3 half breast and 6 thighs (skin removed from thighs)
6 Tablespoons of flour
3/4 cup white wine
2 Tablespoons tomato paste
1/4 cup chick stock
1 Tablespoon dried rosemary-crumbled or 3 Tablespoons fresh-chopped

Steps:

  • Heat oil in large Dutch oven over medium heat. Add sliced onion and garlic and saute until soft and slightly brown, about 5 minutes. Transfer onion and garlic to small bowl using a slotted spoon. Season chicken with salt and pepper, dredge in flour and brown well in reserved oil. Transfer chicken to plate. Add wine and tomato paste to pot and deglaze. Return chicken thighs and onion/garlic mixture to pot. Reduce heat to low and cover and cook 20 minutes turning chicken thighs and adding breast pieces. Cook 10 minutes longer. Add 1/4 cut stock and rosemary. Cover and continue cooking until chicken is tender turning occasionally about 20 minutes longer. Transfer chicken to platter, tent with foil. Continue cooking pan juices adding stock to desired thickness.

CHICKEN BRAISED WITH 20 CLOVES OF GARLIC



Chicken Braised with 20 Cloves of Garlic image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 9

2 large heads garlic
1 cut-up chicken, about 3 pounds
Salt and freshly ground pepper
2 tablespoons olive oil
1 small onion, chopped
1/3 cup dry white wine
1 teaspoon dried thyme
2/3 cup chicken broth
1 teaspoon cornstarch (optional)

Steps:

  • Bring a small saucepan of water to a boil. Separate head of garlic into individual cloves. Add to boiling water and cook 1 1/2 minutes, or until skin peels off easily. Drain and rinse briefly under cold running water. Peel garlic cloves. Trim any pieces of fat or extra skin from chicken; rinse pieces and pat dry. Season liberally with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken, skin side down, and saute until skin is nicely browned, 8 to 10 minutes. Carefully holding lid against pan, pour off all but a thin film of fat. Turn chicken over and sprinkle onion between pieces. Cover and cook 5 minutes. Pour in wine and bring to a boil, stirring with a wooden spoon to scrape up any brown bits on bottom or around sides of pan. Boil until wine is reduced to 2 or 3 tablespoons, about 2 minutes. Scatter garlic around chicken, season with thyme and pour broth into pan. Cover, bring to a boil, reduce heat to low and simmer 25 minutes, or until chicken is very tender. Remove chicken and half of garlic cloves to a deep platter or serving dish. Skim fat off sauce in pan. Pour sauce into a blender or food processor and puree until smooth. If sauce is too liquid, pour into a small saucepan and bring to a boil. Dissolve cornstarch in 1 tablespoon cold water and stir into sauce. Cook, stirring, 1 minute, until slightly thickened. Season sauce with additional salt and pepper to taste. Pour over chicken and serve.

OVEN FRIED GARLIC ROSEMARY CHICKEN



Oven Fried Garlic Rosemary Chicken image

This recipe was one of our family favorites when I was a kid. My mom clipped it from a magazine in the early 60's. I reduced the salt and the fat significantly - they used way too much then, in my opinion. Enjoyed in the Midwestern U.S. region at many church potlucks. (I attended quite a few personally!)

Provided by PanNan

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 1/2 lbs frying chickens, cut in individual pieces
3/4 cup flour
1 teaspoon crumbled rosemary
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 teaspoon salt
1/4 cup shortening (I use olive oil)

Steps:

  • Wash chicken and dry.
  • Combine flour, rosemary, garlic powder, black pepper and salt.
  • Turn into a large bag.
  • Place all the chicken at once into the bag with the flour mix.
  • Shake until all pieces are coated well.
  • Melt shortening (or heat oil) in a 13X9X2 baking pan in a 400 preheated oven.
  • Arrange chicken in the hot fat in the pan, skin side down.
  • Bake 30 minutes or until the underside is golden brown.
  • Turn chicken and bake another 30- 40 minutes until done.

HONEY GARLIC CHICKEN WITH ROSEMARY



Honey Garlic Chicken with Rosemary image

A succulent, moist, easy-to-make chicken.

Provided by Linette Gall Kalbach

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 6

Number Of Ingredients 6

3 tablespoons butter
1 ½ tablespoons garlic powder
2 teaspoons rosemary
salt and ground black pepper to taste
½ cup honey
6 skinless chicken thighs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken.
  • Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.

Nutrition Facts : Calories 301 calories, Carbohydrate 25 g, Cholesterol 86.2 mg, Fat 14 g, Fiber 0.4 g, Protein 19.9 g, SaturatedFat 5.9 g, Sodium 134.3 mg, Sugar 23.7 g

ROSEMARY & GARLIC CHICKEN



Rosemary & garlic chicken image

Enjoy the subtle Italian flavours of Mary Cadogan's satisfying chicken dish

Provided by Mary Cadogan

Categories     Dinner

Time 1h

Number Of Ingredients 5

8 chicken thighs , skin on
1 tbsp seasoned flour
1 head garlic
3 large stalks rosemary
300ml dry white wine

Steps:

  • Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour. Separate the bulb of garlic into cloves (no need to peel).
  • Fry the chicken: Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned. Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the garlic and rosemary, then pour in the wine and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened. Serve with rice or parsley-tossed tagliatelle, and buttered spinach.

Nutrition Facts : Calories 744 calories, Fat 50 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 57 grams protein, Sodium 0.89 milligram of sodium

GARLIC-BRAISED CHICKEN



Garlic-Braised Chicken image

"It's the only place where you can find a giant vat of peeled garlic, because it's the only place that truly understands how much garlic you'll need for the kind of food your people eat," Michelle Zauner writes about the supermarket H Mart in her memoir, "Crying in H Mart." Thankfully, many other grocery stores now sell containers of peeled garlic cloves. If you don't already buy those, then this recipe is a great reason to start. Chicken thighs, white pepper, chardonnay and 20 garlic cloves are all you need for this zinger of a one-pot meal, which braises in an hour. In that time, chicken fat, wine and water turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don't skip it.

Provided by Eric Kim

Categories     dinner, easy, weeknight, poultry, main course

Time 1h15m

Yield 2 to 4 servings

Number Of Ingredients 7

Olive oil
2 pounds bone-in, skin-on chicken thighs (about 4)
Salt
20 peeled garlic cloves
3/4 teaspoon ground white pepper
1 cup dry chardonnay
Steamed white rice, for serving

Steps:

  • Heat oven to 350 degrees.
  • In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
  • Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.

EASY GARLIC AND ROSEMARY CHICKEN



Easy Garlic and Rosemary Chicken image

A simple flavorful baked chicken, specially created for my husband! This is great served with rice.

Provided by Karen Hefner

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 2

Number Of Ingredients 5

2 skinless, boneless chicken breasts
2 cloves garlic, chopped
2 tablespoons dried rosemary
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).

Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g

BRAISED CHICKEN WITH GARLIC AND WHITE WINE



Braised Chicken with Garlic and White Wine image

Categories     Chicken     Garlic     Poultry     Braise     Sauté     White Wine     Fall     Winter     Birthday     Thyme     Simmer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 5

2 3 1/2-pound whole chickens, each cut into 8 pieces
5 whole heads of garlic, cloves separated (about 70), unpeeled
6 tablespoons extra-virgin olive oil, divided
2 cups dry white wine
6 very large fresh thyme sprigs

Steps:

  • Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
  • Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
  • Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.

BRAISED CHICKEN WITH ROSEMARY, CHICKPEAS AND SALTED LEMON



Braised Chicken With Rosemary, Chickpeas and Salted Lemon image

This stew takes inspiration from long-simmered tagine dishes with many layers of flavors. In this weeknight version, a broth seasoned with salted lemon, rosemary and tomatoes bathes the chicken and chickpeas, making a lovely, hearty stew. For a bold and bright finish, lemon slices quick-pickled in juice and salt are added to the stew. A handful of hearty greens, a scattering of fresh herbs and a spoon of creamy yogurt ensures every bite is rich and flavorful. Serve over steamed couscous or with thick slices of crusty bread for dipping.

Provided by Yewande Komolafe

Categories     dinner, weekday, poultry, soups and stews, main course

Time 50m

Yield 4 servings

Number Of Ingredients 14

2 1/2 pounds whole chicken legs or bone-in, skin-on thighs
1 lemon, halved lengthwise
1 teaspoon kosher salt, plus more to taste
2 tablespoons olive oil, plus more as needed
1 medium onion, peeled and thinly sliced
4 garlic cloves, smashed
1 fresh rosemary sprig
1/2 cup dry white wine
1 (15-ounce) can whole peeled tomatoes
1 (15-ounce) can chickpeas, rinsed
Black pepper
4 cups hearty greens like spinach, kale or mustard greens, trimmed and torn
1 cup mix of fresh herbs like dill, parsley and mint
Full-fat Greek yogurt, for serving

Steps:

  • If using whole chicken legs, cut the joint just enough to bend the leg, and make a deep, 2-inch-long cut on the meat without cutting all the way through.
  • Cut one half of the lemon crosswise into 1/8-inch-thick half moons. Transfer them to a medium bowl. Sprinkle with 1 teaspoon salt and use a fork to lightly crush the slices and release the juice. Cut the other lemon half into wedges for serving.
  • Pat the chicken pieces dry and season both sides with salt. In a large lidded skillet or Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, add the chicken pieces skin-side down, cover, and cook until the skin is golden brown, about 8 to 10 minutes. Flip, cover and cook for another minute or two, then transfer chicken to a plate. If working in batches, add 2 more tablespoons oil to the skillet, sear the remaining chicken legs then transfer them to the plate.
  • Pour off all but about 2 tablespoons of fat from the pan. Add the onions and sauté until just softened, about 2 minutes, then add the garlic and rosemary and cook until fragrant, about 1 minute. Add the white wine, then add the tomatoes with their juices, crushing the tomatoes with your hands as you go. Rinse the tomato can with 1 cup water. Add the water and the chickpeas to the pan. Season lightly with salt and black pepper.
  • Bring to a boil, return the chicken and any accumulated juices to the pan and reduce heat to low. Cover and simmer until the chicken is cooked through and tender, 15 to 18 minutes.
  • Uncover the pot and transfer the chicken to bowls or a large rimmed serving platter. Add the sliced lemon plus any accumulated juices to the pot, increase the heat to medium-high and allow to thicken slightly, 2 to 3 minutes. Discard the rosemary stem, then stir in the hearty greens, remove from heat and season with additional salt if needed.
  • To serve, spoon the stew over the chicken legs, top with a handful of the herbs, yogurt and fresh lemon wedges for squeezing. Drizzle with olive oil, if desired, and serve with steamed couscous or slices of crusty bread for dipping.

BAKED CHICKEN WITH GARLIC AND ROSEMARY



Baked Chicken with Garlic and Rosemary image

A simple Chicken dish ideal for a family supper,serve it with a simple green salad and steamed baby potatoes

Provided by Norahs Girl

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

8 chicken portions
1/2 cup olive oil
1 lemon, juice of
1 teaspoon chicken stock powder
salt
milled pepper
1 lemon, thickly sliced
10 cloves garlic, unpeeled
4 sprigs fresh rosemary

Steps:

  • Wipe chicken with damp cloth and place in casserole dish.
  • Mix oil, lemon juice, stock powder and seasoning together and drizzle over chicken.
  • Add lemon slices, garlic cloves and rosemary.
  • Roast in a preheated 200°C oven for about 35 minutes.
  • You will need to shake the pan from time to time during the cooking process to prevent sticking.

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From seasonsandsuppers.ca


ROSEMARY-GARLIC CHICKEN THIGHS RECIPE | REAL SIMPLE
Preheat oven to 475°F. Season chicken with ¾ teaspoon salt and ½ teaspoon pepper. Heat oil in a large oven-safe skillet over medium-high. Add chicken, skin side down, and cook, turning once, until golden brown on both sides, 10 to 12 minutes. Transfer chicken to a plate.
From realsimple.com


BRAISED CHICKEN WITH ROSEMARY, CHICKPEAS AND SALTED LEMON
This stew takes inspiration from long-simmered tagine dishes with many layers of flavors. In this weeknight version, a broth seasoned with salted lemon, rosemary and tomatoes bathes the chicken and chickpeas, making a lovely, hearty stew. For a bold and bright finish, lemon slices quick-pickled in juice and salt are added to the stew. A handful of hearty greens, a scattering …
From getrecipecart.com


GARLIC AND ROSEMARY CHICKEN - HONEST COOKING - RECIPES
2018-01-21 Place garlic cloves around the poussins and place the tray into the oven. Roast the poussin for 25 minutes. Once roasted for 25 minutes, reduce the temperature of the oven to 180 degree Celsius. Take a mixing bowl and whisk together chicken stock, 2 tbsps., of olive oil and wine. Pour the mixture over poussins.
From honestcooking.com


OVEN FRIED GARLIC ROSEMARY CHICKEN - SHEFFIELD SPICE & TEA CO
2016-08-11 Directions: Rinse chicken well and pat dry. Combine flour, rosemary, garlic powder, black pepper and sea salt in a bowl. Pour dry mixture into a …
From sheffieldspices.com


GARLIC ROSEMARY CHICKEN THIGHS - WHAT'S IN THE PAN?
2018-04-21 Once melted, move mushrooms to one side and whisk in 1 tablespoon flour into the melted butter. Now add wine slowly to the hot pan, increasing heat from medium-high to high for a few minutes. Add the chicken stock and minced rosemary and let everything cook for about 5 minutes. Add salt and pepper and taste the sauce.
From whatsinthepan.com


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