Italian Braised Chicken Recipes

ITALIAN BRAISED CHICKEN

Steps:

• Rinse the chicken thighs with water and pat dry with paper towels. Season with salt and black pepper on both sides of the chicken. Puree the tomatoes in a food processor.
• Heat up the Xtreme braiser on high heat. When it's fully heated, arrange the chicken thighs, skin side down first. Brown both sides of the chicken. Remove the chicken from the braiser, save the juice that seeps out from the chicken.
• Turn the heat to medium and add the olive oil to the braiser. Saute the onion and garlic, for a couple of minutes or until the diced onion becomes soft. Add the tomato puree and basil, stir to combine well. Transfer the chicken and the juice into the braiser, cover the braiser with its lid and simmer on low heat, for about 15-20 minutes, or until the chicken becomes tender. Add salt and brown sugar, stir to combine well. Garnish with chopped parsley and serve immediately.

ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES

Steps:

• Set your oven to 400 degrees.
• Heat the oil in a large, ovenproof pan over medium-high heat. Add the chicken thighs to the pan, skin side up. Season the chicken skin with a pinch of salt and a little pepper on each piece. Once some of the fat has been released into the pan, flip the chicken over and cook until the skin is brown and crispy, about 7-8 minutes. If using skinless thighs, cook them until the meat starts to brown. Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.)
• Pour out all but a few teaspoons of the oil. Add the onion to the pan and let it cook until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more. Add the tomato paste to the pan and let it cook until it has darkened slightly and is fragrant smelling, about 3 minutes.
• Add all the remaining ingredients to the pan and stir well. Season to taste with sea salt and black pepper. Nestle the chicken back into the pan, skin side up. Pop the chicken into the oven and let it cook for 40 minutes. Remove the chicken from the oven and serve it right away.

BRAISED LIGURIAN CHICKEN

Steps:

• In a large bowl, combine flour with salt and pepper to taste. Add chicken pieces and toss until evenly coated.
• Place a large flameproof casserole dish over medium-high heat, and heat olive oil. Add chicken pieces, and fry until golden underneath, about 5 minutes (Fry in batches if your pan isn't large enough to accommodate all of the chicken without crowding). Turn chicken, and add rosemary and garlic. Continue to fry until garlic is softened but not colored, about 3 minutes. Add wine. When it comes to a boil, add anchovies, olives and tomatoes.
• Partly cover pan, and reduce heat to medium low. Simmer until chicken is cooked and tender, and broth is reduced to a rich sauce, 15 to 20 minutes. To serve, discard rosemary sprigs, and season well with salt and pepper to taste. Place a piece or two of chicken on each plate, and top with a spoonful of sauce.

BRAISED LIGURIAN CHICKEN

Steps:

• In a large bowl, combine flour and salt and pepper to taste.
• Add chicken pieces and toss until evenly coated.
• Place a large saute pan or heat-proof casserole over medium-high heat.
• Add olive oil.
• When oil is hot, add chicken pieces and saute until browned.
• Turn chicken and add rosemary and garlic.
• Continue to saute until garlic is softened, about three minutes.
• Add wine.
• When wine comes to a boil, add anchovies, olives and tomatoes.
• Partly cover pan and lower heat to medium low.
• Simmer until chicken is cooked and broth is reduced to a sauce, about 15 to 20 minutes, depending upon the size of your chicken pieces.
• To serve, discard rosemary sprigs and season dish well with salt and pepper.