TOMATO & SUMMER VEGETABLE BRAISED CHICKEN
Step into summer with this veggie-packed, light chicken casserole.
Provided by Donal Skehan
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a tiny drizzle of the oil in a large saute pan. Season the chicken all over with salt and pepper and brown really well over a high heat until golden - this should take about 2 to 3 minutes. Remove from the pan and set aside.
- Add the rest of the oil to the pan, reduce the heat to medium and gently fry the onion, garlic, thyme and zucchini for 8 minutes until the onion is just softened and the zucchini has started to brown.
- Add the potatoes, tomatoes and stock, then return the chicken to the pan and simmer, partially covered, for 10 minutes until the potatoes are tender and the chicken is cooked through.
- Add the green beans and lemon zest and cook for 2 minutes more until the beans are just tender. Stir in a squeeze of lemon juice and serve.
SUMMER BRAISED CHICKEN WITH TOMATOES
A simple light casserole with cannellini beans, basil and green chilli served with gluten-free Parmesan cornmeal
Provided by Lucy O'Reilly
Categories Main course
Time 1h15m
Number Of Ingredients 14
Steps:
- Heat oven to 190C/170C fan/gas 5. Heat 1 tbsp of the oil in a shallow flameproof casserole dish over a medium heat. Throw in the shallots and soften, then remove and set aside. Season the chicken, turn up the heat and add to the pan with the remaining oil, browning all over. Return the shallots to the dish, pour over the stock and add the garlic, thyme, tomatoes, beans and chilli. Bring to the boil, cover and put in the oven for 30 mins or until the chicken is cooked through. Remove the lid and cook for 10 mins more to reduce the sauce.
- Meanwhile, pour the polenta into 700ml boiling water while whisking. Cook for 2 mins (or according to pack instructions). Season generously, remove from the heat and stir through the Parmesan and butter. Serve the polenta with the chicken on top, scattered with basil.
Nutrition Facts : Calories 665 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.4 milligram of sodium
BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO
Provided by Alex Guarnaschelli
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Heat the canola oil in a large skillet over high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside.
- In the same skillet, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions, ginger and garlic and stir to combine. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, and bay leaves. Allow the mixture to cook and all the flavors to come together, about 10 minutes. Add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (Chef's note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)
- When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and transfer to a serving bowl. Serve alongside the braised cabbage, if desired.
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
BRAISED CHICKEN IN SUN-DRIED TOMATO CREAM
Categories Milk/Cream Chicken Tomato Sauté Low Carb Quick & Easy Low Sodium Basil White Wine Bon Appétit
Yield Makes 2 Servings; can be doubled
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to skillet and sauté until golden, about 4 minutes per side. Add garlic and stir 30 seconds. Add white wine, cream and tomatoes and bring to boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.
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