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.
BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
- Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
- Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams
PASTA WITH OYSTER MUSHROOMS, CHICKEN AND TOMATOES
Provided by Joe Drape
Categories dinner, one pot, pastas, main course
Time 1h45m
Yield 8 appetizer servings or 4 main servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Pat chicken dry with paper towels, season liberally with salt and pepper, and set aside. Place a Dutch oven over medium heat and add olive oil. When oil shimmers, add chicken and brown well on both sides.
- Remove chicken from pan and set aside. Add garlic and allow to brown slightly (15 to 30 seconds) then add carrots, onion and mushrooms. Sauté until onions are lightly browned, 10 to 15 minutes.
- Add tomatoes, bay leaf and chicken stock. Bring back to a simmer and nestle chicken leg quarters into tomato sauce, spooning some sauce on top. Cover and transfer to oven to braise until chicken pulls easily away from bone, 45 minutes to 1 hour.
- Transfer chicken to a plate and allow to cool; keep tomato sauce warm. Meanwhile bring 6 quarts of lightly salted water to a boil. Pick cooled chicken meat from bone and return to tomato sauce.
- Cook torchio in salted boiling water until al dente, about 10 minutes. Drain well and add to chicken mixture. Serve garnished with grated pecorino Sardo and fresh oregano.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 12 grams, Carbohydrate 50 grams, Fat 17 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 572 milligrams, Sugar 4 grams, TransFat 0 grams
OYSTER MUSHROOM PASTA
This is so easy and so delicious. Oyster mushrooms are poached in butter and cream and tossed with pasta, Parmesan cheese and green onions. Mmmmmmmm!
Provided by TJ Lombard
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a serving bowl.
- Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender and lightly browned, about 5 minutes. Stir in parsley, salt, and black pepper; cook until flavors combine, about 1 minute. Pour in heavy cream. Bring to a gentle boil; cook until sauce thickens slightly, about 5 minutes.
- Pour sauce over pasta in the serving bowl; toss to combine. Add green onions and Parmesan cheese; toss until combined.
Nutrition Facts : Calories 818.6 calories, Carbohydrate 91.6 g, Cholesterol 119.7 mg, Fat 42.2 g, Fiber 7 g, Protein 22.1 g, SaturatedFat 25.2 g, Sodium 325.1 mg, Sugar 5.5 g
OYSTER MUSHROOM SPAGHETTI WITH TOMATO AND BASIL SAUCE
I am a huge pasta fan! I try to make pasta dishes as healthy as possible because we all know that eating too much pasta is not good for our weight. This is a very easy spaghetti recipe. You'll love how all the flavors blend in together. The wine's pleasant aroma and the mushrooms' meaty texture are two things that I love most about this recipe. Enjoy!
Provided by gourmandelle
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook spaghetti as per package directions. Rinse and set aside.
- Heat oil in a skillet. Add chopped onions and garlic. Sauté until golden, then add the chopped oyster mushrooms. Add wine and sauté until the mushrooms are tender.
- Add chopped peeled tomatoes, dry basil, chili powder, salt and pepper. Cook for another 2-3 minutes.
- When ready pour over the spaghetti and mix gently.
- Serve!
Nutrition Facts : Calories 408.3, Fat 3.9, SaturatedFat 0.6, Sodium 11.1, Carbohydrate 77, Fiber 4.4, Sugar 5.5, Protein 13.4
TORCHIO PASTA WITH OYSTER MUSHROOMS, BRAISED CHICKEN AND SAN MARZANO TOMATOES (NYT, 7/18/07/
Yield 4 servings
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Pat chicken dry with paper towels, season liberally with salt and pepper, and set aside. Brown chicken well on both sides. 2. Remove chicken from pan and set aside. Add garlic and allow to brown slightly (15 to 30 seconds) then add carrots, onion and mushrooms. Sauté until onions are lightly browned, 10 to 15 minutes. 3. Add tomatoes, bay leaf and chicken stock. Bring back to a simmer, add chicken leg quarters, spooning some sauce on top. Cover and transfer to oven to braise until chicken pulls easily away from bone, 45 minutes to 1 hour. 4. Cool chicken on a plate and pick cooled chicken meat from bone and return to tomato sauce. 5. Cook torchio in salted boiling water until al dente, about 10 minutes. Drain and add to chicken mixture. Serve garnished with grated pecorino Sardo and fresh oregano. Yield: 8 appetizer servings or 4 main servings.
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