BRAISED CHICKEN THIGHS WITH TOMATOES, PEPPERS AND ONIONS
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Place a large Dutch oven over medium-high heat and add a film of olive oil. Sprinkle the chicken on both sides with salt and pepper and then add to the pan skin-side down. Cook without moving too much until golden brown and crisp, 5 to 6 minutes. Flip and brown on the other side for 1 to 2 minutes. Remove to a plate and set aside.
- Drain half of the fat from the pan and then place it back over the heat. Add the sausage to the pan, breaking it up as you add it. Brown for 1 to 2 minutes while continuing to break it up with the back of a spoon. Stir in the onions, peppers and garlic with a pinch of salt and cook until the onions begin to soften, about 3 minutes. Season with salt and pepper and then add the tomatoes, chicken stock and oregano, scraping the bottom of the pan for brown bits.
- Nestle the chicken back in, cover and cook until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
- Stir in the vinegar and parsley and serve.
BRAISED CHICKEN THIGHS WITH BELL PEPPERS, OLIVES AND TOMATOES
This used what I have on hand, it has been tweaked a bit from the original recipe in Martha Stewart Living, March 2004. Although this uses 10 cloves of garlic, crushed whole garlic isn't as strong as chopped or minced garlic. Supposedly the tomatoes in canned whole tomatoes are of better quality than those used for canned crushed tomatoes, but sometimes every minute counts. You may use fresh tomatoes, but you may want to add more salt to suit your taste preference. Serve over pasta or rice. (Served over whole wheat pasta.)
Provided by KateL
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a Dutch oven (5-quart pot with a tight-fitting lid), warm oil over medium heat.
- Season chicken with salt and pepper, and cook until browned, about 3 minutes per side. Transfer to a plate.
- Add bell peppers, onion, and garlic to pot; cook, stirring occasionally, until softened, about 5-7 minutes.
- If using whole tomatoes, gently crush tomatoes with your hands; add them to the pot along with their juice. If using canned crushed tomatoes, empty can into pot.
- Add the pitted and quartered olives, the bay leaf, paprika, thyme, and water to the pot. Bring to a boil. Season with salt and pepper to taste.
- Return chicken to pot; reduce heat. Simmer, partially covered, until chicken is falling-apart tender, about 30-45 minutes.
- Discard bay leaf, serve hot over cooked pasta or rice.
Nutrition Facts : Calories 424.7, Fat 14.2, SaturatedFat 3, Cholesterol 141.7, Sodium 575, Carbohydrate 41.9, Fiber 11.8, Sugar 8.6, Protein 39.5
BRAISED PEPPERS AND ONIONS
This base of slowly stewed peppers and onions can serve as the foundation for a wide variety of dishes: Add seared flank steak or pork butt, capers, olives, raisins and canned tomatoes, and simmer it into deliciously shreddable Cuban ropa vieja, to enjoy with black beans, rice and braised greens. Slice Italian sausage, sear it along with chicken legs, then add 1/2 cup each of brown sugar and apple cider vinegar, plus a couple of cups of these peppers and onions, and cook until the sauce reduces to a sweet-tart glaze as the meat slowly braises. (Try that on top of boiled yellow potatoes.) Bloom freshly ground ancho, pasilla or other dried chile in oil, then add this sauté, a few cups of cooked black beans and chickpeas, plenty of Mexican oregano and some canned tomatoes to simmer into a rich vegan chili, garnished with roasted sweet potato. But for the simplest use, just slather these peppers on top of a hot dog in a buttered, toasted bun.
Provided by J. Kenji López-Alt
Categories condiments, one pot, vegetables
Time 30m
Yield About 3 cups
Number Of Ingredients 7
Steps:
- Heat oil in a large Dutch oven over medium until shimmering. Add peppers, onion, garlic, cumin, bay leaves, a large pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, until vegetables are completely tender and the mixture is not runny or watery, about 30 minutes. Adjust heat as necessary to prevent any browning.
- Allow mixture to cool, then store in sealed containers in the refrigerator for up to 1 week.
BRAISED CHICKEN THIGHS
Braised Chicken thighs in tomato sauce- tastes great over any type of pasta- I serve it over egg noodles and everyone loves it
Provided by Beergeek
Categories Meat
Time 3h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in dutch oven over medium-high heat on stovetop. Put salt and pepper on chicken thighs and place in dutch oven (skin side down first) cook until each side has nice color on it (about 4 minutes each side). Take chicken out and put on a plate. Put a tbsp more oil in dutch oven and turn down to medium heat. Put carrots, celery, onion and garlic in and cook for 8 minutes or until onions are almost translucent. Add Chicken Stock, tomatoes and water and stir until they come to a boil. Put Chicken back in the pot so it is submerged in juices. Put lid on the dutch oven and cook @350 degrees for 2 hours 15 minutes and then turn oven off but leave the dutch oven in the oven for about 1 hour or more (it continues to cook). Remove pot from oven and serve over pasta-tastes good with egg noodles (chicken should be falling off the bone).
Nutrition Facts : Calories 386.9, Fat 23, SaturatedFat 5.5, Cholesterol 82.4, Sodium 701.9, Carbohydrate 24.9, Fiber 4.6, Sugar 12.7, Protein 21.6
BRAISED CHICKEN WITH GREEN PEPPERS AND TOMATOES
Categories Chicken Pepper Poultry Tomato Braise Quick & Easy Low/No Sugar Dinner Bell Pepper Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until golden brown, about 4 minutes total, adding more oil as needed. Transfer to platter (reserve skillet).
- Add onion, garlic, and parsley to same skillet; sauté until onion is soft, scraping up browned bits, about 4 minutes. Add green peppers, tomatoes, and wine; return chicken to skillet. Cover; simmer over medium-low heat 30 minutes. Uncover; cook until chicken is tender and sauce is reduced, about 15 minutes. Season with salt and pepper.
BRAISED CHICKEN WITH TOMATOES AND OLIVES
Categories Chicken Olive Tomato Braise Dinner Winter Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 8 minutes, transferring as browned to a plate.
- Pour off all but 1 tablespoon fat from skillet. Add onion, garlic, and thyme to fat remaining in skillet and cook over moderately low heat, stirring, until softened, about 3 minutes. Stir in tomatoes, olives, salt, and pepper and return chicken to skillet. Simmer, covered, turning chicken occasionally, until chicken is cooked through, about 25 minutes.
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- Heat a nonstick skillet over medium high heat. Add the chicken thighs and cook for 3-4 minutes on each side until browned. Push to one side of the pan or remove and rest on a plate.
- Add the olive oil, onion, and garlic. Cook for 2 minutes until garlic is fragrant. Add the tomatoes, chicken broth, and thyme. Bring to a simmer. Nestle the chicken in this sauce and cover.
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- Heat oil in a deep 10 1/4-inch to 12-inch heavy-bottomed skillet over medium-high until hot and fragrant. Pat chicken dry. Season skin side of chicken evenly with 1 teaspoon salt, and place chicken, skin side down, in hot skillet; it should sizzle immediately. Cook, undisturbed, until well browned, 10 to 12 minutes. Sprinkle evenly with 1/2 teaspoon salt. Flip chicken, and cook, undisturbed, until browned on bottom, 4 to 5 minutes. Transfer to a plate.
- Pour off all but 2 tablespoons drippings from pan, taking care not to pour off any of the flavorful browned bits. Return pan to heat over low; add onion, black pepper, and remaining 1/4 teaspoon salt. Cook, stirring often, until onions are meltingly tender and beginning to caramelize, about 20 minutes, stirring in garlic during final 5 minutes of cook time. Stir in coriander and pimentón; cook, stirring constantly, until fragrant, about 1 minute. Deglaze with wine, and increase heat to medium. Cook, stirring often, until wine is almost completely absorbed, about 2 minutes. Stir in chicken stock and lemon zest. Return chicken, skin side up, to pan along with any juices. Bring to a simmer over medium-high. Reduce heat to low; cover and gently simmer until chicken is cooked through, 10 to 12 minutes, stirring in olives and apricots halfway through cooking time, making sure apricots are submerged in liquid.
- Transfer chicken to a serving platter. Add butter to pan (liquid doesn’t have to be simmering), whisking constantly to incorporate. Serve chicken with sauce.
BRAISED CHICKEN WITH PEPPERS RECIPE - FOOD & WINE
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- Preheat the oven to 350°. In a deep, 12-inch ovenproof sauté pan, heat the olive oil. Season the chicken with salt and pepper and cook over high heat turning once, until browned, about 12 minutes. Transfer the chicken to a platter.
- Add the pancetta to the sauté pan and cook over moderate heat until lightly browned, about 5 minutes. Add the onion, carrot, celery, garlic, roasted peppers and Peppadew peppers and cook over high heat, stirring, until the carrot is softened, about 5 minutes. Add the tomato paste and wine and cook until the wine is nearly evaporated. Add the herb sprigs and olives and season with salt and pepper. Nestle the chicken in the vegetables, add the stock and bring to a boil. Cover tightly, transfer to the oven and braise until cooked through, about 30 minutes.
- Return the sauté pan to the stove and boil over moderate heat, uncovered, until the sauce is thickened slightly, about 10 minutes. Discard the herb sprigs, stir in the vinegar and serve.
BRAISED CHICKEN WITH TOMATOES AND PEPPERS - MOMMY …
From mommymoment.ca
- In deep 12-inch skillet or 5-quart Dutch oven, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken pieces to skillet; cook 5 to 6 minutes, turning occasionally, until chicken is light golden brown. Remove chicken from skillet; set aside.
- In same skillet, add onion, garlic, bell pepper and chile; cook 3 to 5 minutes, stirring constantly, until vegetables are crisp-tender. Stir in tomatoes, broth, 1 tablespoon of the cilantro, the chili powder and cumin until well mixed.
- Return chicken to skillet; spoon sauce over chicken. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes, turning chicken once, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
BRAISED CHICKEN THIGHS - A SOUTHERN SOUL
BRAISED CHICKEN WITH PEPPERS, TOMATOES, AND OLIVES RECIPE ...
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- Pat chicken pieces dry; sprinkle with 1 teaspoon of the salt and 3/4 teaspoon of the pepper. Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Working in batches, place chicken pieces in a single layer, skin side down, in hot oil; cook until pieces are lightly browned and release easily from skillet, 5 to 10 minutes. Turn chicken and cook, turning pieces occasionally with tongs, until brown on all sides, 5 to 7 minutes more. Transfer to a plate.
- Add onion, bell peppers, and capers to skillet and sprinkle with remaining 1/4 teaspoon each salt and pepper. Cook, stirring often, until vegetables have softened, about 5 minutes. Stir in garlic and orange zest; cook, stirring often, for 1 minute. Add wine and cook, stirring and scraping to remove any browned bits from bottom of skillet, until wine has almost evaporated, 1 to 2 minutes. Stir in tomatoes and bring to a boil. Stir in olives, Italian seasoning, and bay leaves.
- Return chicken pieces to skillet. (They will not be fully submerged.) Reduce heat to low. Cover and simmer (do not boil) until a meat thermometer inserted into thighs registers 165 degrees, 30 to 40 minutes, uncovering during final 10 minutes to allow sauce to thicken. Discard bay leaves. Sprinkle with parsley and serve chicken with sauce.
ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES - THE ...
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- 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.
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