EMERIL'S BRAISED CHICKEN THIGHS
"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast".
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h10m
Number Of Ingredients 13
Steps:
- Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
- Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
- Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
- Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
- Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
- Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.
BEER-BRAISED CHICKEN THIGHS
Provided by Rachael Ray : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Pat the chicken thighs dry, and season with salt and pepper.
- Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.
- Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat.
- Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.
BRAISED CHICKEN THIGHS
I like meals prepared in a Dutch oven because after the prep time, just place into the oven and let it cook. This can also be cooked in a slow cooker on low heat, just add cooking time to adjust for heat differences. By Geno 2 Hr 15 min cook time | 15 min prep SERVES 2
Provided by gene_downs
Categories Weeknight
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place the olive oil and chicken thighs in a Dutch oven, brown both sides of chicken on stove top at med heat about 45 minute.
- Combine onion packet, apple cider, wine, poultry season, essence spice, steak spice, sliced onion and julienne pepper in a sauce pan.
- Bring to a boil.
- After chicken has brown, remove from Dutch oven and drain all rendered grease.
- Add the chicken and liquid compound into the Dutch oven pot, place into a 400 degree oven, heat to a simmer covered in oven.
- Cook for 1 hour 30 minutes until the chicken is cooked through and flavor saturated. The chicken thighs will be fall apart tender.
Nutrition Facts : Calories 602.1, Fat 35.7, SaturatedFat 9.3, Cholesterol 157.9, Sodium 152.8, Carbohydrate 14.2, Fiber 1.9, Sugar 5.2, Protein 33.8
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 THIGHS WITH 40 CLOVES OF GARLIC
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Simmer the garlic in a saucepan of water until tender, about 10 minutes (this will soften the flavor). Drain and let cool, then pop the jackets off the cloves and reserve.
- Sprinkle the chicken with salt and pepper. Heat the EVOO in a large ovenproof skillet. Add the chicken, skin-side down, and cook until the skin is browned and very crisp, 7 to 8 minutes. Flip the chicken and brown the other side, 3 to 4 minutes more. Remove the chicken to a plate. Melt the butter into the fat remaining in the skillet and add the mushrooms and thyme. Cook until the mushrooms are browned and very tender, 12 to 15 minutes. Deglaze with the Marsala, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Return the chicken to the skillet, skin-side up, and add the garlic. Add enough stock to come up and around the chicken but not cover the skin. Transfer the skillet to the oven and cook for 45 minutes.
- Transfer the chicken to a warmed platter and loosely tent with foil. Reduce the sauce on the stovetop until it is thick enough to coat the back of a spoon. Add the kale and cook until just wilted, then stir in a bit of nutmeg.
- Spoon the sauce and kale into shallow bowls and top with the chicken. Serve with warm bread for mopping.
CHICKEN THIGHS BRAISED IN WHITE WINE
Chicken thighs are packed with moist dark meat and plenty of flavor. The wine sauce and spices bring out even more flavor in this slow-cooking supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h10m
Number Of Ingredients 9
Steps:
- In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
- Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
- Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.
Nutrition Facts : Calories 422 g, Fat 20 g, Protein 44 g
EASY OVEN-BRAISED CHICKEN THIGHS
This recipe is exceedingly simple, although not particularly fast. It's a winner every time, even with my fussy daughter. I prefer to use dark meat with this recipe as it breaks down better when braising. Goes well with scalloped potatoes.
Provided by Rebecca Reed Montano
Time 1h45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Heat oil in a large skillet over medium-high heat until shimmering.
- Pat chicken dry and season generously with salt and pepper. Working in batches, place in the hot skillet, skin-side down. Cook until well browned but be sure not to burn, about 3 minutes. Turn and cook on the bottom side for 1 minute. Transfer to a 9x13-inch baking dish, skin-side up.
- Combine boiling water, garlic powder, and bouillon in a small bowl. Pour into the baking dish around (not over) the chicken until it comes about 1/3 of the way up the sides of the chicken; do not cover the chicken.
- Cover and bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes, uncovering and broiling for the last 5 minutes if possible. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove from the pan and let sit for at least 5 to 10 minutes before serving.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 3.3 g, Cholesterol 143.1 mg, Fat 16.6 g, Fiber 0.4 g, Protein 42 g, SaturatedFat 3.8 g, Sodium 424.1 mg, Sugar 1.3 g
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