Braised Chicken With Red Onion And Carrots Recipes

Steps:

• Blot chicken thighs with paper towels and sprinkle with salt and pepper.
• Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
• Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
• Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
• Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
• Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.

Steps:

• Preheat the oven to 325 degrees F.
• Add the olive oil to a large Dutch oven over medium heat. Season the chicken with salt and pepper. When the oil is hot, place the chicken pieces skin-side down in a single layer in the pot. Cook on both sides, turning several times, until the skin is browned, about 4 minutes. Remove to a plate and set aside.
• Add the garlic, carrot chunks and onion quarters, followed by the wine, stock, apricots and rosemary. Stir together, then return the chicken to the pot. Bring to the boil, cover and braise in the oven until the chicken and vegetables are tender, about 2 1/2 hours.
• Serve the chicken over Cheese Grits with the onions, carrots, garlic and apricots, making sure to get a spoonful or two of the cooking liquid. Garnish with parsley and serve.
• Bring the chicken broth to a boil in a saucepan over medium heat. Slowly stir in the grits, then return to a boil and simmer for 3 to 4 minutes.
• Turn down the heat to low and stir in the Cheddar and cream cheese. Cook until the Cheddar is melted and the cream cheese is incorporated into the mixture, another 3 to 4 minutes. Stir in the butter and keep warm until ready to serve.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
• Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
• Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
• Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Cut the chicken into 10 pieces: 2 legs, 2 thighs, 2 wings, and the 2 breasts halved crosswise. Season the chicken pieces all over with salt and pepper.
• Trim both ends of the onions. Bring a saucepan of water to a boil over high heat. Add the onions and blanch for about 1 1/2 minutes, then drain and shock in ice water. Peel the onions; the skins should slip off easily.
• Cut the carrots in half lengthwise, then cut crosswise into 1 1/2-inch chunks.
• Choose a heavy pot wide enough to hold the chicken pieces snugly in a single layer. Heat the pot over high heat. Add the olive oil, then add the chicken, skin side down. Brown well, then turn with tongs and brown the other side, about 5 minutes total. Set the chicken aside on a platter.
• Add the onions, carrots, thyme, sugar, and a pinch of salt. Sauté, stirring often, until the vegetables begin to caramelize, about 10 minutes. Add the vinegar and use a wooden spoon to release any residue stuck to the bottom of the pot. Simmer for about 1 minute to evaporate the vinegar, then return the chicken to the pot, skin side up. Add the stock. Bring to a simmer, cover, and adjust the heat to maintain a gentle simmer. Cook until the leg meat begins to pull away from the bone and the white meat is no longer pink at the bone, about 20 minutes.
• Transfer the chicken to a platter with tongs. If the pan juices are too thin, raise the heat to high and reduce to a pleasing sauce consistency. Taste and adjust the seasoning; the sauce may need a touch more vinegar. Spoon the vegetables and sauce over the chicken and garnish with the parsley. Serve immediately.
• Enjoy with Cakebread Cellars Napa Valley Chardonnay or another medium- to full-bodied white wine.

Steps:

• Sprinkle chicken with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken to skillet; sauté until brown, about 3 minutes per side. Using tongs, transfer chicken to plate. Add onion, bay leaves and rosemary to skillet. Reduce heat to medium; sauté until onion is tender, about 6 minutes. Add broth and wine. Boil until mixture thickens slightly, stirring occasionally, about 8 minutes. Return chicken to skillet; spoon sauce over. Cover skillet and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.