Braised Chicken With Tomatoes And Freekeh Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO

Provided by Alex Guarnaschelli

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 13



Braised Chicken Thighs and Legs with Tomato image

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.

4 tablespoons canola oil
6 chicken thighs
6 chicken legs
Kosher salt
1 teaspoon whole cumin seeds
2 teaspoons chili flakes
1 large white onion, peeled, halved and thinly sliced
1 large ginger knob, peeled and grated
6 garlic cloves, peeled and halved lengthwise
1 (28-ounce) can whole, peeled tomatoes
2 cinnamon sticks
4 fresh or dried bay leaves
Water, as needed

BRAISED CHICKEN WITH TOMATOES AND FREEKEH

Here's another winner one-pot dinner, a delicious variation on chicken and rice. Thighs are browned then cooked with freekeh, a roasted and cracked wheat. The chewy texture of freekeh soaks up the chicken's juices and its nutty flavor pairs well with the olives and tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 9



Braised Chicken with Tomatoes and Freekeh image

Steps:

  • Preheat oven to 375 degrees. Heat oil in a large braiser or straight-sided ovenproof skillet over medium-high. Season chicken with salt and pepper; cook, skin-sides down, until golden brown, 5 to 6 minutes. Turn and brown on other sides, about 2 minutes. Transfer to a plate.
  • Pour off all but 2 tablespoons fat from skillet. Reduce heat to medium; add onion and garlic and cook, stirring, until onion is translucent, about 3 minutes. Stir in freekeh and cook about 30 seconds. Stir in 1 cup water, 1/2 teaspoon salt, and thyme. Return chicken to pan; add tomatoes and olives. Bring liquid to a boil, then cover and roast in oven until freekeh is tender and chicken is cooked through, about 30 minutes. Let stand 15 minutes; serve.

2 tablespoon extra-virgin olive oil
4 chicken legs (thighs and drumsticks; about 2 pounds total)
Kosher salt and freshly ground pepper
1 medium onion, finely diced
4 cloves garlic, smashed
1 cup cracked freekeh
4 sprigs thyme
1 pint cherry tomatoes
1/2 cup pitted green olives, such as picholine

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



Summer braised chicken with tomatoes image

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

2 tbsp olive oil
3 banana shallots , finely sliced
4 chicken legs
300ml gluten-free chicken stock
2 large garlic cloves , peeled but left whole
a few lemon thyme sprigs
400g cherry tomato
3 plum tomatoes , quartered
400g can cannellini bean , drained and rinsed
1 green chilli , finely sliced
175g quick-cook fine polenta
85g finely grated parmesan
knob of butter
small bunch basil , leaves picked and torn, to serve

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



Savory Braised Chicken with Vegetables image

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

1/2 cup seasoned bread crumbs
6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons olive oil
1 can (14-1/2 ounces) beef broth
2 tablespoons tomato paste
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound fresh baby carrots
1 pound sliced fresh mushrooms
2 medium zucchini, sliced
Sliced French bread baguette, optional

BRAISED CHICKEN WITH TOMATO AND ROSEMARY

This recipe is from Autralian Good Food June 2010 Easy one-pot family meals bonus book. My dad made this for me and the chicken was so tender and tasty. The sauce is delicious and hearty with its Italian flavours, it makes a great winter meal. I would not recommend leaving out the anchovies if you don't like them. I don't like them, but I didn't know they were in there until dad told me! I think they are important to the flavour of the sauce, as are the capers and rosemary. If you don't have fresh rosemary, dried works just fine. You could also use chicken breast instead of thigh fillets, I don't usually like thigh fillets, but in this dish I thought they were delicious, very tender and almost falling apart. You would probably not get quite the same result with breast. If you do use breast you will have to reduce the cooking time. Also, make sure you use a pan with a lid, because it needs to be covered during part of the cooking process. It is great served with salad greens and crusty bread.

Provided by micro_ang

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9



Braised Chicken With Tomato and Rosemary image

Steps:

  • Heat half of the oil in a large frying pan on medium. Cook chicken for 3-4 minutes each side until browned.
  • Add half of the chopped rosemary and stir to combine. Transfer chicken to a plate.
  • Heat remaining oil and cook onion for 3-4 minutes until soft. Add garlic, anchovy and remaining rosemary. Cook for 2-3 minutes until fragrant.
  • Add tomatoes, capers and red wine or water. Bring to the boil.
  • Return chicken to pan, reduce heat to low, cover and simmer for 15-20 minutes until cooked through.
  • Season with salt and pepper to taste and scatter over the extra rosemary sprigs.
  • Serve with salad greens and crusty bread.

1 tablespoon olive oil
8 chicken thigh fillets
1 sprig rosemary, finely chopped, plus extra sprigs to serve
1 red onion, finely sliced
3 garlic cloves, sliced
2 anchovy fillets, chopped
400 g chopped tomatoes
1 tablespoon capers, rinsed and drained
1/3 cup dry red wine (or water)

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



Braised Chicken with Tomatoes and Olives image

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.

8 chicken thighs with skin and bones (2 1/2 lb)
1 tablespoon olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced
1 teaspoon chopped fresh thyme
1 (14- to 15-oz) can crushed tomatoes in purée
1/2 cup Kalamata or other brine-cured black olives, pitted and quartered lengthwise
1/2 teaspoon salt
1/4 teaspoon black pepper
Garnish: fresh thyme leaves
Accompaniment: spaghettini with garlic and lemon

BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11



Braised Chicken With Tomatoes, Olives and Capers image

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

2 tablespoons olive oil
1 whole cut-up chicken, or about 3 pounds parts, bone in, skin on
Salt and freshly ground black pepper
2 medium onions, chopped
2 tablespoons drained capers
2 teaspoons minced garlic
1 28-ounce can diced tomatoes (with juice)
1/2 cup dry white wine or chicken stock
1 cup Niçoise or kalamata olives, pitted
1 tablespoon fresh thyme leaves
1/4 cup chopped fresh parsley for garnish

BRAISED CHICKEN WITH OLIVES AND TOMATOES

An impressive all-in-one bake bursting with Mediterranean flavours

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 11



Braised chicken with olives and tomatoes image

Steps:

  • Heat the oven to 220C/fan 200C/gas 7. Toss the first 4 ingredients in a roasting tray in 2 tbsp oil and cook for 25 minutes. Meanwhile, fry the chicken in 2 tbsp oil until browned and almost cooked through. Add to the tin for the last 10 minutes of cooking along with the tomatoes, wine, stock and olives.
  • Scatter with basil and serve.

Nutrition Facts : Calories 571 calories, Fat 30 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 1.88 milligram of sodium

1 sprig rosemary , chopped
1 large onion , sliced
2 garlic cloves , sliced
500g small new potato , quartered
olive oil
8-10 chicken pieces, thighs and drumsticks, skin on
500g baby plum or cherry tomato
300ml dry white wine
300ml chicken stock , fresh, cube or concentrate
150g Kalamata olive , drained
small bunch basil

BRAISED CHICKEN WITH TOMATOES, CUMIN AND FETA

Pleasantly reminiscent of shakshuka, this one-pot dinner has a similar spiced tomato sauce, but uses crispy skinned, cumin-laced chicken thighs instead of eggs. The harissa-spiked sauce is best spooned over an herbed rice or enjoyed with crusty bread to scoop up the melty feta. Roasted vegetables like kale or broccolini would round out the meal nicely. Harissa tends to differ in heat level from brand to brand, so adjust the heat accordingly.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11



Braised Chicken With Tomatoes, Cumin and Feta image

Steps:

  • Pat the chicken dry, trim away excess fat, then season well all over with salt, pepper and 2 teaspoons cumin.
  • Heat the oil in a large Dutch oven or heavy 12-inch skillet over medium until shimmering. Add the chicken thighs, skin-side down. (It's OK if they are a little snug; they will shrink as they cook.) Cook without moving until the skin is crispy and easily releases from the pan, about 8 to 10 minutes. Use tongs to turn over and cook until the bottom is lightly browned, 3 to 4 minutes more, then transfer to a plate.
  • Add the onions to the rendered chicken fat in the skillet, season with salt and cook, stirring occasionally, until they start to soften, 4 to 5 minutes. Stir in the remaining 1 tablespoon cumin and the garlic, and cook until fragrant, about 30 seconds. Stir in the harissa and let cook for about 1 minute. Add the crushed tomatoes, and season with salt. Bring the mixture to a boil over high, then adjust the temperature to maintain an active simmer. Cook until it becomes a deeper red color, about 5 minutes more.
  • Add any juices that collected on the plate, stir to mix, then nestle in the chicken thighs, skin-side up, so that the skin is above the sauce. Adjust the heat to maintain a simmer, then partly cover and cook until the chicken is tender and cooked through, 15 to 18 minutes. (If you'd like crispier skin, pop the chicken under the broiler for a minute or two.)
  • Garnish with the feta and cilantro and serve with bread or herbed rice.

2 1/2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
Kosher salt and black pepper
2 teaspoons plus 1 tablespoon ground cumin
3 tablespoons olive oil
1 medium red onion, thinly sliced (about 2 ½ cups)
3 large garlic cloves, minced or grated
1 to 2 tablespoons harissa paste
1 (28-ounce) can crushed tomatoes
1/2 cup crumbled feta
1/4 packed cup roughly chopped cilantro or flat-leaf parsley leaves and fine stems
Crusty bread or herbed rice, for serving

BRAISED CHICKEN WITH TOMATOES AND OLIVES (POULET PROVENCAL)

Provided by Shelley Wiseman

Categories     Chicken     Olive     Tomato     Roast     Kid-Friendly     Dinner     Fall     Summer     Family Reunion     Potluck     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12



Braised Chicken with Tomatoes and Olives (Poulet Provencal) image

Steps:

  • Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
  • Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
  • Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
  • Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.
  • Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
  • Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.

1 pound tomatoes (3 to 4 medium), cut into wedges
1 large onion, cut into wedges, leaving root ends intact
1/2 cup drained brine-cured black olives, pitted if desired
4 large garlic cloves, sliced, plus 1 teaspoon minced
3 tablespoons olive oil, divided
2 teaspoons herbes de Provence, divided
1/2 teaspoon fennel seeds
1 whole chicken (about 3 1/2 pounds)
Equipment:
Equipment: kitchen string
Accompaniment: crusty bread
Garnish: chopped flat-leaf parsley

BRAISED CHICKEN WITH GREEN PEPPERS AND TOMATOES

Make and share this Braised Chicken With Green Peppers and Tomatoes recipe from Food.com.

Provided by CulinaryQueen

Categories     Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9



Braised Chicken With Green Peppers and Tomatoes image

Steps:

  • Bring a pot of water to the boil. Score an 'X' on the bottom of each tomato. Carefully place tomatoes into the boiling water, turn off the heat and let sit for about 1-2 minutes. Remove the tomatoes with a slotted spoon and peel the skin off. Chop tomatoes and set aside.
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken until golden brown, about 2-3 minutes each side, adding more oil to pan as needed. Transfer chicken to platter.
  • In same skillet, add onion, garlic and parsley and saute until onion is soft, scraping up any brown bits, about 5 minutes.
  • Add green peppers, tomatoes and wine and stir to combine. Season with salt and pepper.
  • Lay chicken breasts on top of mixture. Cover and simmer over mediun-low heat for 30 minutes. Uncover and cook until chicken is tender and sauce is reduced, about 15 minutes.
  • Serve with rice or noodles.
  • Enjoy!

Nutrition Facts : Calories 245.4, Fat 6.3, SaturatedFat 1.1, Cholesterol 68.4, Sodium 87.8, Carbohydrate 10.8, Fiber 2.6, Sugar 5.7, Protein 29.1

6 tomatoes, peeled and coarsely chopped
2 -4 tablespoons extra virgin olive oil
6 boneless skinless chicken breasts
salt and pepper, for seasoning
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons fresh Italian parsley, minced or 2 tablespoons dried parsley
2 green bell peppers, coarsely chopped
1 cup dry white wine or 1 cup sherry wine

More about "braised chicken with tomatoes and freekeh recipes"

TOMATO BRAISED CHICKEN THIGHS - SLENDER KITCHEN
1. Season the chicken with salt and pepper. 2. Heat a nonstick skillet over medium high heat. Add the chicken thighs and cook for 3-4 …
From slenderkitchen.com
5/5 (1)
Total Time 50 mins
Category Dinner
Calories 276 per serving
  • 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.
  • Cook at a low simmer for 30 minutes or until chicken is fully cooked. Sprinkle with parsley if desired.
tomato-braised-chicken-thighs-slender-kitchen image


BRAISED CHICKEN WITH TOMATOES | POLLO ENTOMATADO SENCILLO
Set aside. (Please check the ingredients list below) Heat oil in a large dutch oven or heavy pot over medium-high heat. Once it is hot, add the chicken pieces skin-side down. Fry …
From mexicoinmykitchen.com
5/5 (5)
Total Time 45 mins
Category Chicken, Main Course
Calories 518 per serving
  • Heat oil in a large dutch oven or heavy pot over medium-high heat. Once it is hot, add the chicken pieces skin-side down. Fry the chicken, turning once per side until golden brown, about 10 minutes.
  • Reduce heat to medium and stir in the chopped onion and the garlic. Cook for about 3 minutes until the onion looks transparent.
  • Add the diced peppers and keep cooking for 5 more minutes. Scrape any browned bits at the bottom of the pot with a wooden spoon.


PAN BRAISED CHICKEN AND TOMATOES - MEZZE & TAPAS
The pan braised chicken happens in two quick stages. First, bring together your vegetables and get them cooking and the flavors melding. Then set them aside and use the very same pan to thoroughly brown your chicken. Once the chicken is browned, add the vegetables back to the pan and let them all finish cooking together.
From mezzeandtapas.com


BRAISED CHICKEN LEGS AND THIGHS WITH TOMATOES, POTATOES
7 Grocery Items Food Network Staffers Always Buy on Amazon. Sweepstakes. Get Ready to Grill Sweepstakes; All Sweepstakes + Contests; Enter Daily for a Chance to Win $10,000. Food Network Kitchen ...
From foodnetwork.com


BRAISED CHICKEN WITH TOMATOES AND FREEKEH FOOD
2 tablespoon extra-virgin olive oil: 4 chicken legs (thighs and drumsticks; about 2 pounds total) Kosher salt and freshly ground pepper: 1 medium onion, finely diced
From wikifoodhub.com


BRAISED CHICKEN WITH TOMATOES AND CHEESE | RICARDO
Deglaze with the wine and reduce by half. Add the tomatoes, honey and thyme. Bring to a boil, reduce the heat and simmer for about 5 minutes. Adjust the seasoning. Add the chicken and spoon the tomato mixture over it. Sprinkle with cheese. Transfer to the oven and broil until the cheese is browned and the chicken cooked through, about 5 minutes.
From ricardocuisine.com


BRAISED CHICKEN WITH LEEKS AND TOMATOES - TRIED AND TRUE RECIPES
Prepare Ingredients: Preheat oven to 400ºF. Pat the chicken dry and season all over. Trim the leeks and remove any tough outer leaves. Cut in half lengthwise and thoroughly wash. Cut the leeks crosswise into 1” half moon slices. Peel and mince the garlic. Roughly chop the parsley and set aside. In a bowl, combine the tomatoes, garlic, and ...
From triedandtruerecipe.com


TOMATO BRAISED CHICKEN RECIPES - TUTDEMY.COM
Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice …
From tutdemy.com


RECIPE FOR BRAISED CHICKEN WITH TOMATOES, HERBS, AND OLIVES
16 : chicken thighs (skin and bones intact) Salt and black pepper, to taste: 3 : tablespoons olive oil: 2 : red onions, sliced : 3 : large yellow or orange bell peppers, cored, seeded, and sliced
From boston.com


CHICKEN WITH FREEKEH {AUTHENTIC LEBANESE RECIPE
Season the chicken on both sides generously with salt and pepper and 7 spice. Transfer cooked freekeh to a serving dish and cover to keep warm. Wipe the skillet with a paper towel, then heat 1 tablespoon olive oil on medium heat. Add almonds and fry, stirring, until golden, 3 to 4 minutes. Remove almonds and set aside.
From feelgoodfoodie.net


BRAISED CHICKEN WITH TOMATOES, FENNEL, AND WHITE WINE
55 minutes. Servings. 5. This simple braised chicken dish is infused with Mediterranean flavors. Serve it with pasta, polenta, rice, or zucchini noodles. You can use whatever type of bone-in chicken you can find. Chicken thighs or chicken breasts also work in this recipe. Ingredients. 3 pounds bone-in chicken legs.
From nourishingmeals.com


30 MINUTE CHICKEN WITH BRAISED TOMATOES AND BURRATA
Heat oil and butter in a non-stick frying skillet over medium high heat. Add chicken and cook, about 5-7 minutes per side or until fully cooked and browned on both sides. This can vary with the size of your chicken. Remove from skillet and place on a clean plate. Lower the heat, add garlic and cook for 1 minute.
From servingdumplings.com


BRAISED CHICKEN WITH TOMATOES - THERESCIPES.INFO
Braised Chicken With Tomatoes, Cumin and Feta - NYT Cooking top cooking.nytimes.com. Preparation Pat the chicken dry, trim away excess fat, then season well all over with salt, pepper and 2 teaspoons cumin. Heat the oil in a large Dutch oven or heavy 12-inch skillet over medium...
From therecipes.info


BRAISED CHICKEN WITH SHALLOTS AND TOMATOES AND TARRAGON
Dairy: 2 tbsp butter; Meat: 3-4 lbs chicken thighs bone-in, skin on; Pantry: salt and pepper; 2 tbsp dijon mustard ; 1 cup white wine; 2 cups chicken broth
From balancingbowls.com


CHICKEN BRAISED WITH WINE AND TOMATOES - BETTER HOMES & GARDENS
Remove skin from chicken. In a large skillet heat oil. Brown chicken in hot oil over medium heat about 5 minutes, turning chicken to brown evenly. Drain fat. Add broth, wine, garlic, dried rosemary (if using), salt, and black pepper to chicken in skillet. Bring to boiling; reduce heat. Cover and simmer about 20 minutes.
From bhg.com


BRAISED CHERRY TOMATOES RECIPES ALL YOU NEED IS FOOD
Heat oven to 400 degrees. In a shallow 2-quart casserole or gratin dish, or an 11-by-7-inch baking dish, combine tomatoes, garlic, thyme, rosemary and 3/4 teaspoon salt. Toss with 1/4 cup of the olive oil to coat. Place the feta in the middle of the dish, …
From stevehacks.com


BRAISED CHICKEN WITH TOMATOES AND FREEKEH RECIPE
Apr 26, 2019 - Here's another winner one-pot dinner, a delicious variation on chicken and rice. Thighs are browned then cooked with freekeh, a roasted and cracked wheat. The chewy texture of freekeh soaks up the chicken's juices and its nutty …
From pinterest.co.uk


BRAISED CHICKEN WITH TOMATOES AND FREEKEH RECIPE | EAT YOUR BOOKS
Braised chicken with tomatoes and freekeh from Martha Stewart Living Magazine, Jan/Feb 2019 (page 99) Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) garlic; onions ; thyme; cherry tomatoes; chicken legs; picholine olives; cracked freekeh; Where’s the full recipe - why can I only see the ingredients? Always check the publication for a …
From eatyourbooks.com


BRAISED CHICKEN WITH TOMATOES RECIPES
Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice …
From tutdemy.com


ITALIAN BRAISED CHICKEN - RASA MALAYSIA
Rinse the chicken thighs with water and pat dry with paper towels. Season with salt and black pepper on both sides of the chicken. Puree the tomatoes in a food processor. Heat up the Xtreme braiser on high heat. When it's fully heated, arrange the chicken thighs, skin side down first. Brown both sides of the chicken.
From rasamalaysia.com


WHITE WINE TOMATO BRAISED CHICKEN RECIPE - SHE WEARS MANY HATS
Remove chicken from skillet; cover and keep warm. Add onion; cook and stir about 5 minutes or until softened. Add minced garlic and cook stirring for 2 minutes. Stir in wine, parsley, tomatoes, crushed toasted seeds and chicken. Bring to a low boil. Reduce heat to low; cover.
From shewearsmanyhats.com


BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO RECIPE - FOOD NEWS
5 chicken legs (drumstick and thigh together) 1 1/2 teaspoons salt. Freshly ground black pepper. All-purpose flour, for dredging. 4 tablespoons vegetable oil or butter. 3/4 cup white or red wine, beer, chicken stock, or water. 1 yellow onion, diced. 1 large carrot, diced. 2 celery stalks, diced. 2 garlic cloves, chunked, chopped, or sliced
From foodnewsnews.com


ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES
Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.) 2 teaspoons olive oil, 8 chicken thighs, Salt and pepper. 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.
From theendlessmeal.com


BRAISED CHICKEN AND TOMATO STEW - CHATELAINE
Cook until golden, 3 to 4 min per side. Add any remaining marinade to chicken. ARRANGE shallots around chicken. Add tomatoes, breaking up with a wooden spoon. Stir in water. Boil, then reduce heat ...
From chatelaine.com


BRAISED CHICKEN WITH TOMATOES AND PEPPERS - MOMMY …
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). Serve in shallow bowls over rice; sprinkle with remaining cilantro. Serve with lime ...
From mommymoment.ca


BRAISED CHICKEN WITH PEPPERS AND TOMATOES
Braised Chicken with Peppers and Tomatoes. Ingredients: 4 tablespoons (about) extra-virgin olive oil, divided 2 and 1/4 pounds skinless boneless chicken thighs (about 12) 1 large onion, minced 3 garlic cloves, minced 2 tablespoons minced fresh Italian parsley 2 bell peppers, cut into 1-inch squares 6 whole tomatoes from 28-ounce can, drained, chopped 1 …
From everybodylovesitalian.com


CHICKEN BRAISED WITH TOMATOES AND OLIVES RECIPE | MYRECIPES
Learn how to make Chicken Braised with Tomatoes and Olives. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From myrecipes.com


BRAISED CHICKEN WITH CHICKPEAS AND TOMATOES - MYRECIPES
Add vinegar, scraping pan to loosen browned bits. Cook 1 minute or until liquid evaporates. Step 5. Add 2 cups tomato, Homemade Chicken Stock, and reserved cooking liquid to pan. Add chickpea mixture, and bring to a boil. Place chicken on top of chickpeas, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
From myrecipes.com


TOMATO BASIL BRAISED CHICKEN | KARYL'S KULINARY KRUSADE
Add broth to the pot and cook for 1 minute. Add tomatoes to the pot and stir to fully combine. Place chicken, skin-side up in the pot. Put the pot in the oven, partially cover, and cook for 1 hour. Remove pot from oven, add basil leaves, and stir well to combine. Serve over rice or pasta.
From karylskulinarykrusade.com


BRAISED CHICKEN WITH SHALLOTS AND TOMATOES | GREENS & CHOCOLATE
After chicken is cooked, transfer the chicken to a plate and loosely tent with aluminum foil to keep warm. Add tomatoes to the pot, season with salt and pepper, and cook on high until sauce has thickened, about 6-8 minutes. Reduce heat to medium low and return chicken to pot. Cook an additional 3-4 minutes. Serve garnished with tarragon if desired.
From greensnchocolate.com


ITALIAN BRAISED CHICKEN - THERESCIPES.INFO
Jun 17, 2020Arrange the chicken in one layer in the frying pan. Fry on medium heat, turning when needed, until the chicken is evenly browned and caramelised. Sprinkle garlic and fresh rosemary over chicken. Stir through the chicken and allow to fry for a a minute or two until fragrant. Add wine. Bring to boil then add half a cup of water.
From therecipes.info


BRAISED CHICKEN WITH FIRE-ROASTED TOMATOES - RELISH
Combine tomatoes, broth, tomato paste, orange rind, salt and pepper in a large bowl; set aside. Lightly coat chicken with breadcrumbs. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook until golden brown, about 6 minutes per side. Remove to a plate. Heat remaining oil in skillet.
From relish.com


BRAISED GREEK CHICKEN IN TOMATO SAUCE - THE GREEK FOODIE
Return the chicken to the pot. Add some fresh herbs sprigs like oregano and thyme. Bring to a boil. Cover tightly and transfer to the oven. Cook for one hour in a 300 F preheated oven.. Remove the lid and let the chicken cool in the pot for 15 minutes before serving.. Serve with a sprinkle of extra virgin olive oil on top and fresh herb leaves like oregano and thyme.
From thegreekfoodie.com


WINE & TOMATO BRAISED CHICKEN RECIPE | EATINGWELL
Directions. Step 1. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool. Advertisement. Step 2. Drain off all but 2 tablespoons fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 …
From eatingwell.com


SIMPLE, DELICIOUS CHICKEN THIGHS BRAISED WITH TOMATOES ... - THE 2 …
Chicken Thighs Braised with Tomatoes, Onions, and Garlic. You can simmer this dish on the stovetop or place it in the oven at a low temperature like 325. If you have an Instant Pot, you can brown the meat on your sauté mode, remove and add the vegetables and cook until translucent, return your meat, add your liquid and set for the meat mode ...
From the2spoons.com


Related Search