BRAISED CHICKEN WITH GARLIC AND WHITE WINE
Steps:
- Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
- Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
- Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.
BRAISED CHICKEN WITH ROSEMARY, CHICKPEAS AND SALTED LEMON
This stew takes inspiration from long-simmered tagine dishes with many layers of flavors. In this weeknight version, a broth seasoned with salted lemon, rosemary and tomatoes bathes the chicken and chickpeas, making a lovely, hearty stew. For a bold and bright finish, lemon slices quick-pickled in juice and salt are added to the stew. A handful of hearty greens, a scattering of fresh herbs and a spoon of creamy yogurt ensures every bite is rich and flavorful. Serve over steamed couscous or with thick slices of crusty bread for dipping.
Provided by Yewande Komolafe
Categories dinner, weekday, poultry, soups and stews, main course
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- If using whole chicken legs, cut the joint just enough to bend the leg, and make a deep, 2-inch-long cut on the meat without cutting all the way through.
- Cut one half of the lemon crosswise into 1/8-inch-thick half moons. Transfer them to a medium bowl. Sprinkle with 1 teaspoon salt and use a fork to lightly crush the slices and release the juice. Cut the other lemon half into wedges for serving.
- Pat the chicken pieces dry and season both sides with salt. In a large lidded skillet or Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, add the chicken pieces skin-side down, cover, and cook until the skin is golden brown, about 8 to 10 minutes. Flip, cover and cook for another minute or two, then transfer chicken to a plate. If working in batches, add 2 more tablespoons oil to the skillet, sear the remaining chicken legs then transfer them to the plate.
- Pour off all but about 2 tablespoons of fat from the pan. Add the onions and sauté until just softened, about 2 minutes, then add the garlic and rosemary and cook until fragrant, about 1 minute. Add the white wine, then add the tomatoes with their juices, crushing the tomatoes with your hands as you go. Rinse the tomato can with 1 cup water. Add the water and the chickpeas to the pan. Season lightly with salt and black pepper.
- Bring to a boil, return the chicken and any accumulated juices to the pan and reduce heat to low. Cover and simmer until the chicken is cooked through and tender, 15 to 18 minutes.
- Uncover the pot and transfer the chicken to bowls or a large rimmed serving platter. Add the sliced lemon plus any accumulated juices to the pot, increase the heat to medium-high and allow to thicken slightly, 2 to 3 minutes. Discard the rosemary stem, then stir in the hearty greens, remove from heat and season with additional salt if needed.
- To serve, spoon the stew over the chicken legs, top with a handful of the herbs, yogurt and fresh lemon wedges for squeezing. Drizzle with olive oil, if desired, and serve with steamed couscous or slices of crusty bread for dipping.
BRAISED CHICKEN WITH WHITE WINE, TOMATOES, AND PEAS
Aromatic simmered chicken hits the right notes for dinner on a cold evening. Grape tomatoes, peas, and some lemon juice offer welcome brightness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 9
Steps:
- In a medium saucepan, cook rice according to package instructions. Spread 3 cups cooked rice on a rimmed baking sheet to cool; refrigerate for Chicken Fried Rice, up to 1 day. Cover remaining rice in pan to keep warm; set aside.
- While rice is cooking, season chicken with salt and pepper. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Working in batches, cook chicken until browned, 4 to 5 minutes per side; transfer to a plate (reserve pot).
- Return chicken and any juices to pot; add wine and thyme. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is opaque throughout, 10 to 15 minutes. Remove 4 chicken thighs; refrigerate for Chicken Fried Rice, up to 1 day.
- Add peas and tomatoes to pot; cook, stirring occasionally, until tomatoes are softened, 4 to 5 minutes. Stir in lemon juice; season with salt and pepper. Serve chicken and vegetables over rice, garnished with thyme sprigs.
Nutrition Facts : Calories 532 g, Fat 12 g, Fiber 4 g, Protein 47 g
BRAISED CHICKEN WITH BABY VEGETABLES AND PEAS
This is a one dish meal! Buy a whole chicken cut up, or if you prefer dark meat, buy four chicken leg quarters. This recipe is from Cooking Light.
Provided by breezermom
Categories One Dish Meal
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Melt 1 tbsp butter in a Dutch oven over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken to dutch oven; saute 5 minutes on each side or until browned. Remove from pan.
- Add broth to pan; cook 1 minute, scraping pan to loosen browned bits. Add wine, thyme, turnips, carrots, onions,6 parsley sprigs, and bay leaves; stir. Add chicken to pan, nestling into vegetable mixture; bring to a boil.
- Cover, reduce heat, and simmer 20 minutes or until chicken is done. Discard bay leaves and parsley sprigs. Remove chicken and vegetables from the pan.
- Place a zip top plastic bag inside a 2 cup glass measure. Pour cooking liquid into bag. Let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into the pan, stopping just before fat layer reaches opening; discard fat.
- Return liquid to pan. Bring liquid to a boil; cook until reduced to 1 1/2 cups (about 5 minutes.
- Melt remaining 1 tbsp butter in a small skillet. Add flour, stirring until smooth. Add flour mixture to cooking liquid; cook 2 minutes or until slightly thick, stirring constantly.
- Return chicken and vegetable mixture to pan; stir in peas. Cook 3 minutes or until thoroughly heated. Garnish with chopped parsley.
Nutrition Facts : Calories 519.9, Fat 21.2, SaturatedFat 8, Cholesterol 107.5, Sodium 1242.6, Carbohydrate 39.4, Fiber 8.7, Sugar 18.3, Protein 32.8
CHICKEN BRAISED IN MUSTARD AND WHITE WINE
Adapted from a Saveur recipe based on a classic but simple French dish. Winter comfort food; serve with something that will soak up the delicious sauce, either rice or crusty bread.
Provided by zeldaz51
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat oven to 375°. Heat oil in a large saucepan or Dutch oven over medium-high heat. Season chicken with salt and pepper. Brown both sides of chicken, flipping once, about 10 minutes; cook in batches to avoid crowding the pan or it will not brown well. Transfer chicken to a plate and set aside. Add the shallots and garlic to pan, cook, stirring occasionally, until shallots are golden, 3-5 minutes. Add the wine, stock, mustard, and thyme, and bring to a boil. Return the chicken to the pan with any juices, cover with a lid, and transfer to the oven. Bake until chicken is cooked through, about 45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°. Alternatively, you can cook it on the stovetop over a very low heat (a bare simmer).
- 2. Transfer chicken to a serving platter and keep warm. Return saucepan to stove; bring to a boil. Cook, stirring occasionally, until reduced by half, 8-10 minutes. Spoon sauce over chicken; garnish with tarragon.
Nutrition Facts : Calories 589.1, Fat 41.6, SaturatedFat 10.7, Cholesterol 191, Sodium 178.8, Carbohydrate 6.2, Fiber 0.3, Sugar 0.3, Protein 40.5
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
More about "braised chicken with white wine tomatoes and peas recipes"
FAST & EASY EVERYDAY FOOD RECIPE FOR BRAISED CHICKEN …
From popsugar.com
Estimated Reading Time 1 min
- In a medium saucepan, cook rice according to package instructions. Spread 3 cups cooked rice on a rimmed baking sheet to cool; refrigerate for Chicken Fried Rice, up to 1 day. Cover remaining rice in pan to keep warm; set aside.
- While rice is cooking, season chicken with salt and pepper. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Working in batches, cook chicken until browned, 4 to 5 minutes per side; transfer to a plate (reserve pot).
- Return chicken and any juices to pot; add wine and thyme. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is opaque throughout, 10 to 15 minutes. Remove 4 chicken thighs; refrigerate for chicken fried rice, up to 1 day.
- Add peas and tomatoes to pot; cook, stirring occasionally, until tomatoes are softened, 4 to 5 minutes. Stir in lemon juice; season with salt and pepper. Serve chicken and vegetables over rice, garnished with thyme sprigs.
WHITE WINE TOMATO BRAISED CHICKEN RECIPE - SHE WEARS …
From shewearsmanyhats.com
WHITE WINE BRAISED CHICKEN AND VEGETABLES - A SAUCY …
From asaucykitchen.com
BRAISED CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
QUICK-BRAISED CHICKEN WITH WHITE WINE AND …
From tastefoodblog.com
BRAISED CHICKEN WITH MUSHROOMS AND WHITE WINE
From adventuresincooking.com
WHITE WINE BRAISED CHICKEN THIGHS WITH TOMATOES AND …
From whatjewwannaeat.com
WHITE WINE AND TOMATO-BRAISED CHICKEN - MUIR GLEN …
From muirglen.com
TOMATO-BRAISED ROTISSERIE CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
CHICKEN BRAISED IN WHITE WINE - WILLIAMS SONOMA
From williams-sonoma.com
CHICKEN BREASTS BRAISED IN WHITE WINE RECIPE
From recipezazz.com
BRAISED CHICKEN WITH WHITE WINE AND SPRING PEAS
From southerncastiron.com
ITALIAN-STYLE BRAISED CHICKEN IN WINE RECIPE - LEITE'S …
From leitesculinaria.com
CHICKEN BRAISED WITH RED WINE VINEGAR AND TOMATOES
From finecooking.com
BRAISED CHICKEN WITH WHITE WINE, TOMATOES, AND PEAS RECIPE
From pinterest.com
RECIPE: CHICKEN BRAISED IN WHITE WINE WITH TOMATOES, OLIVES
From edibletcetera.com
BRAISED CHICKEN, TOMATOES, POTATOES, PEAS - SPINACH TIGER
From spinachtiger.com
BRAISED CHICKEN IN WHITE WINE, TOMATO-CREAM SAUCE - EAT …
From eatsmarter.com
WINE-BRAISED CHICKEN WITH PEACHES - PARDON YOUR FRENCH
From pardonyourfrench.com
BRAISED CHICKEN THIGHS IN WHITE WINE SAUCE - FAMILYSTYLE FOOD
From familystylefood.com
RED WINE AND TOMATO BRAISED CHICKEN - A BEAUTIFUL PLATE
From abeautifulplate.com
QUICK–BRAISED HONEY DIJON CHICKEN WITH WHITE COOKING WINE IS
From thekitchn.com
CHICKEN BRAISED WITH WINE AND TOMATOES - BETTER HOMES & GARDENS
From bhg.com
BRAISED CHICKEN WITH WHITE WINE, TOMATOES, AND PEAS
From mealplannerpro.com
WHITE BALSAMIC-BRAISED CHICKEN WITH LEEKS AND PEAS ... - BLOG YOUR …
From blogyourwine.com
BRAISED CHICKEN WINGS WITH TOMATOES, OLIVES AND PEPPERS
From budgetpantry.com
TOMATO-BRAISED CHICKEN WITH CHICKPEAS - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
OVEN-BRAISED CHICKEN, TORTELLINI, & PEAS IN TOMATO …
From mutti-parma.com
BRAISED CHICKEN WITH WHITE WINE TOMATOES AND PEAS FOOD
From wikifoodhub.com
BRAISED CHICKEN WITH WHITE WINE, TOMATOES, AND PEAS
From popsugar.com
WHITE WINE BRAISED CHICKEN - THENONCHALANTCOOK
From thenonchalantcook.com
WINE & TOMATO BRAISED CHICKEN - PERSONAL LEVEL FITNESS
From personallevelfitness.com
WHITE WINE–BRAISED CHICKEN RECIPE - BON APPéTIT
From bonappetit.com
BRAISED CHICKEN IN WHITE WINE - TASTEFOOD
From tastefoodblog.com
BRAISED CHICKEN WITH WHITE WINE TOMATOES AND PEAS BEST RECIPES
From findrecipes.info
BRAISED CHICKEN WITH TOMATOES, FENNEL, AND WHITE WINE
From nourishingmeals.com
VINEGAR-BRAISED CHICKEN WITH LEEKS AND PEAS - FOOD & WINE
From foodandwine.com
RECIPE: CHICKEN BRAISED WITH PANCETTA AND TOMATOES - FOOD NEWS
From foodnewsnews.com
BREADED ITALIAN CHICKEN WITH PEAS IN A WHITE WINE REDUCTION
From nourishingsimplicity.org
BRAISED CHICKEN THIGHS WITH TOMATOES AND WHITE BEANS
From livinglou.com
BRAISED CHICKEN WITH WHITE WINE, TOMATOES, AND PEAS RECIPE
From pinterest.ca
You'll also love