Braised Ligurian Chicken Recipes

Steps:

• In a large bowl, combine flour with salt and pepper to taste. Add chicken pieces and toss until evenly coated.
• Place a large flameproof casserole dish over medium-high heat, and heat olive oil. Add chicken pieces, and fry until golden underneath, about 5 minutes (Fry in batches if your pan isn't large enough to accommodate all of the chicken without crowding). Turn chicken, and add rosemary and garlic. Continue to fry until garlic is softened but not colored, about 3 minutes. Add wine. When it comes to a boil, add anchovies, olives and tomatoes.
• Partly cover pan, and reduce heat to medium low. Simmer until chicken is cooked and tender, and broth is reduced to a rich sauce, 15 to 20 minutes. To serve, discard rosemary sprigs, and season well with salt and pepper to taste. Place a piece or two of chicken on each plate, and top with a spoonful of sauce.

Steps:

• Pat chicken parts dry. Melt butter in a 4-quart casserole. Brown chicken on both sides, a few pieces at a time, over medium-high heat, removing pieces to a platter as they finish. Season with salt and pepper. Reduce heat to medium.
• Add onion and garlic and cook, stirring, a couple of minutes until soft. Stir in sherry vinegar, chicken stock and cardamom. Return chicken to the pot and baste with stock mixture. Place grape bunches in pot, add thyme, cover and reduce heat to very low. Let cook 30 minutes. Chicken juices should run clear when thigh or leg is pierced with the tip of a knife.
• Transfer chicken to a warm serving platter and arrange grape clusters on top and around chicken. Tent with foil to keep warm. Heat pot on high, stir in balsamic vinegar and cook 2 to 3 minutes until sauce is somewhat reduced and thickened. Check seasoning. Discard thyme. Spoon sauce over chicken and grapes, and serve.

Steps:

• In a large bowl, combine flour with salt and pepper to taste.
• Add chicken pieces and toss until evenly coated.
• Place a large flameproof casserole dish over medium-high heat, and heat olive oil.
• Add chicken pieces, and fry until golden underneath, about 5 minutes.
• Turn chicken, and add rosemary and garlic.
• Continue to fry until garlic is softened but not colored, about 3 minutes.
• Add wine.
• When it comes to a boil, add anchovies, olives and tomatoes.
• Partly cover pan, and reduce heat to medium low.
• Simmer until chicken is cooked and tender, and broth is reduced to a rich sauce, approx 45 minutes.
• To serve, discard rosemary sprigs, and season well with salt and pepper to taste.
• Place a piece or two of chicken on each plate, and top with a spoonful of sauce.
• Serve with pasta or potatoes.

Steps:

• In a large bowl, combine flour and salt and pepper to taste.
• Add chicken pieces and toss until evenly coated.
• Place a large saute pan or heat-proof casserole over medium-high heat.
• Add olive oil.
• When oil is hot, add chicken pieces and saute until browned.
• Turn chicken and add rosemary and garlic.
• Continue to saute until garlic is softened, about three minutes.
• Add wine.
• When wine comes to a boil, add anchovies, olives and tomatoes.
• Partly cover pan and lower heat to medium low.
• Simmer until chicken is cooked and broth is reduced to a sauce, about 15 to 20 minutes, depending upon the size of your chicken pieces.
• To serve, discard rosemary sprigs and season dish well with salt and pepper.

Steps:

• Heat the oil in a pan and fry the onion for about 5 minutes or until soft.
• Add garlic, chilli, ginger lemongrass and curry paste.
• Add chicken and braise on all sides, coating well with curry paste.
• Cover and cook for 15 minutes over a low heat.
• Remove lid, add sugar and stir well.
• Pour in coconut cream and stock and bring to the boil.
• Reduce heat and simmer uncovered for another 30 minutes.
• Serve over rice.
• I*like to add zucchini, green beans, and red and green capsicum in the last 15 minutes of cooking if I don't feel like making a separate vegetable dish.

Steps:

• Oven at 350°F.
• In a bowl, mix yogurt, mustard and ginger root.
• In a second bowl, mix breadcrumbs and seasonings.
• Dip the chicken in the yogurt mixture, then the breadcrumb mixture. Warning, this part is a bit messy --
• Place on a baking sheet sprayed with Pam, or lined with parchment paper.
• Bake for 35 minutes, till cooked through and golden brown.
• Exchanges: 1 starch, 4 protein.