BRAISED CHICKEN THIGHS WITH BUTTERNUT SQUASH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 4 to 5 minutes per side. Remove to a plate.
- Add the squash and onion to the skillet and cook, stirring occasionally, until softened and lightly browned in spots, about 3 minutes. Add the garlic and cook until softened, about 30 seconds. Add the turmeric, cinnamon stick and raisins and stir to coat the vegetables.
- Add the lemon zest and chicken broth to the skillet and bring to a simmer. Return the chicken to the skillet and reduce the heat to maintain a steady simmer; cover and cook until the chicken is cooked through, 10 to 12 minutes.
- Transfer the chicken to plates. Stir the lemon juice into the broth and season with salt and pepper. Spoon the broth and vegetables over the chicken and top with cilantro.
PROVENCAL BRAISED CHICKEN
I found this recipe at finerkitchens.com Originally from "Classic Home Cooking" by Mary Berry and Marlene Speiler. I used skinless chicken breasts, the original recipe used a whole cut up chicken.
Provided by Dona England
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Season chicken generously with salt, cayenne and herbs de Provence.
- Place in an oven safe skillet, interspersed with garlic, red pepper and carrot.
- Tuck in the parsly sprigs and pour on stock to almost cover chicken.
- Cover the skillet and braise in the oven until chicken is just cooked through.
- Meanwhile, reduce the vinegar in another saucepan to 2 Tablespoons.
- Remove the chicken from the skillet and set aside.
- Place the skillet on the stove and simmer until vegetables are very soft.
- Remove the parsly and puree the skillet's contents in a blender. ( I used an immersion blender).
- Return sauce to skillet.
- Add the reduced vinegar and tomato paste to the sauce.
- Return the chicken to the pan to reheat gently.
- Serve on a platter with chopped parsly, if desired.
Nutrition Facts : Calories 313.4, Fat 3.7, SaturatedFat 0.9, Cholesterol 137.8, Sodium 1986.9, Carbohydrate 10.6, Fiber 1.8, Sugar 3.2, Protein 57
BRAISED CHICKEN WITH BUTTERNUT SQUASH AND CRANBERRIES
Delicious on its own, this dish is also great served over couscous. Use the other half of your butternut squash to make Butternut Squash Soup with Shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h5m
Number Of Ingredients 11
Steps:
- Cut half the squash into 1-inch pieces and set aside. Cut remaining squash into 1/2-inch pieces and reserve, refrigerated, to make Butternut Squash Soup with Shrimp.
- In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper and, in two batches, cook, skin side down, until skin is golden and crisp, about 5 minutes per batch. Transfer chicken to a plate; pour off fat from pot.
- Add 1 tablespoon oil, reserved squash, and onion to pot and cook until vegetables are beginning to soften, about 5 minutes. Add sage, flour, coriander, and nutmeg and cook, stirring, until fragrant, about 2 minutes. Add broth and cook, stirring and scraping up any browned bits with a wooden spoon, 1 minute. Nestle chicken, skin side up, in squash mixture, add cranberries, and bring to a boil. Reduce heat, partially cover, and simmer until chicken is cooked through and squash is tender, 20 to 25 minutes.
Nutrition Facts : Calories 460 g, Fat 24 g, Fiber 5 g, Protein 35 g, SaturatedFat 6 g
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