Chicken Ghiveci Romanian Braised Chicken Recipes

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CHICKEN GHIVECI (ROMANIAN BRAISED CHICKEN)

This is a Romanian chicken dish that we love having with either bread or rice. DH would whip up a lot to last us for days so we don't need to cook much and we never get bored with it. Dried spices are used here to speed up preparation time and preparation time here assumes that the chicken has already been cut.

Provided by Pneuma

Categories     Stew

Time 1h

Yield 6-8 chicken pieces, 4-6 serving(s)

Number Of Ingredients 14



Chicken Ghiveci (Romanian Braised Chicken) image

Steps:

  • heat oil in large wok or casserole pan until hot enough to cook.
  • add onions and garlic stir frying 1 min until soft.
  • add bell pepper and stir fry for 1 minute
  • add chicken cut ups and brown both sides 10-13 minutes.
  • add rest of ingredients, stir fry for 1 min then cover and cook for 40-45 mins until the chicken looks cooked and there's no blood when pierced by a fork near the bones.
  • garnish with thyme or rosemary (optional) and serve with bread or rice.

Nutrition Facts : Calories 865.7, Fat 48.4, SaturatedFat 12.3, Cholesterol 187.5, Sodium 509, Carbohydrate 49.8, Fiber 8.1, Sugar 10.8, Protein 53

3 tablespoons olive oil
1 medium onion, thinly sliced
5 garlic cloves, minced
2 red bell peppers, deseeded and sliced
1 kg chicken piece, or cut-ups
1/2 cup tomato paste
2 large potatoes, diced
1 pinch dried thyme
1 pinch dried rosemary
2 carrots, chopped into chunks
1/2 cup dry white wine
1 pinch sugar
1 pinch salt
1 pinch pepper

ROMAN-STYLE CHICKEN

Giada De Laurentiis' Roman-Style Chicken, from Everyday Italian on Food Network, is the perfect make-ahead recipe; it tastes even better reheated the next day.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16



Roman-Style Chicken image

Steps:

  • Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
  • Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
  • If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

BRAISED CHICKEN WITH FIGS, HONEY & VINEGAR

This dish is sure to awaken the taste buds with its tangy flavours. If you can't get hold of figs, then pears are a great alternative.

Provided by English_Rose

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14



Braised Chicken With Figs, Honey & Vinegar image

Steps:

  • Preheat the oven to 350°F.
  • Sprinkle the chicken legs with sea salt. For best results, cover and leave in the fridge overnight. When ready to cook, wipe off the salt and trim any excess flesh.
  • Heat the oil in a large heavy-bottomed pan, add the chicken skin side down, and cook for about 6 minutes or until coloured. Add the butter to the pan, and turn the chicken over to baste.
  • Add the onions and wine and simmer until the liquid has reduced by half. Add the vermouth and the stock, being careful not to cover the chicken completely.
  • Bring to a simmer and sprinkle the chicken with the crushed peppercorns. Transfer pan to oven. Roast for about 30 - 40 minutes or until thoroughly cooked.
  • Whilst the chicken is cooking, warm the honey and vinegar slightly.
  • Once cooked through, remove the chicken and onions from the pan and put to one side to keep warm.
  • Add the warmed honey mix to the sauce and simmer until reduced by half.
  • Place the figs in a large clean pan, cut side down, and strain the reduced sauce over the figs. Cook for 5 minutes, basting frequently until the figs have slightly softened.
  • Serve the chicken leg with the figs and onion quarters.
  • Add parsley to the sauce, check seasoning and pour over.

Nutrition Facts : Calories 597.6, Fat 34, SaturatedFat 10.6, Cholesterol 156.1, Sodium 2030.5, Carbohydrate 32.9, Fiber 3.7, Sugar 24.5, Protein 33.6

4 large chicken legs
1 tablespoon sea salt
2 tablespoons olive oil
1 ounce butter
2 medium red onions, cut into quarters
2/3 cup dry white wine
2 tablespoons dry vermouth
1 1/4 cups chicken stock
10 black peppercorns, crushed
2 tablespoons cider vinegar
1 tablespoon clear honey
8 ripe figs, halved
2 tablespoons parsley, chopped
salt and pepper

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