Chicken Ghiveci Romanian Braised Chicken Recipes

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.

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.

Steps:

• Heat oil in a Dutch oven over medium heat. Add sausage, onion, and bell pepper; saute until vegetables are softened and sausage is browned, about 10 minutes. Remove with a slotted spoon to a plate, leaving drippings in the pot.
• Combine oregano, basil, salt, and pepper in a small bowl and rub on chicken. Add chicken to the pot, raise heat to medium-high, and brown on all sides, about 10 minutes.
• Stir sausage and vegetable mixture into the pot with wine, broth, bay leaves, and red pepper flakes. Bring to a boil; reduce heat to medium-low and let simmer, covered, until chicken is no longer pink in the centers, 35 to 45 minutes.
• Remove and discard bay leaves. Serve chicken with orange wedges.

Steps:

• Heat oven to 350 degrees.
• In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
• Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.

Steps:

• Heat the oil in a large stewpot or Dutch oven.
• Add the onion, carrots, and peppers. Saute over medium heat until onions are transparent. (About 5 minutes).
• Add garlic, potatoes, and cabbage. If using kohlrabi add it now. Saute for about 3 minutes.
• Add water and tomatoes, salt and pepper, and thyme and paprika. Bring to a boil.
• Cover and simmer for about 15 minutes, or until the potatoes are almost tender.
• Add the other optional veggies (eggplant etc.) of your choice. Return to a boil, cover and simmer.
• Simmer, covered for about 20 more minutes or until the vegetables are soft and flavors have blended.
• Add frozen peas, fresh herbs, and lemon juice. Cook for five minutes with the cover on.
• Serve hot with rice. This is a treat!