Aromatic Braised Chicken With Fried Onions Recipes

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WINE-BRAISED CHICKEN WITH PEARL ONIONS



Wine-Braised Chicken with Pearl Onions image

This is a family favorite handed down from my grandmother in London. She made it for every family gathering. It was always the first food to go on the table and the first one to disappear. -Wayne Barnes, Montgomery, Alabama

Provided by Taste of Home

Categories     Dinner

Time 7h10m

Yield 4 servings.

Number Of Ingredients 10

8 boneless skinless chicken thighs (about 2 pounds)
1 package (14.4 ounces) pearl onions, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup white wine or chicken broth
2 teaspoons minced fresh parsley
1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
Hot cooked rice or pasta
Minced fresh parsley, optional

Steps:

  • Place chicken and onions in a 4-qt. slow cooker. In a small bowl, combine soup, wine and seasonings; pour over chicken and onions. Cook, covered, on low 7-8 hours or until chicken is tender., Remove chicken; skim fat from cooking juices. Serve cooking juices with chicken and rice. If desired, sprinkle with parsley.

Nutrition Facts : Calories 444 calories, Fat 22g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 990mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 44g protein.

BRAISED CHICKEN WITH ONIONS AND HERBS



Braised Chicken with Onions and Herbs image

Provided by Michael Rosloff

Categories     Chicken     Onion     Sauté     Low Fat     Quick & Easy     Wheat/Gluten-Free     Rosemary     White Wine     Bon Appétit     Maryland

Yield Serves 4

Number Of Ingredients 7

4 large boneless chicken breast halves with skin
2 tablespoons (1/4 stick) butter
1 1/2 cups chopped onion
3 bay leaves
2 1/2 teaspoons chopped fresh rosemary
1 1/2 cups canned low-salt chicken broth
1/2 cup dry white wine

Steps:

  • Sprinkle chicken with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken to skillet; sauté until brown, about 3 minutes per side. Using tongs, transfer chicken to plate. Add onion, bay leaves and rosemary to skillet. Reduce heat to medium; sauté until onion is tender, about 6 minutes. Add broth and wine. Boil until mixture thickens slightly, stirring occasionally, about 8 minutes. Return chicken to skillet; spoon sauce over. Cover skillet and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.

AROMATIC BRAISED CHICKEN WITH FRIED ONIONS



Aromatic Braised Chicken with Fried Onions image

Provided by Nimmy Paul

Categories     Soup/Stew     Chicken     Onion     Braise     Dinner     Gourmet     India     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

2 1/2 pounds chicken thighs with bone, skin discarded
4 medium shallots, quartered
5 garlic cloves, chopped
1 tablespoon minced peeled ginger
2 sprigs fresh curry leaves, leaves removed from stems
1 teaspoon cayenne
1/4 teaspoon black peppercorns
10 whole cloves
1 (1-inch) piece cinnamon stick
1 teaspoon distilled white vinegar
1/2 cup water
About 2 cups vegetable oil
1 medium onion, thinly sliced
3 teaspoons all-purpose flour, divided

Steps:

  • Toss all ingredients except water, oil, onion, and flour with 1 teaspoon salt in a wide heavy medium pot. Marinate chicken, covered and chilled, 1 hour.
  • Add water and bring to a boil, then simmer, covered, until chicken is tender, 40 minutes to 1 hour.
  • Meanwhile, heat 1 1/2 inches oil in a small heavy saucepan over medium heat until hot but not smoking.
  • Toss onion with 1 teaspoon flour, then fry in 2 batches, stirring frequently (do not let burn), until golden brown, 2 to 3 minutes per batch. Transfer with a slotted spoon to paper towels. Reserve 3 tablespoons oil.
  • Remove chicken from cooking liquid, reserving liquid, and gently pat dry. 3Heat reserved oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken all over, about 6 minutes total. Transfer to a platter.
  • Add remaining 2 teaspoons flour to fat in skillet and cook, stirring, 1 minute. Add chicken-cooking liquid (with aromatics and spices) and simmer, stirring, until slightly thickened, about 2 minutes. Season with salt and pour over chicken. Top with fried onions.

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