Braised Chicken Thighs Recipes

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EASY WINE-BRAISED CHICKEN THIGHS WITH MUSHROOMS



Easy Wine-Braised Chicken Thighs with Mushrooms image

Easy braised chicken, seasoned with a Mediterranean rosemary spice mixture and cooked in a flavorful sauce with red wine, shallots, and mushrooms. Dried figs or apricots add a hint of sweetness, but not at all overwhelming. Finish with a splash of lemon juice and fresh parsley.

Provided by The Mediterranean Dish

Categories     Entree/Poultry

Time 1h

Yield 8

Number Of Ingredients 19

1 tsp/ 1.20 g dried rosemary, more for later
1 tsp/2 g sweet paprika
1 tsp/ 1.2 g coriander
1/2 tsp/ 1.15 g black pepper
1/2 ts / 0.95 g ground allspice
1/2 tsp / 1 g nutmeg
8 chicken thighs, bone in, leave skin on but trim all extra skin/fat
Private Reserve extra virgin olive oil
7 shallots, peeled and halved
10 garlic cloves, roughly chopped
4 tbsp tomato paste
3/4 cup dry red wine (you can also use white wine if you prefer)
2 cup low-sodium, reduced fat chicken broth
2 bay leaves
1 tsp/ 1.20 g dry rosemary
3 oz/ 85 g dry figs, halved (you can use apricots instead)
12 oz/ 340 g white mushrooms or Baby Bella mushrooms, cleaned, trimmed, and halved
1/2 lemon, juice of
Fresh parsley, a handful for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • In a small bowl, combine the spices to make the spice mixture.
  • Pat chicken dry and season well with salt on both sides. Now season with the spice mixture on both sides (make sure to lift skin up and rub some of the spice mixture underneath.) Leave aside for 20 minutes or refrigerate uncovered for 2 hours if you have the time.
  • In a large braiser or Dutch oven (like this one), heat 1 to 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking (be sure to coat the bottom well with the EVOO.) Add chicken, skin side down, and cook undisturbed for 8 minutes until golden brown (lower heat if it starts to smoke excessively.) Turn chicken over and brown on the other side briefly (about 3 minutes). Transfer chicken to a plate for now.
  • To the pot, add shallots and garlic. Cook briefly over medium heat until softer and fragrant. Stir in tomato paste, wine, and broth. Add bay leaves and 1tsp dry rosemary. Season with just a pinch of salt. Bring to a simmer for 4 minutes or so.
  • Carefully nestle chicken into the liquid, making sure the liquid covers only 3/4 of the chicken thighs leaving the skins exposed. Add dry figs (or apricots) to the pot. Bring to a simmer.
  • Transfer chicken to oven and cook, uncovered, until totally tender and liquid has reduced by about half, about 40-45 minutes (Check half way through to be sure liquid is okay, you should still have some liquid in the end.)
  • While chicken is cooking, heat a small non stick pan, adding a very small drizzle of extra virgin olive oil. Add mushrooms and saute.
  • About 10 minutes or before the chicken has finished cooking, add mushrooms. Return to oven for those last 10 minutes.
  • Remove from oven. Finish with lemon juice and a garnish of fresh parsley.
  • Serve with Lebanese rice (making sure to get some of the pan juice on top). Add a side of Greek Bean salad, of balela salad or fattoush salad.

BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO



Braised Chicken Thighs and Legs with Tomato image

Provided by Alex Guarnaschelli

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 13

4 tablespoons canola oil
6 chicken thighs
6 chicken legs
Kosher salt
1 teaspoon whole cumin seeds
2 teaspoons chili flakes
1 large white onion, peeled, halved and thinly sliced
1 large ginger knob, peeled and grated
6 garlic cloves, peeled and halved lengthwise
1 (28-ounce) can whole, peeled tomatoes
2 cinnamon sticks
4 fresh or dried bay leaves
Water, as needed

Steps:

  • Heat the canola oil in a large skillet over high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside.
  • In the same skillet, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions, ginger and garlic and stir to combine. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, and bay leaves. Allow the mixture to cook and all the flavors to come together, about 10 minutes. Add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (Chef's note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)
  • When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and transfer to a serving bowl. Serve alongside the braised cabbage, if desired.

EMERIL'S BRAISED CHICKEN THIGHS



Emeril's Braised Chicken Thighs image

"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast".

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h10m

Number Of Ingredients 13

6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
1 tablespoon Emeril's Original Essence or Creole Seasoning
1 teaspoon salt
1/2 cup plus 1 tablespoon all-purpose flour
2 teaspoons olive oil
3 tablespoons unsalted butter
2 cups thinly sliced yellow onions
1 tablespoon minced garlic
6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
1/4 teaspoon freshly ground black pepper
3 cups chicken stock or canned, low-sodium chicken broth
1/4 cup chopped fresh parsley
Steamed white rice, for serving

Steps:

  • Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
  • Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
  • Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
  • Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
  • Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
  • Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.

BRAISED CHICKEN THIGHS WITH TOMATILLOS



Braised Chicken Thighs With Tomatillos image

Part stew, part braise, these chicken thighs become fall-apart tender in under an hour without the aid of any fancy appliances. Simmered in a tangy broth made from tomatillos and garlic, the sauce becomes delightfully thick and chicken-y, perfect for garnishing with lime, radishes and plenty of cilantro. It's terrific as is, served with tortillas for dipping, but a can of rinsed hominy, beans or cooked rice adds some nice heft.

Provided by Alison Roman

Categories     dinner, weekday, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 tablespoon canola oil
1 1/2 to 2 pounds bone-in, skin-on chicken thighs or legs
Kosher salt and black pepper
2 garlic cloves, smashed
1 red or yellow onion, thinly sliced
1 pound tomatillos, husks removed, chopped
1 jalapeño, thinly sliced, seeds removed if you like
4 cups chicken stock
1 (15-ounce) can hominy, chickpeas or other beans, rinsed and drained (or use 2 cups cooked rice)
4 radishes, thinly sliced
2 tablespoons fresh lime juice, plus 1 lime, halved, for serving
1 1/2 cups cilantro, tender leaves and stems
Corn tortillas, for serving

Steps:

  • Heat oil in a large Dutch oven or heavy-bottomed pot.
  • Season chicken with salt and pepper. Add to pot, skin side down and cook, without disturbing, until skin has rendered most of the fat and is a nice golden brown, 8 to 10 minutes. (You want it to be very deeply golden brown so that it stays nice and brown as it braises.)
  • Using tongs, flip the chicken and continue to cook until nicely browned on the other side, another 5 or so minutes.
  • Transfer chicken to a plate or cutting board, leaving all the fat and golden bits behind. Add smashed garlic and half of the sliced onion. Season with salt and pepper and cook, stirring occasionally, until onion is softened and translucent, 5 to 7 minutes. Add tomatillos and half of the jalapeño and season with salt and pepper. Add chicken stock and bring to a simmer. Reduce heat to medium and add chicken back in, skin side up (they will not submerge all the way; that's fine). Simmer, uncovered, until tomatillos have completely broken down and the sauce has thickened, 25 to 30 minutes.
  • Add hominy and continue to cook until flavors have melded and the sauce has thickened enough to coat the back of a spoon (it should be looser than tomato sauce, thicker than soup), another 15 to 20 minutes.
  • Meanwhile, combine radish, remaining onion, remaining jalapeño and 2 tablespoons lime juice. Season with salt and pepper and toss to combine.
  • Serve each piece of chicken with sauce spooned around. Top with radish mixture, some cilantro and tortillas alongside for sopping up all the goods.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 27 grams, Carbohydrate 36 grams, Fat 42 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 10 grams, Sodium 1670 milligrams, Sugar 12 grams, TransFat 0 grams

BRAISED CHICKEN



Braised Chicken image

Braising is a low and slow cooking method that produces tender chicken with flavorful chicken broth.

Provided by Danilo Alfaro

Categories     Entree     Dinner

Time 1h40m

Number Of Ingredients 12

1 (4- to 5- pound) whole chicken, cut up, including the backbone
Kosher salt, to taste
Freshly ground black pepper, to taste
3 to 4 slices of bacon , about 1/4 pound, diced
1/2 cup onion, chopped
1/2 cup leek, white and light green parts, chopped
4 to 5 garlic cloves, peeled
1 cup white wine
1 tablespoon tomato paste
2 cups chicken stock, or water
2 to 3 sprigs fresh rosemary
1 bay leaf

Steps:

  • Gather the ingredients and heat the oven to 300 F.
  • Dry the chicken well with paper towels and season generously with salt and pepper.
  • Heat a Dutch oven over medium-high heat. Cook the bacon until it's crispy and the fat has rendered out. Remove and set aside.
  • Add 1 breast (skin-side down), 1 thigh (skin-side down), 1 drumstick, and 1 wing. Brown the chicken for 4 to 5 minutes, then remove to a platter and repeat with the other 4 pieces. Finally, brown the backbone, skin-side down, and remove.
  • Add the onion, leek , and garlic and sauté until the onion is translucent, about 3 to 4 minutes. Add the wine and boil, scraping any roasted bits from the bottom of the pan. Stir in the tomato paste.
  • Return the chicken and bacon to the pot. Add the chicken stock or water. Season with salt (if needed). Add the rosemary and bay leaf and bring to a boil.
  • Cover with a tight-fitting lid and transfer to the oven. Cook for one hour, or until an instant-read thermometer registers at least 165 F . Remove the lid and let the chicken cool in the pot for 15 minutes before serving.

Nutrition Facts : Calories 1018 kcal, Carbohydrate 8 g, Cholesterol 343 mg, Fiber 1 g, Protein 108 g, SaturatedFat 16 g, Sodium 611 mg, Sugar 3 g, Fat 55 g, ServingSize 6 Servings, UnsaturatedFat 0 g

ITALIAN BRAISED CHICKEN



Italian Braised Chicken image

Italian Braised Chicken - delicious one-pot braised chicken recipe with tomato and basil sauce. Amazing weeknight meal for the family.

Provided by Rasa Malaysia

Categories     Italian Recipes

Time 40m

Number Of Ingredients 11

1 lb. (0.4 kg) chicken thighs
salt
ground black pepper
14 oz. (400 g) half can of a 28 oz. (800 g) can whole peeled tomatoes
2 tablespoons olive oil
1 cup diced onion (1/2 onion)
3 cloves garlic, minced
10 fresh Italian basil leaves, chopped
salt to taste
1 teaspoon brown sugar
1 tablespoon chopped Italian parsley for garnishing

Steps:

  • Rinse the chicken thighs with water and pat dry with paper towels. Season with salt and black pepper on both sides of the chicken. Puree the tomatoes in a food processor.
  • Heat up the Xtreme braiser on high heat. When it's fully heated, arrange the chicken thighs, skin side down first. Brown both sides of the chicken. Remove the chicken from the braiser, save the juice that seeps out from the chicken.
  • Turn the heat to medium and add the olive oil to the braiser. Saute the onion and garlic, for a couple of minutes or until the diced onion becomes soft. Add the tomato puree and basil, stir to combine well. Transfer the chicken and the juice into the braiser, cover the braiser with its lid and simmer on low heat, for about 15-20 minutes, or until the chicken becomes tender. Add salt and brown sugar, stir to combine well. Garnish with chopped parsley and serve immediately.

Nutrition Facts : Calories 352 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 111 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 4 people, Sodium 95 milligrams sodium, Sugar 5 grams sugar

CHICKEN THIGH JJIMDAK (KOREAN BRAISED CHICKEN)



Chicken Thigh Jjimdak (Korean Braised Chicken) image

This is my version of jjimdak. I love bone-in chicken, but I am using larger cuts (thighs) than normal jjimdak because I can spend less time cutting around the bones and more time eating.

Provided by TheElusivePastry

Time 1h25m

Yield 4

Number Of Ingredients 17

5 tablespoons soy sauce
3 tablespoons cooking wine
3 tablespoons dark brown sugar
3 cloves garlic, minced
2 teaspoons sesame oil
¼ teaspoon freshly ground black pepper
¼ teaspoon ground ginger
2 pounds chicken thighs
1 tablespoon butter
2 ½ cups water
5 ounces cellophane noodles
1 medium potato, cut into 1-inch cubes
1 medium white onion, diced
2 medium carrots, diced
1 dried red chile pepper, seeded and thinly sliced
2 stalks green onion, sliced
1 tablespoon sesame seeds

Steps:

  • Combine soy sauce, cooking wine, brown sugar, garlic, sesame oil, black pepper, and ginger for sauce in a bowl; set aside.
  • Bring a large pot with salted water to a boil. Add chicken thighs to the boiling water and cook for 1 minute. Remove from heat, drain water, and set chicken aside.
  • Melt butter in a large skillet over medium-high heat. Place chicken thighs, skin-side down, in the melted butter. Pour reserved sauce and 2 1/2 cups water over top. Cover and bring to a boil over high heat. Reduce heat slightly once it starts boiling, remove lid, and flip chicken. Allow to cook for 15 minutes, turning chicken again halfway through.
  • Meanwhile, soak cellophane noodles in a bowl of hot water for 10 minutes. Strain and set noodles aside.
  • Add potato, onion, carrots, and chile pepper to the skillet. Cook until all ingredients are almost cooked through, about 10 minutes, stirring everything after 5 minutes and flipping chicken again. Reduce heat to medium-low and cook until sauce has desired consistency, 5 to 15 minutes. Keep stirring the sauce and turning the chicken every 2 minutes so it doesn't burn. At the final flip, make sure the chicken is skin-side up.
  • Once sauce is almost the desired consistency, mix in drained noodles and green onion. Make sure the chicken is on top of all the ingredients. Cook for 3 more minutes and then turn off the heat. Mix once more and sprinkle with sesame seeds. Remove from heat and allow to sit for 5 minutes before serving.

Nutrition Facts : Calories 683.8 calories, Carbohydrate 58.1 g, Cholesterol 149 mg, Fat 30.1 g, Fiber 3.2 g, Protein 41.8 g, SaturatedFat 8.9 g, Sodium 1381.5 mg, Sugar 13.5 g

BRAISED CHICKEN THIGHS WITH BUTTON MUSHROOMS



Braised Chicken Thighs with Button Mushrooms image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 23

1 tablespoon olive oil
6 chicken thighs
1 tablespoon Essence, recipe follows
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
16 ounces button mushrooms, thinly sliced
1 cup sliced yellow onion
1 tablespoon minced garlic
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 cups dark chicken stock
2 tablespoons coarsely chopped fresh rosemary leaves
4 cups steamed white rice
2 tablespoons chopped fresh parsley leaves
2 1/2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons salt
2 tablespoons garlic powder

Steps:

  • Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil. Season the chicken thighs with the Essence, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes. Add the onions and garlic to the pan and saute for 3 to 4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes. Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer. Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes. Serve the chicken over rice and garnish with the chopped parsley.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

BRAISED CHICKEN THIGHS



Braised Chicken Thighs image

Braised Chicken thighs in tomato sauce- tastes great over any type of pasta- I serve it over egg noodles and everyone loves it

Provided by Beergeek

Categories     Meat

Time 3h40m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken thighs, on the bone with skin
2 stalks celery, chopped in big pieces
2 large carrots, chopped in big pieces (or some mini carrots cut in half)
1 large onion (chopped in big pieces)
3 garlic cloves, peeled and whole
1 (16 ounce) can chicken stock
2 tablespoons oil
1 (28 ounce) can crushed tomatoes
1/2 cup water

Steps:

  • Heat oil in dutch oven over medium-high heat on stovetop. Put salt and pepper on chicken thighs and place in dutch oven (skin side down first) cook until each side has nice color on it (about 4 minutes each side). Take chicken out and put on a plate. Put a tbsp more oil in dutch oven and turn down to medium heat. Put carrots, celery, onion and garlic in and cook for 8 minutes or until onions are almost translucent. Add Chicken Stock, tomatoes and water and stir until they come to a boil. Put Chicken back in the pot so it is submerged in juices. Put lid on the dutch oven and cook @350 degrees for 2 hours 15 minutes and then turn oven off but leave the dutch oven in the oven for about 1 hour or more (it continues to cook). Remove pot from oven and serve over pasta-tastes good with egg noodles (chicken should be falling off the bone).

Nutrition Facts : Calories 386.9, Fat 23, SaturatedFat 5.5, Cholesterol 82.4, Sodium 701.9, Carbohydrate 24.9, Fiber 4.6, Sugar 12.7, Protein 21.6

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From sunsetgourmet.ca


STUFFED CHICKEN THIGHS BRAISED IN TOMATO SAUCE RECIPE ...
2022-02-02 Place a chicken thigh skinned-side down on a work surface. Fill the thigh with 2 to 3 tablespoons of the stuffing, first filling the area (or pocket) left by the bone and placing the rest in the center of the thigh. Roll the thigh closed and secure with 2 pieces of kitchen string. Repeat with the remaining thighs and stuffing. (You may leftover ...
From sixthaxis.of.dyndns.info


BRAISED CHICKEN THIGH RECIPES | ALLRECIPES
2022-01-06 Chicken thighs are braised in a sofrito, tomato, and red-wine sauce with spinach and mushrooms. Toasted pine nuts and artichoke hearts add even more flavor and texture. Serve on top of linguini pasta for a rich, hearty winter dish. View Recipe. this link opens in a new tab.
From allrecipes.com


BRAISED CHICKEN THIGH RECIPES | ALLRECIPES
2022-01-06 These no-fuss recipes feature braised chicken thighs, including Moroccan chicken tagine with preserved lemons, drunk chicken in gravy that's a cross between beer-can chicken and coq au vin, an Indian jalfrezi curry dish that uses boneless skinless chicken thighs, and many more.
From mackerel.coco.dvrdns.org


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