Braised Chicken With Cipolline Onions And Carrots Recipes

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OLIVE OIL-CONFIT CHICKEN WITH CIPOLLINE ONIONS



Olive Oil-Confit Chicken with Cipolline Onions image

What happens when you cook with a lot of oil? Magic. Because oil conducts heat much more efficiently than air, foods that are confited in it, like these chicken thighs, come out incredibly moist and infused with the oil's flavor.

Provided by Claire Saffitz

Categories     Bon Appétit     Chicken     Lemon     Rosemary     Potato     Onion     Dinner

Yield 4 servings

Number Of Ingredients 9

8 skin-on, bone-in chicken thighs
1 lemon, thinly sliced into rounds, seeds removed
1 teaspoon fennel seeds
6 sprigs rosemary, divided
2 1/2 teaspoon kosher salt, plus more
Freshly ground black pepper
1 1/2 pounds baby Yukon Gold potatoes, scrubbed
12 ounces cipolline onions, peeled
4-4 1/2 cups extra-virgin olive oil

Steps:

  • Toss chicken thighs, lemon slices, fennel seeds, 4 rosemary sprigs, and 2 1/2 tsp. salt in a large bowl to combine, then season generously with pepper. Cover and chill at least 12 hours and up to 1 day.
  • Let chicken come to room temperature, 20-25 minutes.
  • Place racks in top and middle of oven; preheat to 275°F. Arrange potatoes and onions in a large Dutch oven or other heavy pot and season with salt. Transfer chicken mixture to pot, scraping in any stray fennel seeds, and arrange chicken thighs, skin side up, over potatoes and onions in a single layer (it will be a tight squeeze). Pour in 4 cups oil. It should come to just over the top of the chicken; if the pieces aren't quite submerged, add the additional 1/2 cup oil. Cover pot and place on middle rack in oven. Bake chicken, adding remaining rosemary sprigs after 1 hour, until meat is very tender but not quite falling off the bone, 2-2 1/2 hours. Let sit until pot is cool enough to handle, 25-30 minutes.
  • Meanwhile, heat broiler. Use tongs to carefully remove chicken from pot and place, skin side up, on a rimmed baking sheet. Transfer potatoes to baking sheet, arranging around chicken. Broil until chicken skin and potatoes are browned and crisp, about 5 minutes. Let rest 5-10 minutes on baking sheet.
  • While chicken and potatoes are under the broiler, transfer onions, lemon slices, and rosemary to a platter. Strain oil through a fine-mesh sieve into a large measuring glass.
  • Use a fork to lightly smash potatoes, revealing some of their creamy interior. Season with more salt. Transfer chicken and potatoes to platter with reserved onions, lemon slices, and rosemary sprigs. Drizzle with some of the strained oil (save the rest for another use).
  • Do Ahead
  • Chicken can be baked (but not broiled) 2 days ahead. Let cool in oil, then chill.

BRAISED CHICKEN WITH CIPOLLINE ONIONS AND CARROTS



Braised Chicken with Cipolline Onions and Carrots image

Caramelized onions, carrots, and a pinch of sugar give this braise a subtle sweetness, with cider vinegar adding balance. In the end, the chicken and vegetables are cloaked in a luscious, light pan sauce derived from the reduced pan juices. Serve with Dirty Rice with Fennel (page 102) or with plain steamed rice or boiled potatoes. (See photo on page 103.)

Yield serves 4

Number Of Ingredients 10

1 whole fresh chicken (about 3 pounds)
Kosher salt and freshly ground black pepper
3/4 pound cipolline onions
1 1/2 pounds medium to large carrots (not baby carrots)
2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh thyme
1 teaspoon sugar
1/3 cup cider vinegar, plus more if needed
1 cup chicken stock (page 190)
2 tablespoons chopped flat-leaf parsley for garnish

Steps:

  • Cut the chicken into 10 pieces: 2 legs, 2 thighs, 2 wings, and the 2 breasts halved crosswise. Season the chicken pieces all over with salt and pepper.
  • Trim both ends of the onions. Bring a saucepan of water to a boil over high heat. Add the onions and blanch for about 1 1/2 minutes, then drain and shock in ice water. Peel the onions; the skins should slip off easily.
  • Cut the carrots in half lengthwise, then cut crosswise into 1 1/2-inch chunks.
  • Choose a heavy pot wide enough to hold the chicken pieces snugly in a single layer. Heat the pot over high heat. Add the olive oil, then add the chicken, skin side down. Brown well, then turn with tongs and brown the other side, about 5 minutes total. Set the chicken aside on a platter.
  • Add the onions, carrots, thyme, sugar, and a pinch of salt. Sauté, stirring often, until the vegetables begin to caramelize, about 10 minutes. Add the vinegar and use a wooden spoon to release any residue stuck to the bottom of the pot. Simmer for about 1 minute to evaporate the vinegar, then return the chicken to the pot, skin side up. Add the stock. Bring to a simmer, cover, and adjust the heat to maintain a gentle simmer. Cook until the leg meat begins to pull away from the bone and the white meat is no longer pink at the bone, about 20 minutes.
  • Transfer the chicken to a platter with tongs. If the pan juices are too thin, raise the heat to high and reduce to a pleasing sauce consistency. Taste and adjust the seasoning; the sauce may need a touch more vinegar. Spoon the vegetables and sauce over the chicken and garnish with the parsley. Serve immediately.
  • Enjoy with Cakebread Cellars Napa Valley Chardonnay or another medium- to full-bodied white wine.

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