BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON
Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
- Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
- Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.
BRAISED CHICKEN WITH LEMON AND OLIVES
A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.
Provided by David Tanis
Categories dinner, lunch, roasts, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
- Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
- Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams
BRAISED CHICKEN WITH TOMATOES AND OLIVES (POULET PROVENCAL)
Provided by Shelley Wiseman
Categories Chicken Olive Tomato Roast Kid-Friendly Dinner Fall Summer Family Reunion Potluck Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
- Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
- Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
- Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.
- Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
- Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.
More about "braised chicken with olives recipes"
BEST BRAISED MOROCCAN CHICKEN & OLIVES RECIPE - FOOD52
From food52.com
BRAISED CHICKEN WITH OLIVES AND CAPERS RECIPE
From mediterraneandietguru.com
ITALIAN BRAISED CHICKEN WITH OLIVES AND WINE
From whatsinthepan.com
SKILLET-BRAISED CHICKEN, KALE AND POTATOES - MIDWEST LIVING
From midwestliving.com
GARLICKY LEMON BRAISED CHICKEN - NOURISH EVOLUTION
From nourishevolution.com
MEDITERRANEAN BRAISED CHICKEN THIGHS RECIPE - TASTING …
From tastingtable.com
OLIVE AND ARTICHOKE BRAISED CHICKEN RECIPE | CALPHALON
From calphalon.com
BRAISED CHICKEN THIGHS WITH OLIVE, ORANGE & FENNEL
From eatingwell.com
BRAISED CHICKEN LEGS WITH POTATOES, OLIVES AND LEMON
From foodnetwork.com
BRAISED CHICKEN WITH OLIVES AND CITRUS RECIPE
From epicurious.com
BRAISED CHICKEN THIGHS WITH LEMON, GARLIC AND OLIVES
From nerdswithknives.com
BRAISED CHICKEN WITH HARISSA AND OLIVES RECIPE
From epicurious.com
BRAISED CHICKEN THIGHS WITH FENNEL, ORANGE, AND …
From americastestkitchen.com
BRAISED CHICKEN THIGHS WITH OLIVES AND BASIL RECIPE
From foodandwine.com
BRAISED CHICKEN LEGS - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
COOK DELICIOUS MEDITERRANEAN BRAISED CHICKEN WITH …
From veenaazmanov.com
CHANNEL MEDITERRANEAN SUNSHINE WITH THIS SKILLET-BRAISED CHICKEN
From washingtonpost.com
BRAISED CHICKEN THIGHS WITH OLIVES AND HERBS - BON APPéTIT
From bonappetit.com
BRAISED CHICKEN WITH ARTICHOKES AND OLIVES RECIPE | EPICURIOUS
From epicurious.com
ONE-POT CHICKEN WITH OLIVES, TOMATOES AND LENTILS
From insidetherustickitchen.com
BRAISED BEEF - ABOUT A MOM
From aboutamom.com
SKILLET-BRAISED CHICKEN WITH GREENS AND OLIVES - NYT …
From cooking.nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love