Braised Chicken With Spring Vegetables Recipes
SAVORY BRAISED CHICKEN WITH VEGETABLES
My braised chicken is a recipe my mom used to make when I was small. It tastes much more complicated than it actually is! -Michelle Collins, Lake Orion, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place bread crumbs in a shallow bowl. Dip chicken breasts in bread crumbs to coat both sides; shake off excess., In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook 2-4 minutes on each side or until browned. Remove chicken from pan., Add broth, tomato paste and seasonings to same pan; cook over medium-high heat, stirring to loosen browned bits from pan. Add vegetables and chicken; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until vegetables are tender and a thermometer inserted in chicken reads 165°. If desired, serve with baguette.
Nutrition Facts : Calories 247 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 703mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
More about "braised chicken with spring vegetables recipes"
BRAISED CHICKEN WITH SPRING VEGETABLES - FRAMED COOKS
2011-03-20 Instructions. Heat the oil in a Dutch oven over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook until …
From framedcooks.com
Reviews 9Category DinnerCuisine AmericanTotal Time 50 mins
From framedcooks.com
Reviews 9Category DinnerCuisine AmericanTotal Time 50 mins
- Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 6 to 7 minutes per side. Transfer to a plate.
- Spoon off and discard the fat. Return the pot to medium-high heat. Add the broth and scrape up any brown bits.
BRAISED SPRING CHICKEN | CHICKEN RECIPE | JAMIE OLIVER
2016-02-01 Method. Peel the shallots and garlic, then trim the green beans. Drizzle the chicken with oil and rub in a generous amount of sea salt and black …
From jamieoliver.com
Servings 6Total Time 1 hr 55 minsCategory MainsCalories 391 per serving
From jamieoliver.com
Servings 6Total Time 1 hr 55 minsCategory MainsCalories 391 per serving
- Peel the shallots and garlic, then trim the green beans.Drizzle the chicken with oil and rub in a generous amount of sea salt and black pepper.
- Place the chicken in a casserole dish and surround with the shallots, garlic, leeks, fennel and bay.
- If you’ve got thin-skinned lemons, remove the pips, squeeze in the juice, then add the lemon halves too.
BRAISED CHICKEN THIGHS WITH SPRING VEGETABLES | SOUTHERN ...
2021-03-16 Step 1. Preheat oven to 375°F. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high. Sprinkle chicken evenly with 1 teaspoon …
From southernliving.com
Total Time 1 hr 5 mins
From southernliving.com
Total Time 1 hr 5 mins
- Preheat oven to 375°F. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high. Sprinkle chicken evenly with 1 teaspoon of the salt and ½ teaspoon of the pepper. Working in 2 batches, place chicken, skin side down, in Dutch oven. Cook, undisturbed, until deep golden brown and crispy, 7 to 8 minutes. Flip chicken; cook 1 minute. Remove from Dutch oven, and set aside (chicken will not be cooked through).
- Add onion to Dutch oven. Cook over medium-high, stirring occasionally, until translucent, about 4 minutes. Add garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add wine. Cook, scraping up browned bits on bottom of Dutch oven, until reduced by half, about 2 minutes. Add carrots, potatoes, and stock; stir to combine. Bring to a boil over high. Reduce heat to medium-high; simmer, undisturbed, 5 minutes.
- Nestle chicken, skin side up, in mixture in Dutch oven. Transfer Dutch oven to preheated oven. Cook, uncovered, until a thermometer inserted in thickest portion of chicken registers 165°F, about 20 minutes. Remove from oven. Transfer chicken to a plate using tongs.
- Return Dutch oven to stove, and heat over medium. Stir in snow peas, English peas, and remaining 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until snow peas are just cooked through, about 3 minutes. Nestle chicken into mixture, and sprinkle with parsley, tarragon, and chives. Drizzle with remaining 2 tablespoons oil. Serve immediately with lemon wedges.
BRAISED CHICKEN AND SPRING VEGETABLES RECIPE | REAL SIMPLE
2010-04-07 Step 3. Spoon off and discard the fat. Return the pot to medium-high heat. Add the broth and scrape up any brown bits. Step 4. Stir in the radishes, …
From realsimple.com
3.5/5 (151)Total Time 40 minsServings 4Calories 237 per serving
From realsimple.com
3.5/5 (151)Total Time 40 minsServings 4Calories 237 per serving
- Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 6 to 7 minutes per side. Transfer to a plate.
- Spoon off and discard the fat. Return the pot to medium-high heat. Add the broth and scrape up any brown bits.
BRAISED CHICKEN WITH SPRING VEGETABLES SUCH AS ARTICHOKES ...
2018-03-28 Add the garlic, chicken stock and wine. Bring to a boil and reduce to low. Simmer uncovered for 20 minutes. Add the fennel and simmer for five …
From more.ctv.ca
Servings 4-6Total Time 1 hrCategory Dinner
From more.ctv.ca
Servings 4-6Total Time 1 hrCategory Dinner
BRAISED SPRING VEGETABLES WITH PAN ROASTED CHICKEN – LORI ...
Directions. Spring Vegetables. 1. Heat oil in a deep saute pan over medium heat. Add slicked carrots and saute for 2 minutes. Add mushrooms and cook for 2 more minutes. Add garlic, green onions, asparagus, pea pods and radishes, cooking …
From lorifernandez.com
From lorifernandez.com
BRAISED SPRING VEGETABLES RECIPE - RUTH ROGERS, ROSE …
2013-12-07 Step 1. Stir 1 tablespoon of the lemon juice into a large bowl of water. Working with 1 artichoke at a time, pull off the dark outer leaves and trim 1/2 inch off the top. Peel the stem. …
From foodandwine.com
Servings 8
From foodandwine.com
Servings 8
- Stir 1 tablespoon of the lemon juice into a large bowl of water. Working with 1 artichoke at a time, pull off the dark outer leaves and trim 1/2 inch off the top. Peel the stem. Quarter the artichoke lengthwise, then scrape out the choke with a spoon and drop it into the lemon water. Repeat with the remaining artichokes.
- Heat 2 tablespoons of the olive oil in a large heavy saucepan. Add the onion and cook over moderately low heat, stirring, until translucent, about 8 minutes. Drain the artichokes well, add them to the saucepan and season with salt and pepper. Reduce the heat to low and cook, stirring, until just tender, about 12 minutes. Add the peas, fava beans and 2 cups of water. Cover partially and cook over low heat until the vegetables are tender, about 6 minutes.
- Add the mint and parsley to the vegetables and season with salt and pepper. Stir in the remaining 3 tablespoons of oil and 2 tablespoons of lemon juice. Serve warm or at room temperature.
BRAISED VEAL SHOULDER WITH SPRING VEGETABLES RECIPE ...
2013-12-07 In a large, enameled cast-iron casserole, heat the olive oil. Add the veal roast and cook over moderately high heat, turning, until browned all over, about 10 minutes.
From foodandwine.com
Servings 6Total Time 4 hrs
From foodandwine.com
Servings 6Total Time 4 hrs
- Preheat the oven to 300°. In a small bowl, mix the goat cheese with the celery leaves, marjoram and rosemary and season with salt and pepper. Lay the veal shoulder on a work surface, boned side up, and season with salt and pepper. Spread the goat cheese mixture over the meat, then roll it up and tie at 1-inch intervals with kitchen string. Season with salt and pepper.
- In a large, enameled cast-iron casserole, heat the olive oil. Add the veal roast and cook over moderately high heat, turning, until browned all over, about 10 minutes. Transfer the veal to a plate. Add the shallots, carrot and celery to the pan and cook over low heat until softened, about 5 minutes. Add the wine and simmer until syrupy, about 10 minutes. Return the veal roast to the casserole. Add the beef stock, bay leaf and garlic and bring to a boil.
- Cover the casserole and braise the veal in the oven until tender for 2 1/2 to 3 hours, turning once or twice.
- Transfer the veal to a carving board and cover loosely with foil. Strain the cooking liquid into a saucepan and spoon off the fat. Boil the liquid until reduced to 2 cups, about 15 minutes. Stir in the parsley, tarragon and dill and season with salt and pepper.
BRAISED CHICKEN (WITH VEGETABLES AND GRAVY) - CRAVING TASTY
2019-01-06 Taste and adjust the seasonings. Stir in the red wine vinegar. Add the chicken back, nestling the pieces inside the vegetable mix. Cover the braiser and transfer to an oven …
From cravingtasty.com
4.8/5 (38)Total Time 3 hrs 30 minsCategory DinnerCalories 486 per serving
From cravingtasty.com
4.8/5 (38)Total Time 3 hrs 30 minsCategory DinnerCalories 486 per serving
- Heat two tablespoons of butter and two tablespoons of olive oil in a braiser over medium heat. Add the chicken, cover and let sear for 3-4 minutes, or until the chicken is nicely browned. Flip, cover and continue searing for another 3-4 minutes. Remove the chicken from the braiser and set aside.
- Add the onions, celery and carrots to the braiser. Bump the temperature up to medium high and cook, stirring, for about 5 minutes, until the vegetables are slightly caramelized and softened. Add the garlic and cook for about 30 seconds more.
- Add the remaining butter to the braiser and let it melt. Add the flour and mix really well, ensuring no clumps remain. Cook, stirring until the flour turns brown and acquires nutty aroma.
BRAISED CHICKEN WITH BABY VEGETABLES AND PEAS RECIPE ...
2009-04-15 Recipes; Braised Chicken with Baby Vegetables and Peas; Braised Chicken with Baby Vegetables and Peas. Rating: 3.5 stars. 11 Ratings. 5 star values: 3 4 star values: 4 3 …
From myrecipes.com
4/5 (11)Calories 324 per servingServings 4
From myrecipes.com
4/5 (11)Calories 324 per servingServings 4
- Melt 1 tablespoon butter in a Dutch oven over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; sauté 5 minutes on each side or until browned. Remove from pan.
- Add broth to pan; cook 1 minute, scraping pan to loosen browned bits. Add wine and next 6 ingredients (through bay leaves); stir. Add chicken to pan, nestling into vegetable mixture; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Discard bay leaves and parsley sprigs. Remove chicken and vegetables from the pan.
- Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into pan, stopping before fat layer reaches opening; discard fat. Return liquid to pan. Bring liquid to a boil; cook until reduced to 1 1/2 cups (about 5 minutes).
- Melt remaining 1 tablespoon butter in a small skillet. Add flour, stirring until smooth. Add flour mixture to cooking liquid; cook 2 minutes or until slightly thick, stirring constantly. Return chicken and vegetable mixture to pan; stir in peas. Cook 3 minutes or until thoroughly heated. Garnish with chopped parsley.
CRISPY CHICKEN WITH SPRING BRAISED VEGETABLES RECIPE ...
Crispy Chicken with Spring Braised Vegetables; Laura's Newest Recipe. Honey Chili Chicken. 53,100 Plays. Recipe. Preparation minutes. Cook time minutes. Servings Serves 8 . Episode …
From laurainthekitchen.com
From laurainthekitchen.com
- 1) Preheat a large pot or dutch oven over medium high heat, add the oil and let that get nice and hot.
- 2) Pat dry your chicken and season on both sides with salt and pepper, place it skin side down in the hot oil and cook for about 8 to 10 minutes or until deeply golden brown, turn them over and cook them for another 7 to 8 minutes or until fully cooked through. Remove to a plate and cover with aluminum foil to keep warm. If you want to cook your chicken for less time in the pot, just finish cooking it in a 400 degree oven for about 10 to 15 minutes or until fully cooked through.
- 3) In the same skillet, add the chopped onion, carrots, zucchini, asparagus and mushrooms, season with salt and pepper and allow them to cook for 5 to 7 minutes or until they have begun to develop color and gotten tender.
- 4) Add the butter and sprinkle over the flour over the veggies, give everything a nice stir as it cooks for about 30 seconds.
BRAISED CHICKEN WITH SPRING VEGETABLES RECIPE
2014-03-21 Braised Chicken with Spring Vegetables Recipe. Try this scrumptious dinner meal ideal for entertaining your guests or for family dinner night!
From stagetecture.com
Estimated Reading Time 5 mins
From stagetecture.com
Estimated Reading Time 5 mins
CHIVE-TARRAGON SCHUPFNUDELN WITH BRAISED CHICKEN AND ...
2022-01-16 Chive-Tarragon Schupfnudeln with Braised Chicken and Spring Vegetables. By Danielle Centoni. Servings: 6. A trio of alliums and a generous splash of white wine give these braised chicken thighs a light and springy flavor that goes perfectly with the vegetables popping up at farmers markets during this transitional season—namely tender Japanese turnips, young …
From finecooking.com
Cuisine GermanCategory Main CourseServings 6
From finecooking.com
Cuisine GermanCategory Main CourseServings 6
BRAISED CHICKEN THIGHS WITH SPRING VEGETABLES - MICHIGAN ...
2020-05-20 Braised Chicken Thighs with Spring Vegetables. By. Michigan Wine Country-May 20, 2020. 513. Facebook. Twitter. Pinterest. WhatsApp. Courtesy of Amoritas Vineyards, recipe by Mell & Fell. Ingredients. 4-5 chicken thighs, bone in and skin on 2-3 ts salt, to your taste 1 ts cracked black pepper 1 TB butter, if needed 1 cup white wine Juice and zest of one lemon 4 …
From michiganwinecountry.com
Estimated Reading Time 1 min
From michiganwinecountry.com
Estimated Reading Time 1 min
QUICK-BRAISED VEGETABLES - RECIPE - FINECOOKING
2005-05-01 Pour in the chicken broth, immediately cover the pan, and simmer until the liquid has almost completely evaporated, 2 to 3 min. Remove the pan from the heat, add the lemon juice, Dijon, and remaining 1 tsp. butter and toss to combine well with the vegetables, scraping any browned bits from the bottom of the pan with a heatproof spatula or wooden spoon. Serve …
From finecooking.com
5/5 (2)Category Side DishesServings 2-3Estimated Reading Time 3 mins
From finecooking.com
5/5 (2)Category Side DishesServings 2-3Estimated Reading Time 3 mins
10 BEST CHINESE BRAISED CHICKEN AND VEGETABLES RECIPES ...
CURTIS STONE | QUICK-BRAISED SPRING VEGETABLES
Quick-Braised Spring Vegetables . Quickly “braising” your veggies with spring onion, garlic, olive oil, and a few tablespoons of chicken broth adds bucketloads of flavor to them, as does a good sprinkling of chives and grated Parmesan. I can’t wait to whip up this spring dish after a visit to the farmers’ market—it’s a testament to the season. Fava beans have an inedible pod and …
From curtisstone.com
From curtisstone.com
BRAISED SPRING VEGETABLES | THE SPLENDID TABLE
2018-03-27 1. Heat oil, shallot, garlic, thyme sprigs, and pepper flakes in Dutch oven over medium heat until shallot is just softened, about 2 minutes. 2. Stir in radishes, water, lemon zest, orange zest, bay leaf, and 1 teaspoon salt. Cover and cook until radishes can be easily pierced with tip of paring knife, 3 to 5 minutes.
From splendidtable.org
From splendidtable.org
BRAISED CHICKEN WITH VEGETABLE - ALL INFORMATION ABOUT ...
Braised Chicken with Vegetables Recipe | MyRecipes tip www.myrecipes.com. Pour oil into a 10- to 12-inch nonstick frying pan over high heat, tilting to coat bottom. When oil is hot, add chicken and turn as needed to brown lightly on both sides, 4 to 5 minutes total. Transfer to a rimmed plate. Step 4 Add onion, celery, and tomatoes to pan; turn vegetables occasionally …
From therecipes.info
From therecipes.info
BRAISED CHICKEN THIGHS WITH VEGETABLES - ALL INFORMATION ...
Braised Chicken Thighs with Spring Vegetables | Southern ... great www.southernliving.com. Step 1. Preheat oven to 375°F. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high. Sprinkle chicken evenly with 1 teaspoon of the salt and ½ teaspoon of the pepper. Working in 2 batches, place chicken, skin side down, in Dutch oven ...
From therecipes.info
From therecipes.info
BRAISED ARTICHOKE HEARTS RECIPE - ALL INFORMATION ABOUT ...
Easy Roman Braised Artichoke Hearts (Carciofi alla Romana) Recipe best www.seriouseats.com. Braised Roman-style artichokes are cooked gently in a mixture of white wine, olive oil, garlic, and herbs.Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques.
From therecipes.info
From therecipes.info
BRAISED CHICKEN WITH SPRING VEGETABLES | RECIPE | MAIN ...
Jan 29, 2019 - Braised chicken with Spring vegetables such as artichokes, pearl onions, green peas and fennel. A perfect meal ready in under one hour.
From pinterest.com
From pinterest.com
CHICKEN AND SPRING VEGETABLE RECIPES AND TIPS | COOKING LIGHT
2009-05-06 View Recipe: Chicken with Mustard-White Wine Sauce and Spring Vegetables. The deep, meaty flavor of chicken thighs stands up to its bold pairings, like mustard-white wine sauce and pungent herbs such as thyme in this recipe. This dish pairs early spring produce with cold-weather comfort. 17 of 21.
From cookinglight.com
From cookinglight.com
BRAISED WHOLE CHICKEN – LES MARCHéS TRADITIONS
Place chicken, breast side down, overtop vegetables in pot. Combine broth, water and vinegar and pour over chicken. Add potatoes, cover, and braise in oven for 45 minutes. Turn chicken, breast side up, and cook another 10 to 15 minutes with lid off to brown. Cook until a meat thermometer inserted in meatiest part of the thigh reads 82°C (180°F).
From marchestradition.com
From marchestradition.com
BRAISED CHICKEN WITH SPRING VEGETABLES - FRAMED RECIPES
Heat the oil in a Dutch oven over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 6 to 7 minutes per side.
From sites.google.com
From sites.google.com
BRAISED CHICKEN WITH SPRING VEGETABLES - THE KRAVE ...
Apr 23, 2018 - If you love using your Dutch oven to make comforting, slow-cooked recipes during the cold winter months, you'll be glad to know you can also use it for lighter, spring-inspired dishes like this Braised Chicken with Spring Vegetables.
From pinterest.ca
From pinterest.ca
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
