Braised Chicken With Tomatoes And Honey Recipes

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BRAISED CHICKEN WITH LEMON AND HONEY



Braised Chicken With Lemon and Honey image

Another great recipe from ABC.net's website and Chef Bill Granger. This chicken recipe will also be included in the Zaar World Tour 2005 swap, Australia.

Provided by lauralie41

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 5/8 kg whole chickens, cut into 8 pieces
1 red onion, sliced
12 whole garlic cloves, peeled
1 lemon, cut into chunks
3/4 cup chicken stock
1/2 cup honey
fresh oregano leaves

Steps:

  • In a large, deep frypan over high heat, add oil and chicken. Cook chicken, turning only once, for approximately 5-8 minutes until golden brown. Remove chicken to a plate and set aside. Reducing heat to medium, add onion and cook for 1 minute than add garlic and cook for another minute.
  • Return chicken to pan, add the lemon, chicken stock and honey. Reduce heat to medium-low, place cover on pan and simmer for approximately 20 minutes or until the chicken is cooked through.
  • Preheat broiler. Increase heat to medium and simmer sauce, uncovered, for 5-8 minutes to thicken. Place chicken under a hot broiler for 3-4 minutes until crisp. Place chicken on serving platter, top with sauce and fresh oregano leaves.

BALSAMIC BRAISED CHICKEN WITH HONEY



Balsamic Braised Chicken With Honey image

Make and share this Balsamic Braised Chicken With Honey recipe from Food.com.

Provided by akgrown

Categories     Chicken Thigh & Leg

Time 54m

Yield 3 serving(s)

Number Of Ingredients 11

6 skinless chicken thighs
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/4 cup shallot, minced
1 tablespoon fresh thyme, minced (or 1 tsp dried)
1/4 cup red wine (or grape juice)
3/4 cup balsamic vinegar
1/4 cup chicken broth
1/4 cup honey
1 bay leaf

Steps:

  • Preheat oven to 350*. Season chicken with salt and pepper, and heat olive oil in a dutch oven over med-high heat. Sear chicken thouroughly on all sides until it is a deep, golden color, about 3-5 minutes per side. Transfer chicken to plate.
  • Add shallots and thyme to the pot, and saute until soft and golden. Pour wine into pan, and scrape up any bits left from the chicken. Cook 1-2 minutes, until nearly all liquid has evaporated.
  • Add vinegar, broth, honey, bay leaf, and chicken to the pot, and bring to a simmer. Cover tightly and transfer to oven.
  • Cook 30 minutes, turning once, until chicken is cooked through and is a deep, mahogany brown.
  • Remove chicken and bay leaf from pot and skim any fat from sauce. Cook sauce uncovered until reduced by half. Add chicken back to pan, spoon sauce over top, and cook for 2 minutes to reheat.

Nutrition Facts : Calories 307.4, Fat 8.5, SaturatedFat 1.8, Cholesterol 114.5, Sodium 379.8, Carbohydrate 26.4, Fiber 0.2, Sugar 23.4, Protein 28

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