BRAISED CHICKEN THIGHS WITH BUTTERNUT SQUASH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 4 to 5 minutes per side. Remove to a plate.
- Add the squash and onion to the skillet and cook, stirring occasionally, until softened and lightly browned in spots, about 3 minutes. Add the garlic and cook until softened, about 30 seconds. Add the turmeric, cinnamon stick and raisins and stir to coat the vegetables.
- Add the lemon zest and chicken broth to the skillet and bring to a simmer. Return the chicken to the skillet and reduce the heat to maintain a steady simmer; cover and cook until the chicken is cooked through, 10 to 12 minutes.
- Transfer the chicken to plates. Stir the lemon juice into the broth and season with salt and pepper. Spoon the broth and vegetables over the chicken and top with cilantro.
BRAISED CHICKEN WITH BUTTERNUT SQUASH AND CRANBERRIES
Delicious on its own, this dish is also great served over couscous. Use the other half of your butternut squash to make Butternut Squash Soup with Shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h5m
Number Of Ingredients 11
Steps:
- Cut half the squash into 1-inch pieces and set aside. Cut remaining squash into 1/2-inch pieces and reserve, refrigerated, to make Butternut Squash Soup with Shrimp.
- In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper and, in two batches, cook, skin side down, until skin is golden and crisp, about 5 minutes per batch. Transfer chicken to a plate; pour off fat from pot.
- Add 1 tablespoon oil, reserved squash, and onion to pot and cook until vegetables are beginning to soften, about 5 minutes. Add sage, flour, coriander, and nutmeg and cook, stirring, until fragrant, about 2 minutes. Add broth and cook, stirring and scraping up any browned bits with a wooden spoon, 1 minute. Nestle chicken, skin side up, in squash mixture, add cranberries, and bring to a boil. Reduce heat, partially cover, and simmer until chicken is cooked through and squash is tender, 20 to 25 minutes.
Nutrition Facts : Calories 460 g, Fat 24 g, Fiber 5 g, Protein 35 g, SaturatedFat 6 g
BRAISED CHICKEN THIGHS WITH SQUASH AND MUSTARD GREENS
Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
Provided by Claire Saffitz
Categories Bon Appétit Chicken Braise Leafy Green Mustard Greens Squash Ginger Hot Pepper White Wine Sesame Sesame Oil Dinner Winter
Yield 8 servings
Number Of Ingredients 16
Steps:
- Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches and pouring off all but 2 Tbsp. fat between batches, cook chicken, skin side down, until skin is browned and crisp, 8-10 minutes. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point).
- Cook white and pale green parts of scallions, chiles, and ginger in same pot, stirring often, until scallions and ginger are golden, about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 3 Tbsp., 5 minutes. Add soy sauce, brown sugar, sesame oil, and 1 cup broth and bring to a simmer, stirring to dissolve sugar. Return chicken to pot, placing skin side up and overlapping if needed. Partially cover pot, reduce heat, and simmer until chicken is cooked through, 25-30 minutes. Transfer chicken to a plate.
- Add squash and remaining 1 cup broth to pot and push in squash so it's mostly submerged. Arrange greens on top. Bring to a simmer, partially cover pot, and cook until squash is barely fork-tender and greens are wilted, 10-12 minutes. Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy, 10-15 minutes.
- Remove pot from heat and drizzle vinegar over vegetables. Taste sauce; it should be plenty salty, but season with more salt if needed. Add chicken back to pot, turning to coat in sauce, then scatter dark green parts of scallions and sesame seeds over top. Serve with rice.
- Chicken can be braised 2 days ahead. Let cool; cover and chill. Reheat covered over low.
PROVENCAL BRAISED CHICKEN
I found this recipe at finerkitchens.com Originally from "Classic Home Cooking" by Mary Berry and Marlene Speiler. I used skinless chicken breasts, the original recipe used a whole cut up chicken.
Provided by Dona England
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Season chicken generously with salt, cayenne and herbs de Provence.
- Place in an oven safe skillet, interspersed with garlic, red pepper and carrot.
- Tuck in the parsly sprigs and pour on stock to almost cover chicken.
- Cover the skillet and braise in the oven until chicken is just cooked through.
- Meanwhile, reduce the vinegar in another saucepan to 2 Tablespoons.
- Remove the chicken from the skillet and set aside.
- Place the skillet on the stove and simmer until vegetables are very soft.
- Remove the parsly and puree the skillet's contents in a blender. ( I used an immersion blender).
- Return sauce to skillet.
- Add the reduced vinegar and tomato paste to the sauce.
- Return the chicken to the pan to reheat gently.
- Serve on a platter with chopped parsly, if desired.
Nutrition Facts : Calories 313.4, Fat 3.7, SaturatedFat 0.9, Cholesterol 137.8, Sodium 1986.9, Carbohydrate 10.6, Fiber 1.8, Sugar 3.2, Protein 57
BRAISED PROVENCAL CHICKEN WITH BUTTERNUT SQUASH AND WHITE BEANS OCT/NOV
Steps:
- Combine 6 cups water, beans and onion in large pot. Bring to boil. Reduce heat, cover partially and simmer until beans are tender, about 1 hour 20 minutes. Cool in cooking liquid. drain bean mixture, discarding cooking liquid. Meanwhile, place chicken in medium bowl. Add 1 TBL oil, oregano, thyme and rosemary and toss to coat. Let stand 30 minutes at room temperature. Heat remaining 1 TBLS oil in heavy large deep skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken in skillet until golden brown, about 4 min per side. Transfer to plate. Pour off drippings from skillet. Add wine and garlic to skillet; simmer until liquid is reduced by half, scraping up browned bits, about 2 minutes. Stir in squash, tomatoes in juice and drained bean mixture. Season with salt and pepper. Add chicken to skillet. Cover and simmer until chicken is cooked through and squash is tender, about 40 minutes. Stir in parsley. Simmer uncovered until sauce thickens slightly, about 3 minutes. Transfer chicken to serving bowl. Spoon bean and vegetable mixture over.
BRAISED PROVENCAL CHICKEN WITH BUTTERNUT SQUASH AND WHITE BEANS
Steps:
- Combine 6 cups water, beans and onion in large pot. Bring to boil. Reduce heat, cover partially and simmer until beans are tender, about 1 hour 20 minutes. Cool in cooking liquid. Drain bean mixture, discarding cooking liquid.
- Meanwhile, place chicken in medium bowl. Add 1 tablespoon oil, oregano, thyme and rosemary and toss to coat. Let stand 30 minutes at room temperature.
- Heat remaining 1 tablespoon oil in heavy large deep skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken in skillet until golden brown, about 4 minutes per side. Transfer to plate.
- Pour off drippings from skillet. Add wine and garlic to skillet; simmer until liquid is reduced by half, scraping up browned bits, about 2 minutes. Stir in squash, tomatoes in juice and drained bean mixture. Season with salt and pepper. Add chicken to skillet. Cover and simmer until chicken is cooked through and squash is tender, about 40 minutes. Stir in parsley. Simmer uncovered until sauce thickens slightly, about 3 minutes. Transfer chicken to serving bowl. Spoon bean-and-vegetable mixture over.
More about "braised provencal chicken with butternut squash and white beans recipes"
CHICKEN PROVENçAL WITH OLIVES AND CHERRY TOMATOES
From pardonyourfrench.com
4.8/5 (11)Category EntréesServings 4Total Time 1 hr
CHICKEN PROVENçAL | THE MODERN PROPER
From themodernproper.com
4.9/5 (10)Total Time 1 hr 25 minsServings 4Calories 700 per serving
- Season the chicken with salt and pepper.Heat the oil in a large oven proof pan, and place in the chicken skin side down
- Flip chicken over.Arrange the thyme, garlic cloves, shallots, cherry tomatoes, dates and green olives around the chicken, then add the wine to the pan.Add the wine and bring to a simmer
BRAISED CHICKEN THIGHS WITH SQUASH AND KALE (GRAIN-FREE)
From deliciouslyorganic.net
Reviews 6Estimated Reading Time 2 mins
- Lightly season the chicken thighs with sea salt and pepper. Heat the ghee in a large [Dutch oven|https://amzn.to/2Re9OtV] or other heavy pot over medium-high. Working in 2 batches, cook chicken, skin side down, until skin is browned and crisp, about 8–10 minutes. Transfer the chicken to a plate, placing skin side up (the chicken will not be cooked through at this point).
- Keep the heat at medium-high (keep any leftover ghee, chicken fat, etc. in the pot) and place the scallions, chiles, and ginger in the pot to cook, stirring frequently until onions are just turning golden brown on the edges, about 3 minutes.
- Add 1 cup of [chicken broth|https://deliciouslyorganic.net/homemade-chicken-stock-recipe/], bring to a simmer, and cook until reduced to about 3 tablespoons. This will take about 5 minutes. Add the tamari, coconut sugar, sesame oil, and remaining broth and bring to a simmer, stirring to dissolve sugar. Place the butternut squash and kale in the pot. Place the chicken, skin-side up on top of the squash and kale, and, using a pair of tongs, nestle each piece of chicken down into the liquid mixture so the bottom of each piece of chicken is in the liquid. Partially cover the pot, reduce the heat to medium-low, and simmer until the chicken and squash are cooked through, about 20 minutes.
- Remove the chicken, increase the heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy, about 10–15 minutes.
BRAISED CHICKEN & BUTTERNUT SQUASH WITH SWISS CHEESE
From sobeys.com
Servings 4Total Time 40 minsEstimated Reading Time 40 secsCalories 480 per serving
- Heat oil over medium-high heat in large oven-proof skillet. Brown chicken on all sides, about 5 min. Transfer chicken to a plate.
- Drain all but 1 tbsp (15 mL) oil from skillet. Reduce heat to medium and cook leeks and garlic in skillet until golden, about 3 min. Add squash, broth and thyme. Reduce heat to medium-low. Return chicken to skillet, partially covering with squash. Cover and cook until squash is tender and chicken is cooked through, about 20 min.
- Preheat broiler to high. Sprinkle each chicken leg with ½ of the cheese, broil until cheese is golden brown and bubbling, about 1 min.
- Divide vegetables evenly among 4 plates. Joint chicken legs on a clean work surface. Top each plate with 1 piece of chicken.
BRAISED CHICKEN WITH SCALLION-SQUASH PUREE | ASWEETLIFE
From asweetlife.org
4.5/5 (2)Estimated Reading Time 2 mins
CHICKEN WITH LEEKS & BUTTERNUT SQUASH | THE ENGLISH KITCHEN
From theenglishkitchen.co
Estimated Reading Time 2 mins
SQUASH PROVENCAL RECIPES WITH INGREDIENTS,NUTRITIONS ...
From tfrecipes.com
BRAISED MEAT WITH BUTTERNUT SQUASH RECIPE - EASY RECIPES
From recipegoulash.com
SQUASH RECIPES & MENU IDEAS - PAGE 15 | EPICURIOUS.COM
From epicurious.com
BRAISED PROVENCAL CHICKEN WITH BUTTERNUT SQUASH AND WHITE ...
From tfrecipes.com
BRAISED PROVENCAL CHICKEN WITH BUTTERNUT SQUASH AND WHITE ...
From wiki-recipes.info
RECIPES/BRAISED-PROVENCAL-CHICKEN-WITH-BUTTERNUT-SQUASH ...
From github.com
CHICKEN AND BUTTERNUT SQUASH STEW - COOKEATSHARE
From cookeatshare.com
CHICKEN THIGHS WITH SQUASH YAMS AND DRIED APRICOTS RECIPES
From tfrecipes.com
BRAISED CHICKEN THIGHS WITH BUTTERNUT SQUASH RECIPE
From foodnewsnews.com
BRAISED PROVENCAL CHICKEN WITH BUTTERNUT SQUASH AND WHITE ...
From pinterest.com
BRAISED CHICKEN WITH BUTTERNUT SQUASH AND CRANBERRIES RECIPE
From recipegoulash.com
BRAISED PROVENCAL CHICKEN WITH BUTTERNUT SQUASH AND WHITE ...
From tfrecipes.com
BRAISED CHICKEN WITH BUTTERNUT SQUASH AND CRANBERRIES RECIPES
From tfrecipes.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