Braised Provencal Chicken With Butternut Squash And White Beans Recipes

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BRAISED CHICKEN THIGHS WITH BUTTERNUT SQUASH



Braised Chicken Thighs with Butternut Squash image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 skinless, bone-in chicken thighs
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 cups cubed peeled butternut squash (about 12 ounces)
1 large sweet onion, chopped
2 cloves garlic, minced
1/4 teaspoon ground turmeric
1 small cinnamon stick
1/3 cup golden raisins
2 wide strips lemon zest, plus the juice of 1 lemon
1 cup low-sodium chicken broth
Fresh cilantro, for topping

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



Braised Chicken with Butternut Squash and Cranberries image

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

1 large butternut squash (3 pounds), peeled, halved, and seeded
2 tablespoons extra-virgin olive oil
4 chicken leg quarters (2 1/2 pounds total), split into drumsticks and thighs
Coarse salt and ground pepper
1 red onion, cut into 1/2-inch wedges
2 tablespoons chopped fresh sage
4 teaspoons all-purpose flour
2 teaspoons ground coriander
1 teaspoon ground nutmeg
2 cups low-sodium chicken broth
1/2 cup dried cranberries

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



Braised Chicken Thighs with Squash and Mustard Greens image

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

4 pounds skin-on, bone-in chicken thighs (about 12), patted dry
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
8 scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced
4 dried chiles de árbol
1 (2-inch) piece ginger, peeled, thinly sliced
1 cup dry white wine
1/2 cup low-sodium soy sauce
3 tablespoons dark brown sugar
2 tablespoons toasted sesame oil
2 cups low-sodium chicken broth, divided
1 acorn squash, halved lengthwise, seeds removed, sliced 1/2-inch thick
1 bunch mustard greens, tough stems removed, leaves torn
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame seeds
Cooked white rice (for serving)

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



Provencal Braised Chicken image

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

4 skinless chicken breasts
1 tablespoon kosher salt
2 teaspoons cayenne pepper
2 teaspoons herbes de provence
1 head garlic, cloves peeled
1 red bell pepper, diced
1 carrot, diced
6 parsley sprigs
1/2 cup chicken stock
1 cup red wine vinegar
1 tablespoon tomato paste
chopped parsley (to garnish)

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



BRAISED PROVENCAL CHICKEN WITH BUTTERNUT SQUASH AND WHITE BEANS OCT/NOV image

Categories     Chicken     Sauté     Dinner

Yield 6 servings

Number Of Ingredients 12

6 cups water
1 1/4 cups dried Great Northern beans
1/2 onion, cut into quarters
6 large bone in chicken thighs with skin
2 TBL olive oil
2 tsp minced fresh oregano or 3/4 tsp dried
1 tsp minced fresh rosemary or 1/2 tsp dried
1/2 cup dry white wine
1 1/2 tsp minced garlic
2 1/2 cups 1/3 inch pieces peeled butternut squash
1 14 1/2 ounce can diced tomatoes in juice
2 TBLS fresh parsley

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



Braised Provencal Chicken with Butternut Squash and White Beans image

Categories     Bean     Chicken     Herb     Poultry     Tomato     Vegetable     Braise     Squash     Butternut Squash     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

6 cups water
1 1/4 cups dried Great Northern beans
1/2 onion, cut into quarters
6 large bone-in chicken thighs with skin
2 tablespoons olive oil
2 teaspoons minced fresh oregano or 3/4 teaspoon dried
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
1/2 cup dry white wine
2 1/2 teaspoons minced garlic
2 1/2 cups 1/3-inch pieces peeled butternut squash
1 14 1/2-ounce can diced tomatoes in juice
2 tablespoons minced fresh parsley

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.

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