Braised Whiting With Potatoes Recipes

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BRAISED POTATOES



Braised Potatoes image

Braising maximizes the potatoes' flavor and ensures that they're perfectly tender. Serve this alongside our Crisp Mustard-Glazed Chicken Breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 medium onion, thinly sliced
1 1/2 pounds fingerling and very small new white potatoes
6 small shallots, peeled
2 to 3 sprigs rosemary, plus 1 tablespoon roughly chopped for garnish
Coarse salt and freshly ground pepper
1 cup homemade or low-sodium canned chicken stock

Steps:

  • Preheat oven to 375 degrees. Heat the oil and butter over medium-low heat in a large ovenproof skillet. Add onion, and cook until very soft, about 15 minutes. Stir in the potatoes and shallots and half the rosemary; season with salt and pepper. Raise heat to medium-high, and cook until potatoes begin to brown, about 10 minutes. Remove from heat, and add remaining rosemary and the stock.
  • Cover skillet, and transfer to the oven; cook until potatoes are fork-tender, about 10 minutes (timing will vary with size of potatoes). Uncover, and cook until liquid is reduced, about 20 minutes. Sprinkle with chopped rosemary. Serve warm.

BRAISED WHITING WITH POTATOES



Braised Whiting With Potatoes image

Provided by Jacques Pepin

Categories     dinner, one pot, main course

Time 30m

Yield 6 servings

Number Of Ingredients 10

1/3 cup olive oil
1 1/2 pounds potatoes, peeled and sliced thin
2 onions (about 1 pound), peeled and sliced thin (about 3 1/2 cups)
1 pound broad, runner or string beans, cleaned and cut into 1 1/2-inch pieces (about 3 1/2 cups)
6 cloves garlic, peeled and sliced thin
6 medium whiting, with heads removed, scaled and gutted (about 2 1/2 pounds ready to cook)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup dry white wine
4 tablespoons chopped parsley

Steps:

  • Heat the oil in a Dutch oven or large skillet or saucepan with a tight-fitting lid. When the oil is hot but not smoking, add the potatoes and onions and saute them, covered, over medium heat for 5 minutes.
  • Add the beans and garlic. Cook, covered, for another 5 minutes. Add the whiting, salt, pepper and wine and cook, covered, for 10 more minutes. Sprinkle with the parsley and serve immediately.

Nutrition Facts : @context http, Calories 455, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 15 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 542 milligrams, Sugar 7 grams

BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON



Braised Chicken with Potatoes, Olives, and Lemon image

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

2 1/4 pounds bone-in, skin-on chicken thighs
Coarse salt
1 tablespoon extra-virgin olive oil
1 1/4 cups chicken stock
12 ounces baby fingerling potatoes or halved small potatoes
5 garlic cloves, smashed and peeled
1/2 cup green olives, such as Cerignola, pitted if desired
1 small lemon, washed well, cut into wedges
6 thyme sprigs
1 teaspoon cornstarch

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.

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