Cast Iron Braised Chicken And Tomatoes Recipes

BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO

Steps:

• Heat the canola oil in a large skillet over high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside.
• In the same skillet, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions, ginger and garlic and stir to combine. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, and bay leaves. Allow the mixture to cook and all the flavors to come together, about 10 minutes. Add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (Chef's note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)
• When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and transfer to a serving bowl. Serve alongside the braised cabbage, if desired.

BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON

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.

CAST IRON-BRAISED CHICKEN AND TOMATOES

Steps:

• Cut chicken breasts in half width-wise and pat dry. Season with salt and pepper.
• Heat 2 1/2 tablespoons olive oil in a cast iron skillet over medium heat. Add onions and garlic salt; cook and stir until browned, about 6 minutes. Transfer onions to a bowl.
• Combine chicken and flour in a resealable plastic bag; seal and toss until coated.
• Coat the bottom of the skillet with remaining olive oil over medium-high heat. Cook chicken in the hot skillet until browned, covering with a lid after 1 minute, about 5 minutes per side.
• Stir cooked onions and stewed tomatoes in with the chicken until steamy, about 3 minutes. Reduce heat to medium. Cover and cook until chicken is moist on the inside but still crispy on the outside, no more than 1 minute.

OVEN-BRAISED CHICKEN THIGHS WITH FENNEL AND CASTELVETRANO OLIVES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Heat olive oil in a large, heavy cast-iron skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and black pepper.
• Brown chicken in the hot oil, about 5 minutes per side. The meat will still be pink inside. Transfer chicken into a bowl, leaving drippings in skillet.
• Turn heat down to medium. Cook fennel, onion, and fennel seeds in the hot oil for about 10 minutes stirring occasionally until onion and fennel begin to caramelize.
• Stir garlic, thyme, and chile de Arbol pepper into fennel mixture. Cook for about 1 more minute until garlic is fragrant.
• Stir white wine into fennel mixture, scraping up and dissolving any browned bits of food on the bottom of the skillet.
• Pour tomatoes with puree into skillet and bring to a boil. Break tomatoes into large chunks with a wooden spoon. Adjust salt and pepper.
• Add chicken thighs, any accumulated drippings from the chicken, and olives to the skillet. Stir to combine.
• Bake uncovered in the preheated oven for about 45 minutes until the chicken thighs are no longer pink inside.
• Let cool 5 to 10 minutes before serving. Sprinkle with fennel greens, flat-leaf parsley, and lemon zest.