Chicken With Braised Garlic And Rosemary Recipes

HONEY GARLIC CHICKEN WITH ROSEMARY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken.
• Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.

EASY GARLIC AND ROSEMARY CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).

BRAISED CHICKEN WITH ROSEMARY, CHICKPEAS AND SALTED LEMON

Steps:

• If using whole chicken legs, cut the joint just enough to bend the leg, and make a deep, 2-inch-long cut on the meat without cutting all the way through.
• Cut one half of the lemon crosswise into 1/8-inch-thick half moons. Transfer them to a medium bowl. Sprinkle with 1 teaspoon salt and use a fork to lightly crush the slices and release the juice. Cut the other lemon half into wedges for serving.
• Pat the chicken pieces dry and season both sides with salt. In a large lidded skillet or Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, add the chicken pieces skin-side down, cover, and cook until the skin is golden brown, about 8 to 10 minutes. Flip, cover and cook for another minute or two, then transfer chicken to a plate. If working in batches, add 2 more tablespoons oil to the skillet, sear the remaining chicken legs then transfer them to the plate.
• Pour off all but about 2 tablespoons of fat from the pan. Add the onions and sauté until just softened, about 2 minutes, then add the garlic and rosemary and cook until fragrant, about 1 minute. Add the white wine, then add the tomatoes with their juices, crushing the tomatoes with your hands as you go. Rinse the tomato can with 1 cup water. Add the water and the chickpeas to the pan. Season lightly with salt and black pepper.
• Bring to a boil, return the chicken and any accumulated juices to the pan and reduce heat to low. Cover and simmer until the chicken is cooked through and tender, 15 to 18 minutes.
• Uncover the pot and transfer the chicken to bowls or a large rimmed serving platter. Add the sliced lemon plus any accumulated juices to the pot, increase the heat to medium-high and allow to thicken slightly, 2 to 3 minutes. Discard the rosemary stem, then stir in the hearty greens, remove from heat and season with additional salt if needed.
• To serve, spoon the stew over the chicken legs, top with a handful of the herbs, yogurt and fresh lemon wedges for squeezing. Drizzle with olive oil, if desired, and serve with steamed couscous or slices of crusty bread for dipping.

BRAISED CHICKEN WITH GARLIC AND WHITE WINE

Steps:

• Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
• Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
• Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.

BRAISED CHICKEN WITH TOMATO AND ROSEMARY

Steps:

• Heat half of the oil in a large frying pan on medium. Cook chicken for 3-4 minutes each side until browned.
• Add half of the chopped rosemary and stir to combine. Transfer chicken to a plate.
• Heat remaining oil and cook onion for 3-4 minutes until soft. Add garlic, anchovy and remaining rosemary. Cook for 2-3 minutes until fragrant.
• Add tomatoes, capers and red wine or water. Bring to the boil.
• Return chicken to pan, reduce heat to low, cover and simmer for 15-20 minutes until cooked through.
• Season with salt and pepper to taste and scatter over the extra rosemary sprigs.
• Serve with salad greens and crusty bread.

CHICKEN BRAISED WITH 20 CLOVES OF GARLIC

Steps:

• Bring a small saucepan of water to a boil. Separate head of garlic into individual cloves. Add to boiling water and cook 1 1/2 minutes, or until skin peels off easily. Drain and rinse briefly under cold running water. Peel garlic cloves. Trim any pieces of fat or extra skin from chicken; rinse pieces and pat dry. Season liberally with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken, skin side down, and saute until skin is nicely browned, 8 to 10 minutes. Carefully holding lid against pan, pour off all but a thin film of fat. Turn chicken over and sprinkle onion between pieces. Cover and cook 5 minutes. Pour in wine and bring to a boil, stirring with a wooden spoon to scrape up any brown bits on bottom or around sides of pan. Boil until wine is reduced to 2 or 3 tablespoons, about 2 minutes. Scatter garlic around chicken, season with thyme and pour broth into pan. Cover, bring to a boil, reduce heat to low and simmer 25 minutes, or until chicken is very tender. Remove chicken and half of garlic cloves to a deep platter or serving dish. Skim fat off sauce in pan. Pour sauce into a blender or food processor and puree until smooth. If sauce is too liquid, pour into a small saucepan and bring to a boil. Dissolve cornstarch in 1 tablespoon cold water and stir into sauce. Cook, stirring, 1 minute, until slightly thickened. Season sauce with additional salt and pepper to taste. Pour over chicken and serve.

ROSEMARY-PAPRIKA CHICKEN AND FRIES

Steps:

• Heat the oven to 425 degrees, and place a sheet pan on the oven's lowest rack to heat. In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon zest and garlic. Season with salt and pepper.
• Transfer half of the mayonnaise mixture (about ¼ cup) to a medium bowl. Stir in the smoked paprika, rosemary, red-pepper flakes and ½ teaspoon black pepper. Season the chicken all over with 1½ teaspoons salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it all over the chicken. Set aside.
• Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.
• Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.

ROSEMARY-GARLIC ROASTED CHICKEN AND GNOCCHI

Steps:

• Heat the oven to 450 degrees. Pat the chicken dry, then transfer to a sheet pan and season all over with 1½ teaspoons salt and a few grinds of pepper. In a liquid measuring cup or small bowl, combine the olive oil, garlic and rosemary with a fork. Season generously with salt and pepper.
• Add the oil mixture and the gnocchi to the chicken. Toss with your hands to coat, massaging the garlic and rosemary into the chicken and gnocchi. Arrange the gnocchi in an even layer, and place the chicken skin side up on top of the gnocchi. Roast until the chicken is cooked through and golden brown, 35 to 40 minutes.
• Transfer the chicken to plates and finely grate the zest of half the lemon over the chicken. Squeeze the juice of half the lemon onto the gnocchi (about 1½ tablespoons), then use a spoon to scrape up the browned bits on the sheet pan and toss the gnocchi in the lemon juice and pan drippings. Season to taste with salt and pepper. Cut the remaining lemon into wedges. Eat the chicken with the gnocchi and a lemon wedge for squeezing over.