Country Braised Chicken Recipes

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EMERIL'S BRAISED CHICKEN THIGHS



Emeril's Braised Chicken Thighs image

"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast".

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h10m

Number Of Ingredients 13

6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
1 tablespoon Emeril's Original Essence or Creole Seasoning
1 teaspoon salt
1/2 cup plus 1 tablespoon all-purpose flour
2 teaspoons olive oil
3 tablespoons unsalted butter
2 cups thinly sliced yellow onions
1 tablespoon minced garlic
6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
1/4 teaspoon freshly ground black pepper
3 cups chicken stock or canned, low-sodium chicken broth
1/4 cup chopped fresh parsley
Steamed white rice, for serving

Steps:

  • Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
  • Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
  • Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
  • Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
  • Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
  • Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.

COUNTRY BRAISED CHICKEN



Country Braised Chicken image

This dish goes back to my very first day of cooking school years ago. I have been in love with it ever since. It's all about crisping the chicken skin, and then braising it in an aromatic liquid, combining the best of roasting and slow cooking.

Provided by Michael Anthony

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
4 whole chicken legs (thigh and drumstick), bone-in, skin-on
2 carrots
1 rib celery
1 white onion
2 cloves garlic, lightly smashed
2 tablespoons tomato paste
1/2 cup cognac
3/4 cup white wine
3 sprigs flat-leaf parsley, including stems, plus more for garnish
2 bay leaves
2 sprigs thyme
1 sprig rosemary
1 quart chicken broth
kosher salt
Freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F. Put the olive oil in a large, heavy-bottomed braising pan over medium-high heat. Generously season both sides of chicken legs with salt and pepper. When the oil is slightly smoking, add chicken legs and brown, about 5 minutes per side.
  • While chicken is browning, peel and chop the carrots; dice the celery and onion. (All the pieces should be about the same size.) Make sure the chicken is browning evenly on both sides.When the chicken is nicely browned, remove from the pan and set aside. Add vegetables to the pan, stir to combine, and reduce heat to medium. Next, peel and lightly smash the garlic; add to pan. Sweat the vegetables for 5 minutes, being careful not to brown. Season lightly with salt and pepper.
  • Add tomato paste, raise the temperature to medium-high, and stir to incorporate; the tomato paste will begin to stick to the bottom of the pan as it browns. Deglaze pan with cognac in two additions (being careful for flare-ups!). Let the alcohol cook off until the pan is almost dry, stirring the vegetables and scraping down the sides of the pan to prevent burning. Add white wine and allow it to reduce. Add parsley, bay leaves, thyme, and rosemary to the pan; then spread the chicken pieces on top in an even layer. Pour in just enough chicken broth to cover the meat halfway without submerging. Bring to a simmer, then cover the pan and place in the preheated oven for 35-40 minutes.
  • Remove from oven and place chicken legs on a rimmed serving platter. Strain cooking liquid into a small saucepan, reserving vegetables. Over medium to high heat, reduce liquid at a simmer until it is thick enough to thinly coat a spoon. Taste, and adjust seasoning as needed. To plate: Place chicken on a plate and add some reserved vegetables. Pour reduced sauce generously over each serving. Garnish with torn parsley leaves and serve.

CAL PETERNELL'S BRAISED CHICKEN LEGS



Cal Peternell's Braised Chicken Legs image

Here is a pleasant, delicious family meal adapted from the California chef Cal Peternell's excellent home-cooking manifesto, "Twelve Recipes," published in 2014 by HarperCollins. There are two steps to the process, which as Mr. Peternell points out can lead to endless improvisation. First, season the chicken and brown it well in a pan. Salt, pepper and flour are what's called for in this basic recipe, but adding some paprika would be a delicious option, or some cumin, coriander, paprika and a dash of cinnamon and caraway for a scent of Morocco. Then, braise it in liquid - white wine for the classic, red wine for a coq-au-vin feel, or with beer, chicken stock or plain water. Mr. Peternell does his braising in the oven, but you could easily do it on the stovetop as well, simmering the chicken slowly beneath a lid. Pair with rice or boiled potatoes, with couscous, with big hunks of garlic bread.

Provided by Sam Sifton

Categories     dinner, lunch, roasts, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

6 chicken legs, thigh and drumstick together
Kosher salt and black pepper to taste
All-purpose flour, for dredging
4 to 5 tablespoons neutral oil, or unsalted butter
3/4 cup white or red wine, beer, chicken stock or water
1 large yellow onion, peeled and diced
1 large carrot, peeled and diced
2 celery stalks, diced
2 cloves garlic, peeled and diced
3 sprigs of thyme, rosemary or sage, leaves removed and roughly chopped
1 bay leaf
3 cups chicken stock, or water
2 tablespoons roughly chopped parsley leaves

Steps:

  • Season chicken legs with salt and pepper and let them sit for a while, 15 minutes to an hour, or overnight in the refrigerator.
  • Heat oven to 450 degrees. Put a cup or two of flour in a large bowl, add half the chicken and tumble the legs around to coat.
  • Set a large oven-safe skillet over medium-high heat. Swirl in 2 tablespoons oil or butter and allow to melt and foam. Shake excess flour off the chicken legs and slide them into the hot pan in one layer; adjust the heat so the legs are sizzling nicely. When the legs begin to brown, after about 5 minutes, turn them over to brown the other side, an additional 4 to 5 minutes. Remove the chicken to a platter and repeat with remaining legs, adding more oil or butter if the pan seems dry.
  • Pour off the grease in the pan and add the wine or other liquid to the skillet, scraping at the sticky bits. Let simmer over medium heat until pan is completely deglazed. Pour that liquid into a small bowl and set aside.
  • Add remaining oil or butter to the pan and allow it to heat. Add onion, carrot, celery and a pinch of salt and cook, stirring occasionally, until the vegetables have softened nicely, approximately 10 minutes. Add garlic, thyme and bay leaf and cook for a minute or so, then return all the chicken to the pan, skin side up, along with the reserved glazing liquid and between 1 and 3 cups stock or water, enough to come up the sides of the chicken but not to get them swimming. Bring to a simmer and then put the skillet in the oven.
  • After 5 minutes or so, reduce the oven heat to 325 degrees and cook until chicken is very tender, 30 to 40 minutes. (Test for doneness by inserting a slender-bladed knife into the meat. It should pull out easily.) Remove the skillet from the oven, lift the legs from the skillet and put them aside again. Pour the liquid contents of the skillet into a small bowl and allow it to sit for 5 minutes or so, letting the fat rise to the surface. Use a small ladle to skim off and discard the fat, then return liquid to the pan, along with the chicken. Bring back to a simmer on the stovetop, then return to the oven for 5 minutes or so before serving, sprinkled with the chopped parsley, or save to reheat later.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 18 grams, Carbohydrate 14 grams, Fat 33 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 1078 milligrams, Sugar 4 grams, TransFat 0 grams

COUNTRY BRAISED CHICKEN



Country Braised Chicken image

This dish presents beautifully, yet it's made with ingredients guaranteed to be in your kitchen! Pretty enough for company; hearty enough for your family. 10 min prep time! High altitude tested.

Provided by Elizabeth H.

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

2 chicken breast halves, with skin and bones
1/2 cup flour
1 tablespoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon salt
1/4 cup milk
1/4 cup oil
2 tablespoons dry white wine (for deglazing) or 2 tablespoons chicken broth (for deglazing)
1/2 cup dry white wine, like chablis (optional)
1/2 cup chicken broth (1 cup if omitting wine)
1 medium onion
1/2 cup chopped fresh parsley (optional - do not substitute dried parsley)

Steps:

  • Using a sharp knife, remove and discard rib portion from breast halves.
  • Then cut each remaining breast portion in half, making 4 comparably-sized pieces.
  • Combine flour, onion powder, garlic powder, pepper and salt.
  • Place in shallow dish or plastic bag.
  • Pour milk into shallow dish.
  • Heat oil in skillet (a heavy or copper-bottom pan works well) over high heat.
  • As oil is heating, dip each chicken piece in milk and coat thoroughly with flour mixture.
  • When oil begins to bubble, place each chicken piece skin-side down in the skillet.
  • Brown thoroughly on every side.
  • Remove browned chicken from pan.
  • Carefully pour off excess oil.
  • Deglaze pan by carefully pouring in about 2 Tbl of wine, swirling it around the pan and discarding it.
  • (You may use broth for this step if omitting the wine.) Return pan to heat.
  • Add chicken broth and wine (or just broth if omitting the wine).
  • Return chicken to pan.
  • Slice onion into 1/2" rings and lay them atop the chicken.
  • Add parsley over all.
  • Bring to a boil, reduce heat, cover and simmer 45 minutes or until chicken juices run clear when pierced with a fork.
  • Check only twice during cooking to ensure the pan retains adequate liquid.
  • When chicken is done, remove from pan.
  • Boil down (if necessary) remaining liquids to a thick broth.
  • Serve chicken breasts covered with onion and parsley broth.
  • Serves 4.
  • NOTE: This recipe was tested at high altitude.
  • You may need to reduce the amount of liquid and/or the cooking time.
  • Serve this dish with a tossed salad in the summer and with steamed whole green beans in winter.
  • Goes great with a nice blush wine from your local vineyard.

BRAISED CHICKEN



Braised Chicken image

Braising is a low and slow cooking method that produces tender chicken with flavorful chicken broth.

Provided by Danilo Alfaro

Categories     Entree     Dinner

Time 1h40m

Number Of Ingredients 12

1 (4- to 5- pound) whole chicken, cut up, including the backbone
Kosher salt, to taste
Freshly ground black pepper, to taste
3 to 4 slices of bacon , about 1/4 pound, diced
1/2 cup onion, chopped
1/2 cup leek, white and light green parts, chopped
4 to 5 garlic cloves, peeled
1 cup white wine
1 tablespoon tomato paste
2 cups chicken stock, or water
2 to 3 sprigs fresh rosemary
1 bay leaf

Steps:

  • Gather the ingredients and heat the oven to 300 F.
  • Dry the chicken well with paper towels and season generously with salt and pepper.
  • Heat a Dutch oven over medium-high heat. Cook the bacon until it's crispy and the fat has rendered out. Remove and set aside.
  • Add 1 breast (skin-side down), 1 thigh (skin-side down), 1 drumstick, and 1 wing. Brown the chicken for 4 to 5 minutes, then remove to a platter and repeat with the other 4 pieces. Finally, brown the backbone, skin-side down, and remove.
  • Add the onion, leek , and garlic and sauté until the onion is translucent, about 3 to 4 minutes. Add the wine and boil, scraping any roasted bits from the bottom of the pan. Stir in the tomato paste.
  • Return the chicken and bacon to the pot. Add the chicken stock or water. Season with salt (if needed). Add the rosemary and bay leaf and bring to a boil.
  • Cover with a tight-fitting lid and transfer to the oven. Cook for one hour, or until an instant-read thermometer registers at least 165 F . Remove the lid and let the chicken cool in the pot for 15 minutes before serving.

Nutrition Facts : Calories 1018 kcal, Carbohydrate 8 g, Cholesterol 343 mg, Fiber 1 g, Protein 108 g, SaturatedFat 16 g, Sodium 611 mg, Sugar 3 g, Fat 55 g, ServingSize 6 Servings, UnsaturatedFat 0 g

CHARLES' COUNTRY PAN FRIED CHICKEN



Charles' Country Pan Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 8h20m

Yield 4 servings

Number Of Ingredients 7

1 whole chicken (about 4 pounds), cut into 8 pieces
Kosher salt and freshly ground pepper
1 teaspoon garlic powder
Soybean or canola oil, for frying
2 cups whole milk
3 large eggs
2 cups all-purpose flour

Steps:

  • In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours.
  • Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess.
  • Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature.

BRAISED CHICKEN WITH LEMON AND OLIVES



Braised Chicken With Lemon and Olives image

A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.

Provided by David Tanis

Categories     dinner, lunch, roasts, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 11

8 chicken thighs, skin-on and bone-in, about 3 1/2 pounds
Salt and pepper
1/2 teaspoon red pepper flakes
6 garlic cloves, minced
1/2 teaspoon crushed fennel seeds
1 tablespoon roughly chopped rosemary
1 tablespoon olive oil
2 Meyer lemons, cut in wedges
1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
1 cup chicken broth
3 tablespoons chopped parsley

Steps:

  • Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
  • Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
  • Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams

GARLIC-BRAISED CHICKEN



Garlic-Braised Chicken image

"It's the only place where you can find a giant vat of peeled garlic, because it's the only place that truly understands how much garlic you'll need for the kind of food your people eat," Michelle Zauner writes about the supermarket H Mart in her memoir, "Crying in H Mart." Thankfully, many other grocery stores now sell containers of peeled garlic cloves. If you don't already buy those, then this recipe is a great reason to start. Chicken thighs, white pepper, chardonnay and 20 garlic cloves are all you need for this zinger of a one-pot meal, which braises in an hour. In that time, chicken fat, wine and water turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don't skip it.

Provided by Eric Kim

Categories     dinner, easy, weeknight, poultry, main course

Time 1h15m

Yield 2 to 4 servings

Number Of Ingredients 7

Olive oil
2 pounds bone-in, skin-on chicken thighs (about 4)
Salt
20 peeled garlic cloves
3/4 teaspoon ground white pepper
1 cup dry chardonnay
Steamed white rice, for serving

Steps:

  • Heat oven to 350 degrees.
  • In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
  • Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.

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