GARLIC-BRAISED CHICKEN WITH OLIVES AND MUSHROOMS
When it's no longer winter but not quite spring, a savory stovetop braise, served over rustic grains like farro, makes a comforting weeknight meal. Braised garlic is a sweet counterpart to briny olives, earthy mushrooms, and succulent chicken. Simmering it all in stock will enrich the flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- Heat a large straight-sided skillet (about 12 inches) over medium-high heat. While it's heating, season chicken with salt and pepper. Add 1 tablespoon oil to pan and swirl. Add chicken, skin side down. Let brown, 5 to 6 minutes. Remove chicken from pan; set aside.
- Add 1 teaspoon oil to pan, followed by garlic and mushrooms; let brown, stirring occasionally, 5 to 6 minutes.
- Add wine to mushrooms and garlic and bring to a boil, then cook for 1 minute. Return chicken to pan.
- Add olives and chicken stock to pan; bring to a boil, then reduce heat. Cover; simmer until chicken is cooked through, 15 to 20 minutes.
Nutrition Facts : Calories 409 g, Fat 20 g
GARLIC-BRAISED CHICKEN
"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
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.
CHICKEN WITH OLIVES AND GARLIC
A great dish full of flavor, easy to put together on the fly. For the Creole Seasoning I use Recipe #22089. Serve over couscous and top with crumbled Feta and sliced green onions. Great on busy weeknights or for company on weekends, winter or summer!
Provided by Penny Stettinius
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Toss the chicken breasts in the Creole Seasonings.
- Heat a large, heavy frying pan and add enough olive oil to coat the bottom.
- When hot, add the chicken and cook until browned on each side.
- Remove the chicken to a plate and keep warm.
- To the frying pan add the peppers, onions, thyme, salt and pepper to taste and saute until soft, about 5 minutes.
- Add the garlic and cook for another minute.
- Add the wine and stir, scraping up the bits.
- Bring to a boil and then lower the heat to a low simmer, stirring occasionally.
- Stir in the olives, lemon zest and bay leaf.
- Return the chicken to the pot, cover and simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken as soon as it's done and stir in the lemon juice and whisk in the butter.
- Serve the sauce over the chicken and top with the parsley.
Nutrition Facts : Calories 518.4, Fat 24.7, SaturatedFat 8.3, Cholesterol 108.1, Sodium 668.8, Carbohydrate 21.3, Fiber 3.8, Sugar 5, Protein 33
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.
RED-CHILI-BRAISED CHICKEN WITH POTATOES AND MUSHROOMS
Provided by Molly O'Neill
Categories dinner, main course
Time 2h45m
Yield Four servings
Number Of Ingredients 12
Steps:
- Heat a griddle or heavy skillet over medium heat. Add the unpeeled garlic and roast until softened, shaking pan, about 15 minutes (garlic will blacken in spots). Cool and peel.
- Meanwhile, heat another skillet. Open and flatten the chilies (they may break), and toast 2 at a time, pressing them against the hot surface until they crackle and emit wisps of smoke. Flip over and toast other sides. Place in a bowl of hot water. Weight with a plate to keep the chilies submerged, and soak for 30 minutes. Drain.
- Place the garlic, chilies, oregano, cumin and 2/3 cup of chicken broth in a food processor or blender and process until smooth, scraping and stirring. Add more broth, if needed, to puree the chilies. Press through a medium-mesh sieve and set aside. (The dish can be made ahead up to here.)
- Heat the oil in a large, wide pot over medium-high heat. Pat the chicken dry and place in the pot in a single uncrowded layer, in batches if necessary. Cook until browned, about 4 minutes per side. Remove from the pan and set aside.
- Place all but 2 onion slices in the pot. Saute until browned, about 8 minutes. Add the chile puree and cook, stirring constantly, until thickened and much darker, about 5 minutes. Stir in the remaining 2 cups of broth. Simmer for 15 minutes, stirring occasionally.
- Stir in the potatoes and mushrooms, cover and simmer over medium-low heat for 10 minutes. Push the chicken legs into the sauce, cover partly and cook 15 minutes. Push the remaining chicken into the sauce, cover partly and cook until done, about 30 minutes longer.
- Transfer the chicken to a warm, deep serving platter. Season the sauce and vegetables with salt. Spoon the sauce over the chicken and arrange the vegetables around it. Shape the reserved onion slices into rings and scatter over the vegetables. Serve.
Nutrition Facts : @context http, Calories 679, UnsaturatedFat 22 grams, Carbohydrate 41 grams, Fat 35 grams, Fiber 8 grams, Protein 49 grams, SaturatedFat 10 grams, Sodium 868 milligrams, Sugar 6 grams, TransFat 0 grams
More about "garlic braised chicken with olives and mushrooms recipes"
CHICKEN PROVENçAL WITH OLIVES AND CHERRY TOMATOES - PARDON ...
From pardonyourfrench.com
BRAISED CHICKEN WITH BEER AND MUSHROOMS - MOMHOMEGUIDE.COM
From momhomeguide.com
BEST BRAISED CHICKEN THIGH RECIPE - A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
BRAISED CHICKEN THIGHS WITH OLIVES AND BASIL RECIPE ...
From foodandwine.com
GARLIC BRAISED CHICKEN RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BRAISED CHICKEN THIGHS WITH GARLIC, LEMON AND OLIVES
From chefdrmike.com
GARLIC BRAISED CHICKEN WITH OLIVES AND MUSHROOMS
From tfrecipes.com
GARLIC-BRAISED CHICKEN - DINING AND COOKING
From diningandcooking.com
SHANDY BRAISED CHICKEN WITH MUSHROOMS AND GREEN …
From tastykitchen.com
BRAISED CHICKEN WITH OLIVES AND MUSHROOMS — SARA SEGAT
From sarasegat.ca
GARLIC-BRAISED CHICKEN WITH OLIVES AND MUSHROOMS
From mealplannerpro.com
GARLIC-BRAISED CHICKEN WITH OLIVES AND MUSHROOMS RECIPE ...
From recipessolutions.netlify.app
GARLIC-BRAISED CHICKEN WITH OLIVES AND MUSHROOMS ...
From keeprecipes.com
BRAISED CHICKEN AND MUSHROOM GRAVY WITH RICE RECIPE - EAT ...
From eatsimplefood.com
BRAISED CHICKEN WITH HARISSA & OLIVES | WELLSPENT MARKET
From wellspentmarket.com
BRAISED CHICKEN WITH ARTICHOKES AND MUSHROOMS RECIPES
From tfrecipes.com
BRAISED CHICKEN THIGHS WITH LEMON, GARLIC AND OLIVES
From nerdswithknives.com
DUTCH OVEN LEMON GARLIC CHICKEN - ALL INFORMATION ABOUT ...
From therecipes.info
GARLIC-BRAISED CHICKEN WITH OLIVES AND MUSHROOMS | OM NOM NOM
From forfoodiefriends.wordpress.com
CHARDONEL-BRAISED CHICKEN THIGHS WITH OLIVES, GARLIC AND ...
From feastmagazine.com
GREEK CHICKEN THIGHS - JO COOKS
From jocooks.com
ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES - THE ...
From theendlessmeal.com
BRAISED CHICKEN BREAST WITH MUSHROOMS RECIPE - RECIPES.NET
From recipes.net
GARLIC-BRAISED CHICKEN WITH OLIVES AND MUSHROOMS | RECIPES ...
From pinterest.ca
BRAISED GARLIC CHICKEN WITH POTATOES, MUSHROOMS AND PEAS ...
From scliving.coop
GARLIC BUTTER CHICKEN AND MUSHROOMS - DINNER AT THE ZOO
From dinneratthezoo.com
BRAISED PORK WITH MUSHROOMS AND GARLIC - THE OLIVE AND THE SEA
From theoliveandthesea.com
BRAISED CHICKEN RECIPES - FOOD & WINE
From foodandwine.com
BRAISED CHICKEN THIGHS WITH GARLIC AND ONION - PARDON YOUR ...
From pardonyourfrench.com
GARLIC-BRAISED CHICKEN WITH OLIVES AND MUSHROOMS RECIPE
From pinterest.com
BRAISED CHICKEN THIGHS WITH GARLIC, LEMON AND OLIVES ...
From simpleartisticcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love