Herb Braised Chicken With Tomatoes And Mushrooms Low Carb Recipes

BRAISED BALSAMIC CHICKEN

Steps:

• Season both sides of chicken breasts with garlic salt and pepper.
• Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
• Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

HERB-BRAISED CHICKEN WITH TOMATOES AND MUSHROOMS (LOW CARB)

Steps:

• In a large, deep skillet or Dutch oven, cook bacon on medium for 4 minutes or until lightly browned but not crisp; turn frequently.
• Add mushrooms and onions; stir occasionally and cook until onion is tender, about 8 minutes.
• Mix the seasonings together and sprinkle over both sides of chicken.
• Add chicken, tomatoes, garlic and broth to pan.
• Bring to a boil and stir, getting up all the browned bits.
• Reduce heat to low, cover and simmer for 15 minutes.
• Turn chicken and cook for another 15 minutes, stirring occasionally and spooning sauce over chicken.

BRAISED CHICKEN THIGHS WITH BUTTON MUSHROOMS

Steps:

• Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil. Season the chicken thighs with the Essence, salt and pepper.
• Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes.
• Add the onions and garlic to the pan and saute for 3 to 4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes.
• Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer.
• Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes.
• Serve the chicken over rice and garnish with the chopped parsley.
• Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): Combine all ingredients thoroughly.
• Yield: 2/3 cup.