Summer Braised Chicken With Tomatoes Recipes

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ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES



Italian Braised Chicken with Tomatoes and Olives image

This is my favorite Italian Braised Chicken recipe. The chicken thighs are first seared until the skin is crispy then they're gently simmered in a delicious tomato and olive sauce. The chicken becomes super flavorful and tender. This is a healthy dinner recipe you don't want to miss.

Provided by Kristen Stevens

Categories     Dinner

Time 1h

Number Of Ingredients 13

2 teaspoons olive oil
8 chicken thighs (skin on or off, your choice)
Salt and pepper (for seasoning the chicken)
1 medium onion (finely minced)
4 cloves garlic (chopped)
4 tablespoons tomato paste
28 ounce can diced tomatoes
1 cup coarsely chopped olives
2 tablespoons each: capers and balsamic vinegar
1 teaspoon each: chopped rosemary and oregano
A pinch of red pepper flakes
Optional: 1 teaspoon honey (omit for Whole30)
Salt and pepper (to taste)

Steps:

  • Set your oven to 400 degrees.
  • Heat the oil in a large, ovenproof pan over medium-high heat. Add the chicken thighs to the pan, skin side up. Season the chicken skin with a pinch of salt and a little pepper on each piece. Once some of the fat has been released into the pan, flip the chicken over and cook until the skin is brown and crispy, about 7-8 minutes. If using skinless thighs, cook them until the meat starts to brown. Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.)
  • Pour out all but a few teaspoons of the oil. Add the onion to the pan and let it cook until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more. Add the tomato paste to the pan and let it cook until it has darkened slightly and is fragrant smelling, about 3 minutes.
  • Add all the remaining ingredients to the pan and stir well. Season to taste with sea salt and black pepper. Nestle the chicken back into the pan, skin side up. Pop the chicken into the oven and let it cook for 40 minutes. Remove the chicken from the oven and serve it right away.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 407 kcal, Carbohydrate 18 g, Protein 47 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 215 mg, Sodium 1270 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 12 g

BRAISED BALSAMIC CHICKEN



Braised Balsamic Chicken image

This chicken is good with either rice or pasta. Green beans make a nice side dish.

Provided by MOONANDBACK

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 35m

Yield 6

Number Of Ingredients 11

6 skinless, boneless chicken breast halves
1 teaspoon garlic salt
ground black pepper to taste
2 tablespoons olive oil
1 onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
½ cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
½ teaspoon dried thyme

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).

Nutrition Facts : Calories 195.7 calories, Carbohydrate 7.6 g, Cholesterol 60.8 mg, Fat 7 g, Fiber 1.2 g, Protein 23.8 g, SaturatedFat 1.3 g, Sodium 510.9 mg, Sugar 5.4 g

BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO



Braised Chicken Thighs and Legs with Tomato image

Provided by Alex Guarnaschelli

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 13

4 tablespoons canola oil
6 chicken thighs
6 chicken legs
Kosher salt
1 teaspoon whole cumin seeds
2 teaspoons chili flakes
1 large white onion, peeled, halved and thinly sliced
1 large ginger knob, peeled and grated
6 garlic cloves, peeled and halved lengthwise
1 (28-ounce) can whole, peeled tomatoes
2 cinnamon sticks
4 fresh or dried bay leaves
Water, as needed

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 TOMATOES, OLIVES AND CAPERS



Braised Chicken With Tomatoes, Olives and Capers image

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 whole cut-up chicken, or about 3 pounds parts, bone in, skin on
Salt and freshly ground black pepper
2 medium onions, chopped
2 tablespoons drained capers
2 teaspoons minced garlic
1 28-ounce can diced tomatoes (with juice)
1/2 cup dry white wine or chicken stock
1 cup Niçoise or kalamata olives, pitted
1 tablespoon fresh thyme leaves
1/4 cup chopped fresh parsley for garnish

Steps:

  • Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
  • Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
  • Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams

TOMATO & SUMMER VEGETABLE BRAISED CHICKEN



Tomato & Summer Vegetable Braised Chicken image

Step into summer with this veggie-packed, light chicken casserole.

Provided by Donal Skehan

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
4 chicken breasts, butterflied
1 red onion, cut into thin wedges
2 garlic cloves, bashed
4 to 5 sprigs of thyme
3 small zucchini, cut into batons
200 grams (7 ounces) new potatoes, thinly sliced
400 grams (14 ounces) chopped vine tomatoes
250 milliliters (1 cup) fresh chicken stock
320 grams (7 1/4 ounces) green beans
Finely grated zest of 1 lemon, plus a squeeze of juice

Steps:

  • Heat a tiny drizzle of the oil in a large saute pan. Season the chicken all over with salt and pepper and brown really well over a high heat until golden - this should take about 2 to 3 minutes. Remove from the pan and set aside.
  • Add the rest of the oil to the pan, reduce the heat to medium and gently fry the onion, garlic, thyme and zucchini for 8 minutes until the onion is just softened and the zucchini has started to brown.
  • Add the potatoes, tomatoes and stock, then return the chicken to the pan and simmer, partially covered, for 10 minutes until the potatoes are tender and the chicken is cooked through.
  • Add the green beans and lemon zest and cook for 2 minutes more until the beans are just tender. Stir in a squeeze of lemon juice and serve.

BRAISED CHICKEN WITH TOMATOES AND OLIVES



Braised Chicken with Tomatoes and Olives image

Categories     Chicken     Olive     Tomato     Braise     Dinner     Winter     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 11

8 chicken thighs with skin and bones (2 1/2 lb)
1 tablespoon olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced
1 teaspoon chopped fresh thyme
1 (14- to 15-oz) can crushed tomatoes in purée
1/2 cup Kalamata or other brine-cured black olives, pitted and quartered lengthwise
1/2 teaspoon salt
1/4 teaspoon black pepper
Garnish: fresh thyme leaves
Accompaniment: spaghettini with garlic and lemon

Steps:

  • Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 8 minutes, transferring as browned to a plate.
  • Pour off all but 1 tablespoon fat from skillet. Add onion, garlic, and thyme to fat remaining in skillet and cook over moderately low heat, stirring, until softened, about 3 minutes. Stir in tomatoes, olives, salt, and pepper and return chicken to skillet. Simmer, covered, turning chicken occasionally, until chicken is cooked through, about 25 minutes.

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