Best Aromatic Braised Chicken With Fried Onions Recipes

CRISPY BRAISED CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F.
• Season the chicken all over with salt. I recommend doing this by eye knowing the "saltiness" of the salt you use, but if you need a rough guide, try 1/2 tsp per pound of chicken.
• Heat up a 5-quart ovenproof braiser pan* over medium high heat, and add the chicken thighs to the pan, skin side down. I personally do not grease the pan, as so much renders from the skin itself. Cook for 8-10 minutes until the skin is deeply golden, then flip over and cook on the other side for 1 minute. Remove the chicken from the pan, leaving the fat and brown bits in the pan.
• Reduce the heat to medium low, and add the onion and fennel to the pan. Saute for 10 minutes until softened, then add the garlic and saute for 1 more minute, until fragrant.
• Add the white wine to the pan, and increase the heat to medium high. Simmer for 2 minutes. Add the olives, crushed red pepper, lemon peel strips, bay leaf, thyme, and chicken stock, and bring to a boil.
• Return the chicken to the pan skin-side up and place in the oven to cook uncovered for 20 minutes, until the chicken is cooked through (I check for a doneness temperature of 175F).
• Turn the broiler to high, and cook the chicken for about 2-4 minutes to brown and crisp up the skin (watch carefully). I recommend leaving the pan on the middle rack of the oven so it's not too close to the broiling element. This helps the skin brown more evenly. Serve promptly and enjoy!

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).

COUNTRY BRAISED CHICKEN

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.

BRAISED CHICKEN WITH ONIONS AND HERBS

Steps:

• Sprinkle chicken with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken to skillet; sauté until brown, about 3 minutes per side. Using tongs, transfer chicken to plate. Add onion, bay leaves and rosemary to skillet. Reduce heat to medium; sauté until onion is tender, about 6 minutes. Add broth and wine. Boil until mixture thickens slightly, stirring occasionally, about 8 minutes. Return chicken to skillet; spoon sauce over. Cover skillet and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.

AROMATIC BRAISED CHICKEN WITH FRIED ONIONS

Steps:

• Toss all ingredients except water, oil, onion, and flour with 1 teaspoon salt in a wide heavy medium pot. Marinate chicken, covered and chilled, 1 hour.
• Add water and bring to a boil, then simmer, covered, until chicken is tender, 40 minutes to 1 hour.
• Meanwhile, heat 1 1/2 inches oil in a small heavy saucepan over medium heat until hot but not smoking.
• Toss onion with 1 teaspoon flour, then fry in 2 batches, stirring frequently (do not let burn), until golden brown, 2 to 3 minutes per batch. Transfer with a slotted spoon to paper towels. Reserve 3 tablespoons oil.
• Remove chicken from cooking liquid, reserving liquid, and gently pat dry. 3Heat reserved oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken all over, about 6 minutes total. Transfer to a platter.
• Add remaining 2 teaspoons flour to fat in skillet and cook, stirring, 1 minute. Add chicken-cooking liquid (with aromatics and spices) and simmer, stirring, until slightly thickened, about 2 minutes. Season with salt and pour over chicken. Top with fried onions.