Best Braised Chicken And Artichoke Hearts With Lemon Cherry Peppers And Thyme Recipes
WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS
Artichokes become weeknight friendly when they come from a can or a jar. Be sure to buy the unmarinated ones here. The gentle braise in rendered chicken fat and tangy white wine, mixed with onions and herbs, provides all the flavor the artichokes need.
Provided by Alison Roman
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat.)
- Using tongs, flip the chicken skin-side up. Let the undersides cook for another 5 or so minutes. Set chicken aside. Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
- Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
- Remove chicken from oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.
BRAISED CHICKEN AND ARTICHOKE HEARTS WITH LEMON, CHERRY PEPPERS AND THYME
Even though there are not a lot of different ingredients in this braised chicken dish, those used in this recipe offer a wide range of textures and tastes.
Provided by Chef John
Categories Chicken Thighs
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Coat bottom of a Dutch oven with olive oil and place over high-heat. Sear chicken until browned, about 5 minutes per side. Transfer to a warm plate.
- Stir onion, garlic, black pepper, salt, and red pepper flakes into the Dutch oven; cook and stir for 1 minute. Stir in chicken broth and return to a simmer. Remove from heat.
- Return chicken to the Dutch oven. Stir in artichoke hearts, cherry peppers, lemon juice, and thyme.
- Cover Dutch oven and place in the preheated oven. Cook until chicken is tender, about 1 hour.
- Remove Dutch oven and transfer chicken to a warm plate.
- Stir beans into the Dutch oven with broth and artichoke mixture.
- Serve each chicken leg quarter in a bowl. Pour a ladle-full of artichoke, bean, and broth mixture over each.
Nutrition Facts : Calories 706.9 calories, Carbohydrate 28 g, Cholesterol 210.3 mg, Fat 34.9 g, Fiber 7.4 g, Protein 67.9 g, SaturatedFat 9.2 g, Sodium 2092.7 mg, Sugar 4.5 g
BRAISED CHICKEN AND ARTICHOKE HEARTS WITH LEMON, CHERRY PEPPERS AND THYME
Even though there are not a lot of different ingredients in this braised chicken dish, those used in this recipe offer a wide range of textures and tastes.
Provided by Chef John
Categories Chicken Thighs
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Coat bottom of a Dutch oven with olive oil and place over high-heat. Sear chicken until browned, about 5 minutes per side. Transfer to a warm plate.
- Stir onion, garlic, black pepper, salt, and red pepper flakes into the Dutch oven; cook and stir for 1 minute. Stir in chicken broth and return to a simmer. Remove from heat.
- Return chicken to the Dutch oven. Stir in artichoke hearts, cherry peppers, lemon juice, and thyme.
- Cover Dutch oven and place in the preheated oven. Cook until chicken is tender, about 1 hour.
- Remove Dutch oven and transfer chicken to a warm plate.
- Stir beans into the Dutch oven with broth and artichoke mixture.
- Serve each chicken leg quarter in a bowl. Pour a ladle-full of artichoke, bean, and broth mixture over each.
Nutrition Facts : Calories 706.9 calories, Carbohydrate 28 g, Cholesterol 210.3 mg, Fat 34.9 g, Fiber 7.4 g, Protein 67.9 g, SaturatedFat 9.2 g, Sodium 2092.7 mg, Sugar 4.5 g
BRAISE-ROASTED CHICKEN WITH LEMON AND CARROTS
A spatchcock chicken sits atop a simple broth with carrots, onion, and lemon, creating a delicious gravy while roasting.
Provided by hello angie
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h25m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Pat chicken dry with paper towels. Cut backbone from chicken using kitchen shears and save backbone for another use. Flip chicken, breast-side up, and forcefully press chicken down to flatten; season generously with salt.
- Heat olive oil in a large oven-safe cast iron skillet over medium-high heat; pan-fry chicken, skin-side down, until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.
- Cook and stir onion in oil in the same skillet until softened, 2 to 3 minutes. Add beer, scraping up any browned bits from the bottom of the skillet. Continue cooking until most of the beer is reduced, 2 to 4 minutes more. Stir chicken broth, carrots, lemon, rosemary, and thyme into beer mixture. Arrange chicken, skin-side up, over vegetables.
- Roast in the preheated oven until chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter and let rest, uncovered.
- Bring remaining broth and juices in the skillet to a boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt.
- Slice chicken and serve with sauce.
Nutrition Facts : Calories 736.3 calories, Carbohydrate 13.6 g, Cholesterol 275 mg, Fat 42.5 g, Fiber 4 g, Protein 70.1 g, SaturatedFat 10.7 g, Sodium 584.3 mg, Sugar 5 g
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