Best Braised Chicken Mama Knox Recipes

Braised Chicken Mama Knox image

Provided by daisygrl64

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
4 -5 lbs whole chickens, cut into 10 pieces, skinned and cleaned
1 onion, peeled and coarsely diced
1 tablespoon butter
3 cups beef stock, heated
1/4 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon marjoram
3 tablespoons tomato paste
2 carrots, cut into sticks
1 cup parisienne potato
1/2 lb mushroom cap (small)
1 pinch dried chili pepper flakes
1 pinch sage
salt and pepper, to taste

Steps:

preheat oven to 375*F (190*).
heat oil in large ovenproof casserole. when hot, add chicken and cook 4 to 5 minutes over medium heat.
turn pieces over, continue cooking 4-5 minutes.
add onions, and butter, cook 6 to 7 minutes.
pour in beef stock and add herbs, bring to a boil.
mix in tomato paste and simmer 1 minute over low heat.
place casserole in oven and cook covered for 20 minutes.
add carrots and potatoes, continue cooking covered for 15 minutes.
add mushrooms and finish cooking 5 minutes.
serve.

Nutrition Facts : Calories 806, Fat 56.9, SaturatedFat 16.2, Cholesterol 221.5, Sodium 1016.6, Carbohydrate 16.3, Fiber 3.2, Sugar 5.5, Protein 55.9

Braised Chicken with Potatoes, Olives, and Lemon image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 10

2 1/4 pounds bone-in, skin-on chicken thighs
Coarse salt
1 tablespoon extra-virgin olive oil
1 1/4 cups chicken stock
12 ounces baby fingerling potatoes or halved small potatoes
5 garlic cloves, smashed and peeled
1/2 cup green olives, such as Cerignola, pitted if desired
1 small lemon, washed well, cut into wedges
6 thyme sprigs
1 teaspoon cornstarch

Steps:

Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.