BRAISED CHICKEN WITH SALAMI AND OLIVES
Donald Link pays homage to New Orleans' Sicilian roots with a dish that also appeals to his love of both salt and salami. The dish has the feel of chicken cacciatore, but its use of olives, salami and fennel brings more complexity. Mr. Link uses handmade salami from Cochon Butcher, his meat shop in New Orleans, but a hunk of good quality supermarket salami works fine. Jarred green olives would suffice in a pinch but they will make the dish extra salty and compromise its texture. Instead, find firm green olives such as Sicilian-cured Sevillanos or French Lucques or Picholine olives.
Provided by Kim Severson
Categories main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat oven to 375 degrees. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat and sear chicken in 2 batches until golden brown, about 7 minutes per side. Transfer cooked chicken to a 9-by-13-inch baking dish or another large, shallow casserole.
- Add onions to skillet and cook in the rendered chicken fat until brown, stirring, about 4 minutes. Add garlic, fennel, rosemary branch, salami, olives, oregano and red pepper flakes. Pour in wine and simmer to reduce, scraping the bottom of the pan. Add tomato paste and cook for 5 minutes. Add flour and cook, stirring to incorporate, for another 2 minutes.
- Pour in chicken broth in batches and stir to incorporate. Bring to a simmer over medium heat and cook until slightly thickened, 2 to 3 minutes. Stir in bay leaves and lemon juice.
- Pour sauce over the chicken in the baking dish and roast in the oven, basting every 30 minutes, until chicken is very tender, about 1 1/2 hours. Discard bay leaves and rosemary. Serve chicken warm, with plenty of sauce.
Nutrition Facts : @context http, Calories 767, UnsaturatedFat 37 grams, Carbohydrate 13 grams, Fat 55 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 15 grams, Sodium 1457 milligrams, Sugar 4 grams, TransFat 0 grams
BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON
Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
Number Of Ingredients 10
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.
MEDITERRANEAN BRAISED CHICKEN THIGHS RECIPE
Chef Marco Canora's delicious braised chicken thighs with lemon and olives recipe makes the perfect weeknight meal. Get the complete recipe at Tasting Table.
Provided by Tasting Table Staff
Categories Main Course
Time 1h15m
Number Of Ingredients 9
Steps:
- Remove the chicken from the fridge 20 minutes before cooking to remove the chill.
- Preheat the oven to 350 F.
- Season the chicken on both sides with salt and pepper.
- In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat.
- When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes. Add the garlic cloves to the pan and flip the thighs over. Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes.
- Remove the chicken and garlic from the pan, and set aside.
- With the pan still hot, add the onions, lemon slices and oregano, and season with salt and pepper. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes.
- Nestle the thighs skin-side up in the onion mixture and add the garlic and the olives.
- Pour the lemon juice over the chicken and transfer the pan to the oven.
- Bake for 40 to 50 minutes.
- Scatter fresh oregano leaves over the top and serve.
Nutrition Facts : Calories 723 calories, Carbohydrate 19 g carbohydrates, Cholesterol 252 mg cholesterol, Fat 52 g fat, Fiber 4 g fiber, Protein 45 g protein, SaturatedFat 13 g saturated fat, ServingSize 0 g, Sodium 1041 mg, Sugar 6 g, TransFat 0 g
BRAISED CHICKEN WITH ARTICHOKES, OLIVES, AND LEMON
The flavors of the Mediterranean spruce up this homey, braised chicken dish served over a bed of orzo.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then chicken, skin-side down, in a single layer. Cook, turning, until browned, 12 to 15 minutes. Transfer to a plate.
- Reduce heat to medium. Add garlic and artichokes; cook until golden brown in places, 5 to 7 minutes. Add olives, oregano, and flour; cook, stirring constantly, 30 seconds. Stir in broth and lemon, scraping browned bits from bottom of pan. Return chicken, skinside up, and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and simmer until a thermometer inserted in thickest part of chicken (without touching bone) registers 165 degrees, 10 to 12 minutes. Remove lid; continue simmering until sauce thickens slightly. Serve over orzo, sprinkled with oregano leaves.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love