Best Braised Chicken With Orange And Scallions Recipes
BRAISED ORANGE CHICKEN
Tender chicken thigh meat simmers in an orange juice and pepper broth for a citrus-inspired meal that's ready in just 30 minutes, but tastes like it cooked for hours.
Provided by The Gruntled Gourmand
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. Remove chicken thighs and set aside.
- Cook and stir onion in the same skillet until softened, about 5 minutes.
- Stir in garlic; cook and stir until fragrant, about 1 minute.
- Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.
- Return chicken thighs to the skillet, cover, and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes.
Nutrition Facts : Calories 542.9 calories, Carbohydrate 67.6 g, Cholesterol 64 mg, Fat 18.5 g, Fiber 2.7 g, Protein 22.3 g, SaturatedFat 4.1 g, Sodium 206 mg, Sugar 62.3 g
SESAME BRAISED CHICKEN WITH SCALLIONS, DAIKON AND MUSHROOMS
On a search for a nontraditional take on chicken in a pot in 2012, Melissa Clark was hoping for something that avoided the flavors and "seasonings inherent in Continental cuisine" - white wine, leeks, bacon. She found an answer in this recipe, which relies on dry sherry, soy sauce and star-anise-infused sesame oil as its braising liquid. Daikon and shiitake mushrooms soak up the liquid and soften under its weight. Be sure to brown the bird, too. It won't crisp the skin, but it does add depth of flavor.
Provided by Melissa Clark
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees. Trim the roots off the scallions. Separate the dark green tops from the bottoms.
- In a 5- or 6-quart Dutch oven, heat 2 tablespoons peanut oil and 1.5 teaspoons sesame oil over medium-high heat. Add the scallion bottoms, daikon, mushrooms and garlic cloves. Cook, stirring occasionally, until golden, about 7 minutes. Add the ginger and cook 1 minute more. Use a slotted spoon to transfer vegetables to a platter.
- Pat chicken dry; season inside and out with salt and pepper. Add the remaining 1 tablespoon peanut oil and 1.5 teaspoons sesame oil to the Dutch oven. Brown chicken, turning, until the skin is well browned. Turn chicken breast-side up. Scatter the vegetables around the chicken. In a small bowl, whisk together the stock, sherry and soy sauce. Pour over the chicken. Drop in the star anise pods. Tightly cover the pot and transfer to the oven. Cook until the chicken is no longer pink, 50 to 60 minutes.
- Remove to a cutting board. Skim fat from the surface of the cooking liquid. Chop the scallion tops and stir in, with the vinegar. Carve chicken and serve, topped with vegetables and pot juices.
Nutrition Facts : @context http, Calories 817, UnsaturatedFat 37 grams, Carbohydrate 20 grams, Fat 56 grams, Fiber 5 grams, Protein 55 grams, SaturatedFat 14 grams, Sodium 1477 milligrams, Sugar 6 grams, TransFat 0 grams
BRAISED CHICKEN WITH ORANGE AND SCALLIONS
Braising involves the same basic steps as stewing but uses less liquid. The result: golden pieces of chicken with a flavorful sauce. For even browning, use a heavy pan, like a cast-iron skillet or a Dutch oven.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Heat a large cast-iron skillet over medium-high until hot but not smoking, about 1 minute. Season chicken with salt. Swirl oil in skillet. Working in batches if needed, add chicken, skin side down, and brown on one side, about 5 minutes.
- Turn chicken, skin side up, and add scallions, olives, and orange zest and juice to skillet. Transfer to oven and cook until chicken is cooked through, 15 to 20 minutes.
Nutrition Facts : Calories 433 g, Fat 27 g, Fiber 1 g, Protein 36 g
GARLICKY CHICKEN THIGHS WITH SCALLION AND LIME
These tangy chicken thighs are a weeknight alternative to a long, weekend braise. They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn't get with a simple sear. Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.
Provided by Alison Roman
Categories dinner, weekday, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper on both sides.
- Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.
- Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.
- Meanwhile, thinly slice two scallions; set aside.
- Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.
- Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. Discard the halved head of garlic.
- Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 32 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 569 milligrams, Sugar 1 gram, TransFat 0 grams
BRAISED WHOLE CHICKEN
Braising a whole chicken makes the whole bird emerge succulent from wing tip to drumstick beneath crispy skin - so very good!!!!
Provided by Chef mariajane
Categories Whole Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Season chicken inside and out with salt and pepper. In a large ovensafe saucepan or Dutch oven, heat oil on medium-high. Add chicken and brown, breast side down, 5-10 minutes. Turn over and brown second side. Transfer chicken to a platter. Add celery and onion and sauté 5 minutes. Add carrots and sauté another 5 minutes. Remove pot from heat.
- Place chicken, breast side down, overtop vegetables . Combine broth, water and vinegar and pour over chicken. Add potatoes to the pot, cover and braise 45 minutes. Turn chicken, breasts side up, cook another 10-15 minutes with lid off to brown.
- Remove chicken and vegetables from pan and keep warm. Skim fat from cooking liquid and discard. Carve chicken and place slices into shallow bowls, adding vegetables and broth. Garnish with fresh chives and serve.
Nutrition Facts : Calories 856.6, Fat 37.2, SaturatedFat 10.5, Cholesterol 162.6, Sodium 781.4, Carbohydrate 79.8, Fiber 10.9, Sugar 6.3, Protein 49.8
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