Best Braised Provencal Chicken With Butternut Squash And White Beans Octnov Recipes

Braised Chicken Thighs with Butternut Squash image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 skinless, bone-in chicken thighs
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 cups cubed peeled butternut squash (about 12 ounces)
1 large sweet onion, chopped
2 cloves garlic, minced
1/4 teaspoon ground turmeric
1 small cinnamon stick
1/3 cup golden raisins
2 wide strips lemon zest, plus the juice of 1 lemon
1 cup low-sodium chicken broth
Fresh cilantro, for topping

Steps:

Season the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 4 to 5 minutes per side. Remove to a plate.
Add the squash and onion to the skillet and cook, stirring occasionally, until softened and lightly browned in spots, about 3 minutes. Add the garlic and cook until softened, about 30 seconds. Add the turmeric, cinnamon stick and raisins and stir to coat the vegetables.
Add the lemon zest and chicken broth to the skillet and bring to a simmer. Return the chicken to the skillet and reduce the heat to maintain a steady simmer; cover and cook until the chicken is cooked through, 10 to 12 minutes.
Transfer the chicken to plates. Stir the lemon juice into the broth and season with salt and pepper. Spoon the broth and vegetables over the chicken and top with cilantro.

Braised Chicken with Butternut Squash and Cranberries image

Provided by Martha Stewart

Time 1h5m

Number Of Ingredients 11

1 large butternut squash (3 pounds), peeled, halved, and seeded
2 tablespoons extra-virgin olive oil
4 chicken leg quarters (2 1/2 pounds total), split into drumsticks and thighs
Coarse salt and ground pepper
1 red onion, cut into 1/2-inch wedges
2 tablespoons chopped fresh sage
4 teaspoons all-purpose flour
2 teaspoons ground coriander
1 teaspoon ground nutmeg
2 cups low-sodium chicken broth
1/2 cup dried cranberries

Steps:

Cut half the squash into 1-inch pieces and set aside. Cut remaining squash into 1/2-inch pieces and reserve, refrigerated, to make Butternut Squash Soup with Shrimp.
In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper and, in two batches, cook, skin side down, until skin is golden and crisp, about 5 minutes per batch. Transfer chicken to a plate; pour off fat from pot.
Add 1 tablespoon oil, reserved squash, and onion to pot and cook until vegetables are beginning to soften, about 5 minutes. Add sage, flour, coriander, and nutmeg and cook, stirring, until fragrant, about 2 minutes. Add broth and cook, stirring and scraping up any browned bits with a wooden spoon, 1 minute. Nestle chicken, skin side up, in squash mixture, add cranberries, and bring to a boil. Reduce heat, partially cover, and simmer until chicken is cooked through and squash is tender, 20 to 25 minutes.

Nutrition Facts : Calories 460 g, Fat 24 g, Fiber 5 g, Protein 35 g, SaturatedFat 6 g

Solar Braised Chicken with Butternut Squash and White Beans image

Time 3h5m

Number Of Ingredients 11

1 cup dried white beans (great northern, cannellini, or mayacoba) previously cooked and drained.
1 whole chicken cut into 8 pieces
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 cup dry white wine or chicken broth
2 cloves garlic, minced
2 1/2 cups butternut squash, cubed
1 onion, chopped
1 (14-ounce) can diced tomato

Steps:

Set Global Sun Oven out to preheat. Toss the chicken with the olive oil, oregano, thyme, and rosemary in a large bowl and let stand at room temperature for 30 minutes. Combine the liquid (wine or broth), garlic, squash, onion, tomatoes, and cooked beans in a large, lidded roasting pan. Set the chicken pieces on top of the vegetables. Season with salt and pepper, cover, and cook in Sun Oven until the meat and vegetables are tender, 2 to 3 hours.

Nutrition Facts : Nutritional Facts Serves

Provencal Braised Chicken image

Provided by Dona England

Categories Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 12

4 skinless chicken breasts
1 tablespoon kosher salt
2 teaspoons cayenne pepper
2 teaspoons herbes de provence
1 head garlic, cloves peeled
1 red bell pepper, diced
1 carrot, diced
6 parsley sprigs
1/2 cup chicken stock
1 cup red wine vinegar
1 tablespoon tomato paste
chopped parsley (to garnish)

Steps:

Preheat oven to 375°F.
Season chicken generously with salt, cayenne and herbs de Provence.
Place in an oven safe skillet, interspersed with garlic, red pepper and carrot.
Tuck in the parsly sprigs and pour on stock to almost cover chicken.
Cover the skillet and braise in the oven until chicken is just cooked through.
Meanwhile, reduce the vinegar in another saucepan to 2 Tablespoons.
Remove the chicken from the skillet and set aside.
Place the skillet on the stove and simmer until vegetables are very soft.
Remove the parsly and puree the skillet's contents in a blender. ( I used an immersion blender).
Return sauce to skillet.
Add the reduced vinegar and tomato paste to the sauce.
Return the chicken to the pan to reheat gently.
Serve on a platter with chopped parsly, if desired.