Best Hearty Chicken Braised In Tomatoes Onion Garlic Recipes
TOMATO BRAISED CHICKEN THIGHS
This six ingredient chicken dish made with boneless skinless thighs, garlic, crushed tomatoes, and thyme is versatile, easy to make, and is undeniably delicious.
Provided by Kristen McCaffrey
Categories Dinner
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Season the chicken with salt and pepper.
- Heat a nonstick skillet over medium high heat. Add the chicken thighs and cook for 3-4 minutes on each side until browned. Push to one side of the pan or remove and rest on a plate.
- Add the olive oil, onion, and garlic. Cook for 2 minutes until garlic is fragrant. Add the tomatoes, chicken broth, and thyme. Bring to a simmer. Nestle the chicken in this sauce and cover.
- Cook at a low simmer for 30 minutes or until chicken is fully cooked. Sprinkle with parsley if desired.
Nutrition Facts : ServingSize 6 oz., Calories 276 cal, Carbohydrate 16 g, Fat 9 g, Protein 33 g, Fiber 4 g, SaturatedFat 2 g, Cholesterol 131 mg, Sodium 443 mg, Sugar 8 g
CHICKEN LEGS BRAISED WITH TOMATOES, ONIONS, AND GARLIC
Once the dish is assembled, braised chicken legs take less than an hour to cook, and they can be combined with almost any herbs, spices, and vegetables. Their meat is tender and succulent, their sauce concentrated and tasty. Legs are the best choice for a braise, but breasts may be included for those who prefer white meat. Just keep in mind that in order to remain tender and juicy, breasts need to cook for a much shorter time. Start by seasoning the legs with salt and pepper. If time allows, do this a day ahead. Leave the legs whole, or cut them through the joint to separate them into thighs and drumsticks. Brown them in a cast-iron or other heavy pan over medium heat, in a generous amount of oil, skin side down. Or for more flavor, use a mixture of oil and butter. It takes about 12 minutes to get the skin really crisp and golden brown. Take the time to do this or you will be disappointed in the end, because if there is only superficial color on the skin it will wash off in the braise, leaving the skin pale and unappetizing. Once the skin is browned, turn the pieces and cook briefly on the other side, about 4 minutes (there is no skin to crisp on this side and the meat will brown quickly). Remove the chicken legs from the pan and pour off the fat. Add wine, tomatoes, broth, or water to deglaze the pan, scraping up any brown bits stuck to the bottom of the pan. Cook the aromatic vegetables in a bit of oil as directed or add them raw to the pan. Arrange the chicken legs, skin side up, on the vegetables, and pour in the deglazing juices and broth or water to come halfway up the sides of the legs. Bring to a boil, turn down to a simmer, cover the pan, and cook for 45 minutes. Or bake in a 325° F oven. When the chicken legs are cooked, remove them from the pan and discard any loose herb stems or bay leaves or bouquet garni (squeezing it first to extract any juices). Strain the juices into a small pan or bowl and skim off all the fat. Taste the sauce and add salt if needed. Reunite all the parts, plus any vegetables that have been cooked separately, and serve at once or reheat later. If there is too much sauce, reduce it to concentrate the flavors. The salt will concentrate, too, so don't add any more until the sauce has finished reducing. When braising chicken breasts, do not remove the skin or the bones; they both contribute flavor and help keep the meat moist and tender. Remove the first two joints of the wing by cutting through the joint. Leave the breasts whole or cut them in two so that the thicker wing portion is slightly smaller. Season and brown the breast pieces with the legs. Add the browned breasts with their resting juices to the pan after the legs have been cooking for 30 minutes. There is another method for braising chicken legs. The legs are cooked in the oven, covered, until tender and uncovered and browned at the end. This works especially well when cooking for a crowd, but is not suitable for breasts. Nestle the seasoned legs, skin side down, into the aromatic vegetables (cooked or not, as required by the recipe) with the herbs and spices. Pour in enough wine and stock or water to reach halfway up the legs. To save time, bring the stock to a boil before adding. Cover the dish tightly and bake in a 350°F oven for 40 minutes, or until the legs are tender. Uncover the dish and turn the legs over. If the liquid is so deep it covers the legs, pour enough off to fully expose the skin and reserve it for later. Return the legs to the oven, uncovered, and cook until they are golden brown on top, about 20 minutes. Skim the sauce and serve as above.
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season, the day before if possible: 4 chicken legs with Salt and fresh-ground black pepper. Heat a heavy-bottomed pan over medium heat. Add: 2 tablespoons olive oil.
- Place the chicken legs into the pan skin side down and cook until crisp and brown, about 12 minutes. Turn and cook for another 4 minutes. Remove the chicken and add: 2 onions, sliced thick (or diced large).
- Cook until translucent, about 5 minutes. Add and cook for 2 minutes: 4 garlic cloves, sliced thin, 1 bay leaf, 1 small rosemary sprig.
- Add and cook for 5 minutes, scraping up any brown bits from the bottom of the pan: 4 tomatoes, diced coarse, or 1 small (12-ounce) can organic whole tomatoes, diced (including juice).
- Arrange the chicken in the pan, skin side up, and pour in any juices that have collected. Pour in: 1 cup chicken broth.
- The liquid should reach halfway up the chicken; add more if needed. Bring to a boil and then turn down to a simmer. Cover and cook at a bare simmer or in a 325°F oven for 45 minutes. When done, pour the braising liquid into a small bowl and skim the fat. Discard the bay leaf and rosemary. Taste for salt and adjust as needed. Return to the pan and serve.
- Before adding the tomatoes to the onions add 1/3 cup dry white wine and reduce by half.
- Garnish with 1 tablespoon chopped parsley mixed with 1 garlic clove chopped fine.
- Substitute 2 breasts for 2 of the legs. Brown them, but do not add them to the braise until the legs have been cooking for 30 minutes.
- Use basil, oregano, or marjoram instead of rosemary.
BRAISED CHICKEN WITH TOMATOES AND OLIVES
Categories Chicken Olive Tomato Braise Dinner Winter Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 8 minutes, transferring as browned to a plate.
- Pour off all but 1 tablespoon fat from skillet. Add onion, garlic, and thyme to fat remaining in skillet and cook over moderately low heat, stirring, until softened, about 3 minutes. Stir in tomatoes, olives, salt, and pepper and return chicken to skillet. Simmer, covered, turning chicken occasionally, until chicken is cooked through, about 25 minutes.
BRAISED CHICKEN THIGHS WITH TOMATOES, PEPPERS AND ONIONS
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Place a large Dutch oven over medium-high heat and add a film of olive oil. Sprinkle the chicken on both sides with salt and pepper and then add to the pan skin-side down. Cook without moving too much until golden brown and crisp, 5 to 6 minutes. Flip and brown on the other side for 1 to 2 minutes. Remove to a plate and set aside.
- Drain half of the fat from the pan and then place it back over the heat. Add the sausage to the pan, breaking it up as you add it. Brown for 1 to 2 minutes while continuing to break it up with the back of a spoon. Stir in the onions, peppers and garlic with a pinch of salt and cook until the onions begin to soften, about 3 minutes. Season with salt and pepper and then add the tomatoes, chicken stock and oregano, scraping the bottom of the pan for brown bits.
- Nestle the chicken back in, cover and cook until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
- Stir in the vinegar and parsley and serve.
HEARTY CHICKEN BRAISED IN TOMATOES, ONION & GARLIC
Another cold day in Wichita... another day spent in the test kitchen. This dish has all the right ingredients for an excellent, hearty evening recipe. It's got chicken, tomatoes, onions, garlic, and other good stuff. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Chicken
Number Of Ingredients 12
Steps:
- Gather your ingredients.
- Clean and dry the chicken, and then sprinkle with salt and pepper.
- Chef's Note: To save money, buy a whole chicken and cut it up yourself.
- Add the olive oil to a large skillet, over medium heat.
- When the oil begins to shimmer, add the chicken pieces, skin down and allow to sauté without moving for about 5 minutes.
- Turn the chicken over and sauté for an additional 5 minutes.
- Chef's Note: Unless you have one heck of a large pan, you will need to sauté the chicken in two batches.
- Chef's Note: If you crowd too much chicken into the pan, it won't sauté it... you'll steam it in it's own juices.
- Chef's Tip: In the right light, when you look at oil that's at a good temperature for sautéing; nice and hot, but not yet smoking, it will shimmer. Shimmering oil is good for sautéing because it increases the chances that the food won't stick. Hot oil immediately seals the bottom of food, creating a natural barrier between it and the bottom of the pan.
- Remove the chicken from the pan, and reserve.
- Leave about 2 tablespoons of the fat in the pan.
- Reduce the heat to medium low, and add the onions.
- Cook until they begin to soften, but not brown, about 5 minutes.
- Add the garlic, and cook for an additional minute.
- Chef's Tip: The garlic is ready when it becomes fragrant. Do not let it burn.
- Chef's Note: When the onions hit the pan, until the garlic is nice a fragrant, keep stirring and moving the ingredients around. A busy pan is a happy pan.
- Add the tomatoes and the chicken stock.
- Add a pinch of salt, and then stir to incorporate.
- Increase the heat under the sauté pan, and bring the liquid up to a simmer not a boil. When it hits the simmering stage, reduce the heat, but keep it hot enough to continue the simmer.
- Chef's Note: Use a wooden spoon to scrape up any fonds (brown bits) that many have developed while sautéing the onions and garlic.
- Taste the sauce and season, if necessary.
- Add the thyme springs to the sauce.
- Add the chicken pieces, skin-side up.
- Partially cover the sauté pan with the lid.
- Allow the dish to continue to simmer for an additional 30 minutes.
- Chef's Note: If you have the pan on a simmer, it will not be necessary to do anything else. Just enjoy the great smells coming from the pan.
- After the 30 minutes have elapsed, remove the chicken from the pan, add to a serving dish, and keep warm.
- Increase the heat under the sauce, and allow it to thicken a bit, about an additional 8-10 minutes.
- Return the chicken to the pan, and allow it to heat up a bit, and then return the chicken and the sauce to the serving dish.
- Serve with some good basmati rice. Enjoy.
- Keep the faith, and keep cooking.
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