Best Pizza With Braised Chicken Thighs Recipes

Braised Chicken Thighs and Apples image

Provided by Food Network Kitchen

Time 1h

Yield 4

Number Of Ingredients 11

8 bone-in chicken thighs (2 to 2 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 teaspoons fresh thyme leaves
1 bunch leeks (white and green parts), halved lengthwise and sliced
1/4 cup dry white wine
1 cup low-sodium chicken broth
1/2 cup apple cider
2 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
2 apples, such as Golden Delicious, chopped

Steps:

Preheat the oven to 425 degree F. Sprinkle the chicken generously with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium-high heat. Place the chicken in the skillet skin-side down and cook, flipping once, until golden on both sides. Transfer to a plate.
Reduce the heat to medium, add the thyme and leeks to the skillet and cook, stirring occasionally, until softened, about 4 minutes. Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the skillet is nearly dry. Stir in the broth, apple cider and a pinch each of salt and pepper and bring to a boil.
Use a fork to mash the butter and flour together in a small bowl until smooth. Whisk the butter-flour mixture into the skillet until dissolved. Stir in the apples and remove from the heat. Nestle the chicken skin-side up in the skillet along with any collected juices from the plate. Bake until the chicken is cooked through, about 25 minutes.

Emeril's Braised Chicken Thighs image

Provided by Martha Stewart

Time 1h10m

Number Of Ingredients 13

6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
1 tablespoon Emeril's Original Essence or Creole Seasoning
1 teaspoon salt
1/2 cup plus 1 tablespoon all-purpose flour
2 teaspoons olive oil
3 tablespoons unsalted butter
2 cups thinly sliced yellow onions
1 tablespoon minced garlic
6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
1/4 teaspoon freshly ground black pepper
3 cups chicken stock or canned, low-sodium chicken broth
1/4 cup chopped fresh parsley
Steamed white rice, for serving

Steps:

Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.

Braised Chicken Thighs with 40 Cloves of Garlic image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

40 large cloves hardneck or purple garlic, unpeeled
8 large skin-on, bone-in chicken thighs
Kosher salt and freshly ground pepper
2 tablespoons EVOO
1 small bunch Tuscan kale or spinach, stemmed (if using kale, thinly slice)
4 tablespoons butter
1 pound cremini mushrooms, thinly sliced
2 tablespoons finely chopped fresh thyme
1/2 cup Marsala wine
3 to 4 cups chicken stock
Freshly grated nutmeg
Ciabatta bread, for mopping

Steps:

Preheat the oven to 400 degrees F.
Simmer the garlic in a saucepan of water until tender, about 10 minutes (this will soften the flavor). Drain and let cool, then pop the jackets off the cloves and reserve.
Sprinkle the chicken with salt and pepper. Heat the EVOO in a large ovenproof skillet. Add the chicken, skin-side down, and cook until the skin is browned and very crisp, 7 to 8 minutes. Flip the chicken and brown the other side, 3 to 4 minutes more. Remove the chicken to a plate. Melt the butter into the fat remaining in the skillet and add the mushrooms and thyme. Cook until the mushrooms are browned and very tender, 12 to 15 minutes. Deglaze with the Marsala, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Return the chicken to the skillet, skin-side up, and add the garlic. Add enough stock to come up and around the chicken but not cover the skin. Transfer the skillet to the oven and cook for 45 minutes.
Transfer the chicken to a warmed platter and loosely tent with foil. Reduce the sauce on the stovetop until it is thick enough to coat the back of a spoon. Add the kale and cook until just wilted, then stir in a bit of nutmeg.
Spoon the sauce and kale into shallow bowls and top with the chicken. Serve with warm bread for mopping.