Best Red Chili Braised Chicken With Potatoes And Mushrooms Recipes

BRAISED CHICKEN THIGHS WITH APPLES, BACON CHUTNEY, AND ROASTED RED POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine red wine vinegar and brown sugar in a saucepan; cover and bring to a boil. Reduce heat and simmer until sugar is dissolved and mixture is slightly thickened, 5 to 10 minutes.
• Heat a large skillet over medium heat; cook and stir bacon until crisp, adding 3 dashes liquid smoke while cooking, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate and drain bacon grease.
• Place potatoes, skin-side down, in a baking dish. Drizzle 1 tablespoon olive oil over potatoes and season with salt and pepper.
• Bake in the preheated oven until tender, about 20 minutes.
• Mix apples and bacon into vinegar-brown sugar mixture; bring to a boil. Add garlic, reduce heat to low, cover, and simmer for 30 minutes.
• Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Season chicken with salt and pepper and place in the hot oil; cook for 7 minutes. Flip chicken;add water and a few shakes liquid smoke. Cover skillet and cook until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
• Place chicken on a serving plate and top with apple mixture. Arrange potatoes alongside chicken.

RED-CHILI-BRAISED CHICKEN WITH POTATOES AND MUSHROOMS

Steps:

• Heat a griddle or heavy skillet over medium heat. Add the unpeeled garlic and roast until softened, shaking pan, about 15 minutes (garlic will blacken in spots). Cool and peel.
• Meanwhile, heat another skillet. Open and flatten the chilies (they may break), and toast 2 at a time, pressing them against the hot surface until they crackle and emit wisps of smoke. Flip over and toast other sides. Place in a bowl of hot water. Weight with a plate to keep the chilies submerged, and soak for 30 minutes. Drain.
• Place the garlic, chilies, oregano, cumin and 2/3 cup of chicken broth in a food processor or blender and process until smooth, scraping and stirring. Add more broth, if needed, to puree the chilies. Press through a medium-mesh sieve and set aside. (The dish can be made ahead up to here.)
• Heat the oil in a large, wide pot over medium-high heat. Pat the chicken dry and place in the pot in a single uncrowded layer, in batches if necessary. Cook until browned, about 4 minutes per side. Remove from the pan and set aside.
• Place all but 2 onion slices in the pot. Saute until browned, about 8 minutes. Add the chile puree and cook, stirring constantly, until thickened and much darker, about 5 minutes. Stir in the remaining 2 cups of broth. Simmer for 15 minutes, stirring occasionally.
• Stir in the potatoes and mushrooms, cover and simmer over medium-low heat for 10 minutes. Push the chicken legs into the sauce, cover partly and cook 15 minutes. Push the remaining chicken into the sauce, cover partly and cook until done, about 30 minutes longer.
• Transfer the chicken to a warm, deep serving platter. Season the sauce and vegetables with salt. Spoon the sauce over the chicken and arrange the vegetables around it. Shape the reserved onion slices into rings and scatter over the vegetables. Serve.