Braised Chicken Mama Knox Recipes

EMERIL'S BRAISED CHICKEN THIGHS

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 MAMA KNOX

Steps:

• preheat oven to 375*F (190*).
• heat oil in large ovenproof casserole. when hot, add chicken and cook 4 to 5 minutes over medium heat.
• turn pieces over, continue cooking 4-5 minutes.
• add onions, and butter, cook 6 to 7 minutes.
• pour in beef stock and add herbs, bring to a boil.
• mix in tomato paste and simmer 1 minute over low heat.
• place casserole in oven and cook covered for 20 minutes.
• add carrots and potatoes, continue cooking covered for 15 minutes.
• add mushrooms and finish cooking 5 minutes.
• serve.

CHICKEN MAMA MIA

Steps:

• Melt butter in large skillet.
• Add sliced mushrooms and cook for 3 minutes.
• Add mustard, ginger, salt, and pepper and cook for 2 minutes.
• Add sherry and only 2 T. balsamic vinegar along with the cream.
• Taste and add more balsamic vinegar if needed.
• Dissolve cornstarch into cold water and mix until smooth. Add to mushrooms and stir constantly until liquid comes to a boil. Continue cooking for one minute still stirring. This should now be a thickened sauce.
• Remove from heat and taste again. Add a last bit of balsamic if desired.
• Serve over grilled chicken, filet mignon, etc.

CHICKEN MIRANDA

Steps:

• preheat oven to 373*F (190*C).
• debone chicken thighs and slash leg meat with knife, dredge with flour.
• heat oil in large ovenproof pan. add chicken pieces and cook 4 to 5 minutes over medium heat.
• season with salt and pepper and turn chicken pieces over, continue cooking 4 to 5 minutes.
• add onions to pan, stir and correct seasoning.
• cover pan and cook 15 minutes in oven.
• remove white meat from pan, and set aside. continue cooking remaining chicken for 10 minutes in oven.
• replace white meat and add ginger. place on burner over medium heat and add all the vegetables cook 4 to 5 minutes.
• mix in soya sauce and simmer several minutes over low heat.

ABIGAIL'S CHICKEN

Steps:

• heat 1 tablespoon butter in large pan, when hot stir in lemon juice and chicken stock.
• add chicken and season, cover and cook 8 to 10 minutes over low heat.
• pour chicken and sauce into bowl, set aside.
• replace pan on stove top and add remaining butter. when hot add mushrooms, peppers and onions, cook 3 minutes, uncovered over high heat.
• remove vegetables from pan and set aside in bowl.
• pour wine into pan and cook 3 minutes over high heat.
• add cream and spices, mix and continue cooking for 6-7 minutes over high heat.
• replace chicken mixture and vegetables in pan. mix well season and simmer 3 minutes to reheat.

COUNTRY BRAISED CHICKEN

Steps:

• Preheat oven to 350 degrees F. Put the olive oil in a large, heavy-bottomed braising pan over medium-high heat. Generously season both sides of chicken legs with salt and pepper. When the oil is slightly smoking, add chicken legs and brown, about 5 minutes per side.
• While chicken is browning, peel and chop the carrots; dice the celery and onion. (All the pieces should be about the same size.) Make sure the chicken is browning evenly on both sides.When the chicken is nicely browned, remove from the pan and set aside. Add vegetables to the pan, stir to combine, and reduce heat to medium. Next, peel and lightly smash the garlic; add to pan. Sweat the vegetables for 5 minutes, being careful not to brown. Season lightly with salt and pepper.
• Add tomato paste, raise the temperature to medium-high, and stir to incorporate; the tomato paste will begin to stick to the bottom of the pan as it browns. Deglaze pan with cognac in two additions (being careful for flare-ups!). Let the alcohol cook off until the pan is almost dry, stirring the vegetables and scraping down the sides of the pan to prevent burning. Add white wine and allow it to reduce. Add parsley, bay leaves, thyme, and rosemary to the pan; then spread the chicken pieces on top in an even layer. Pour in just enough chicken broth to cover the meat halfway without submerging. Bring to a simmer, then cover the pan and place in the preheated oven for 35-40 minutes.
• Remove from oven and place chicken legs on a rimmed serving platter. Strain cooking liquid into a small saucepan, reserving vegetables. Over medium to high heat, reduce liquid at a simmer until it is thick enough to thinly coat a spoon. Taste, and adjust seasoning as needed. To plate: Place chicken on a plate and add some reserved vegetables. Pour reduced sauce generously over each serving. Garnish with torn parsley leaves and serve.