BRAISED CHICKEN WITH ARTICHOKES AND FAVA BEANS
Provided by Bon Appétit Test Kitchen
Categories Bean Chicken Braise Easter Dinner Artichoke Spring Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water to cool. Drain, remove skins, and place beans in a small bowl. Do not cook frozen beans.
- Squeeze lemons into a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves. Using a serrated knife, cut off 1" from top, then trim stem, leaving at least 1/2" intact. Using a paring knife or vegetable peeler, remove dark outer layer from stem. Cut artichoke in half lengthwise, scoop out choke with a spoon, and discard. Transfer artichoke to lemon water to prevent it from turning brown.
- Preheat oven to 425°F. Heat 2 tablespoons oil in a large Dutch oven or other heavy pot over medium-high heat. Drain artichokes and pat dry. Add to pan; season with kosher salt and pepper, and cook, tossing occasionally, until brown and crisp in places, 8-10 minutes. Transfer to a baking sheet. Wipe out pot.
- Heat remaining 2 tablespoons oil in same pot over medium-high heat. Season chicken with kosher salt and pepper. Working in 2 batches, cook chicken, skin side down, until brown and crisp, 6-8 minutes (do not turn). Transfer to baking sheet with artichokes.
- Reduce heat to medium, add shallots to pot, and cook, stirring often, until golden brown and beginning to soften, 8-10 minutes. Add wine and vinegar and bring to a boil, scraping up any browned bits from bottom of pot; cook until reduced by half, about 5 minutes. Mix in broth, then add artichokes and chicken, skin side up. Transfer to oven and cook, uncovered, until chicken is cooked through, 20-25 minutes. Mix in fava beans.
- Serve chicken and vegetables topped with chives and parsley and seasoned with sea salt and pepper.
BRAISED CHICKEN WITH ARTICHOKES AND MUSHROOMS
The men who ruled the world in the late 1950s, or at least six of the men who ruled publishing, rejected Peg Bracken's manuscript, "The I Hate to Cook Book." It would never sell, they told her, because "women regard cooking as sacred." It took a female editor to look at the hundreds of easy-to-follow recipes and say, "Hallelujah!" Since its publication in 1960, Bracken's iconic book, which celebrated the virtues of canned cream-of-mushroom soup and chicken bouillon cubes, has sold more than three million copies. This simple chicken dish, adapted from Ms. Bracken, is as no-fuss as one would expect. Just sear the chicken in a bit of butter and transfer it to a baking dish. Scatter artichoke hearts (from a can, of course!) across the top. Make a quick sauté of mushrooms, flour, broth and a little sherry and pour it over the chicken. Slide it into the oven and bake for about an hour. Ms. Bracken recommended serving it with baked potatoes, but we like it best with a pile of rice to soak up all of the flavorful sauce.
Provided by Alex Witchel
Categories dinner, weekday, casseroles, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Mix together 1 1/2 teaspoons of salt, 1/4 teaspoon pepper and the paprika and sprinkle on all sides of the chicken.
- Melt 4 tablespoons of the butter in a large skillet over high heat. Brown the chicken prettily on all sides, in batches, adjusting the heat as needed. Transfer the chicken to a large Dutch oven or casserole.
- Pour off the butter from the skillet, wipe it clean and return it to the heat. Add the remaining 2 tablespoons butter. When the butter starts to foam, add the mushrooms and sauté for about 5 minutes. Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes. Season to taste with salt and pepper.
- Halve artichoke hearts and arrange them between the chicken pieces. Pour mushroom-sherry sauce over them and cook in the oven, covered, for 40 minutes to an hour.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 18 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 14 grams, Sodium 885 milligrams, Sugar 2 grams, TransFat 1 gram
BRAISED BABY ARTICHOKES WITH FAVA BEANS AND SPRING ONIONS
Fresh baby artichokes are much easier to prepare than larger ones, as they have no fuzzy chokes to remove. Pair with fava beans and green onions for a light spring lunch.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- Fill a large bowl with ice water. Bring a pot of salted water to a boil. Add beans, and cook until just tender, about 5 minutes. Using a slotted spoon, plunge beans into ice water. Drain well. Keep water boiling, and refill bowl with ice water. Repeat with onions. Peel beans and onions.
- Fill a large bowl with water and juice of 1/2 lemon. Remove tough outer leaves of artichokes. Trim tops and stems. Cut in half lengthwise, and transfer to lemon water to prevent discoloration.
- Melt 2 tablespoons butter with the oil in a large saute pan over medium heat. Add shallot, and cook until soft, 2 to 3 minutes. Drain artichokes, and add to skillet along with onions, stock, wine, salt, and pepper. Bring to a simmer, and cover with a piece of parchment paper, then with a lid. Reduce heat to maintain a simmer, and cook until artichokes and onions are tender, about 20 minutes.
- Add fava beans, and cook, uncovered, until tender and warmed through, about 2 minutes. Remove from heat. Swirl in remaining tablespoon butter until melted. Squeeze juice from remaining 1 1/2 lemons over the top. Season with salt and pepper, and serve.
SIMPLE BRAISED CHICKEN
This is one of the first recipes I made as a young bride. 20 years later I still serve this from time to time. It is simple and quick to prepare - which is a plus on busy nights. We enjoy it with white or fried rice and a steamed vegetable. (ZWT3 - USA West asian cooks have influenced the cuisine).
Provided by Acerast
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a skillet, brown chicken and garlic lightly in the oil.
- Add mushrooms, cover and cook 5 minutes.
- Add sherry, cook uncovered until liquid is almost entirely absorbed.
- Add soy sauce, cover and cook gently 20 minutes or until chicken is tender.
BRAISED CHICKEN & BEANS
A healthy, low-fat dish that can be doubled or halved with ease. We think this will be a firm favourite in no time
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Heat the oil in a wide pan with a lid, add the chicken, then quickly cook to brown it all over.
- Tip in the onion, garlic and thyme, then fry for a further 2 mins. Pour in the wine, 150ml water and a little salt and pepper. Bring to the boil, then simmer for 20 mins, covering halfway through the cooking time, until the chicken is tender.
- Stir the beans into the pan and briefly warm through. Roughly chop the parsley, then scatter over to serve.
Nutrition Facts : Calories 457 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 1.11 milligram of sodium
WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS
Artichokes become weeknight friendly when they come from a can or a jar. Be sure to buy the unmarinated ones here. The gentle braise in rendered chicken fat and tangy white wine, mixed with onions and herbs, provides all the flavor the artichokes need.
Provided by Alison Roman
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat.)
- Using tongs, flip the chicken skin-side up. Let the undersides cook for another 5 or so minutes. Set chicken aside. Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
- Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
- Remove chicken from oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.
BRAISED CHICKEN WITH ARTICHOKES AND OLIVES
Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon. Fresh artichokes have the most pronounced character and meatiest texture, but if you can't get them or don't want to go to the trouble of cleaning them, you can substitute frozen artichoke hearts (you'll need a 9- or 10-once package). Serve this with crusty bread for sauce-mopping.
Provided by Melissa Clark
Categories one pot, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Squeeze the juice of 1 lemon into a large bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water to stop the cut sides from browning. Use a paring knife to peel the base and stems. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any prickly purple leaves as well. Slice each half into three pieces. Put trimmed artichoke pieces in lemon water until needed.
- Heat oven to 375 degrees. Pat the chicken dry with paper towel and season with salt and pepper. In a large (12-inch) ovenproof skillet with a lid, heat oil over medium-high heat. Add chicken pieces and sear in batches until well browned, 5 to 7 minutes per side. Transfer chicken to a plate.
- Add artichokes and garlic to pan, adding more oil if needed, and cook, turning occasionally, until golden brown, about 5 minutes. Stir in tomatoes and red pepper flakes; cook 1 minute more.
- Pour in wine and stir in olives, rosemary branches and grated zest of 1/2 lemon. (Do not discard after zesting.) Return chicken to pan. Bring liquid to a simmer.
- Cover pan and transfer to oven. Cook until chicken is tender, 30 to 35 minutes. (Check white meat after 25 minutes and remove from oven if done.) Transfer chicken to a plate and place skillet over medium-high heat. Simmer until pan juices thicken and become saucelike, about 3 to 5 minutes. Whisk in butter.
- Return chicken to pan and sprinkle with cheese. Adjust oven heat to broil and place pan in the oven until cheese is melted and golden, 2 to 3 minutes. (Watch carefully to see that it does not burn.) Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like.
Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 45 grams, Carbohydrate 16 grams, Fat 71 grams, Fiber 6 grams, Protein 77 grams, SaturatedFat 20 grams, Sodium 1364 milligrams, Sugar 3 grams, TransFat 1 gram
RISOTTO WITH ARTICHOKES AND FAVA BEANS
Provided by Moira Hodgson
Categories weekday, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Remove the fava beans from the pods and peel the skins off the beans. Set them aside. Cut the top third from the artichokes. Cut the chokes into quarters and remove the choke with a sharp knife. Squeeze the juice of the lemon into a bowl of cold water and add the artichoke quarters as they are peeled. This will prevent them from turning brown.
- Bring the chicken or vegetable broth to simmer.
- Heat the butter in a large skillet and saute the shallots until they are soft. Slice the artichoke quarters and add them. Saute them lightly, then add the rice and saute, stirring, until it turns opaque.
- Add the wine and let it reduce. Add one cup of hot chicken stock and mix it in so the rice absorbs it. As the liquid is absorbed, add more. Season with salt and pepper to taste. After 10 minutes of cooking, add the fava beans. Continue adding liquid and stir for about 20 minutes all told, or until the rice is al dente. The liquid should be absorbed and the rice creamy. Stir in the cheese, cover for a minute or two, then serve, with extra cheese passed separately.
Nutrition Facts : @context http, Calories 591, UnsaturatedFat 4 grams, Carbohydrate 103 grams, Fat 10 grams, Fiber 19 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 1695 milligrams, Sugar 19 grams, TransFat 0 grams
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