Braised Chicken With Baby Vegetables And Peas Recipes

BRAISED CHICKEN WITH ASPARAGUS, PEAS, AND MELTED LEEKS

Steps:

• If you see or feel dirt in the leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
• Heat 2 Tbsp. oil in a large skillet over medium-high until hot but not smoking. Add leeks in a single layer; season with 1/4 tsp. salt and a pinch of pepper. Reduce heat to low and cook, turning once, until leeks are lightly golden, 16-18 minutes. Transfer leeks to a plate; reserve skillet.
• Lightly crush fennel seeds with the bottom of a heavy skillet or pot. Pat chicken thighs dry with paper towels and season with fennel, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Heat remaining 2 Tbsp. oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Cook thighs, skin side down, until well-browned, 12-14 minutes. Transfer skin side up to a plate. Pour off and discard fat.
• Add wine to pot, bring to a simmer, and cook, scraping up bits from bottom of pot, 1 minute. Add broth and return chicken skin side up to pot. Lower heat to medium-low, cover pot, and cook until chicken is cooked through, 15-18 minutes.
• Meanwhile, combine asparagus, peas, and 2 Tbsp. water in reserved skillet, cover, and cook over medium heat until asparagus is crisp-tender, about 5 minutes. Remove from heat. Add 1/2 tsp. lemon zest, remaining 1/4 tsp. salt, and a pinch of pepper; stir gently to just combine.
• Divide chicken, asparagus mixture, and reserved leeks among large shallow bowls. Bring broth to a simmer, add lemon juice, then ladle into bowls. Top with dill and remaining 1 Tbsp. lemon zest.

BRAISED CHICKEN WITH ARTICHOKES AND PEAS

Steps:

• Put flour in a shallow bowl. Pat chicken dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, then dredge, 1 piece at a time, in flour, shaking off excess. Transfer to a sheet of wax paper as coated.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken, skinned sides down first, turning over once, until deep golden brown, 6 to 8 minutes total. Transfer to a plate (chicken will not be fully cooked).
• Add onion with remaining tablespoon oil to skillet and cook over moderate heat, stirring, until golden brown around edges, about 6 minutes. Add wine and boil, stirring and scraping up any brown bits, 1 minute. Stir in broth, artichokes, and remaining 1/2 teaspoon salt. Return chicken to skillet along with any juices from plate and bring to a boil over high heat. Cover skillet and reduce heat, then simmer until chicken is tender, about 25 minutes. Stir in peas and simmer, covered, 5 minutes.
• Transfer chicken to a shallow serving dish. Stir parsley and remaining 1/4 teaspoon pepper into artichoke mixture, then spoon over chicken.

SAVORY BRAISED CHICKEN WITH VEGETABLES

Steps:

• Place bread crumbs in a shallow bowl. Dip chicken breasts in bread crumbs to coat both sides; shake off excess., In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook 2-4 minutes on each side or until browned. Remove chicken from pan., Add broth, tomato paste and seasonings to same pan; cook over medium-high heat, stirring to loosen browned bits from pan. Add vegetables and chicken; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until vegetables are tender and a thermometer inserted in chicken reads 165°. If desired, serve with baguette.

BRAISED CHICKEN WITH WHITE WINE, TOMATOES, AND PEAS

Steps:

• In a medium saucepan, cook rice according to package instructions. Spread 3 cups cooked rice on a rimmed baking sheet to cool; refrigerate for Chicken Fried Rice, up to 1 day. Cover remaining rice in pan to keep warm; set aside.
• While rice is cooking, season chicken with salt and pepper. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Working in batches, cook chicken until browned, 4 to 5 minutes per side; transfer to a plate (reserve pot).
• Return chicken and any juices to pot; add wine and thyme. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is opaque throughout, 10 to 15 minutes. Remove 4 chicken thighs; refrigerate for Chicken Fried Rice, up to 1 day.
• Add peas and tomatoes to pot; cook, stirring occasionally, until tomatoes are softened, 4 to 5 minutes. Stir in lemon juice; season with salt and pepper. Serve chicken and vegetables over rice, garnished with thyme sprigs.