Braised Chicken With Baby Vegetables And Peas Recipes

BRAISED AND ROASTED CHICKEN WITH VEGETABLES

Steps:

• Heat the oven to 350. Put the chicken fat in a roasting pan or Dutch oven over medium heat. Sprinkle the leg quarters with salt and pepper and add them to the pan, flesh side down. Cook, turning and rotating the pieces as necessary, until well browned on both sides, 10 to 12 minutes. Remove, then add the breast halves, skin side down. Brown them well, then flip and cook for just 1 minute or so; remove to a separate plate.
• Put the leeks, carrots, celery, mushrooms, herbs and chicken-wing meat in the same pan and cook until the vegetables are tender and beginning to brown, 10 to 15 minutes.
• Nestle the leg quarters among the vegetables, meaty side up. Add enough of the stock to come about halfway up the thighs. (The amount will depend on the breadth of your pan; add a little water if necessary.)
• Put the pan in the oven and cook, uncovered, for about 1 hour, checking occasionally and stirring the vegetables if they threaten to brown too much. When the thigh meat is tender, raise the heat to 400 and lay the breast halves on the vegetables, skin side up. Continue cooking until they are done, 20 to 30 minutes longer.
• Transfer the vegetables to a platter. You can serve one of two ways: slice the breasts and shred the leg-and-thigh meat and lay the meat on top of the vegetables; or cut the leg-thigh pieces in half, cut the breasts in half and give each person a little of each. Garnish with reserved chopped celery leaves.

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 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 BABY VEGETABLES AND PEAS

Steps:

• Melt 1 tbsp butter in a Dutch oven over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken to dutch oven; saute 5 minutes on each side or until browned. Remove from pan.
• Add broth to pan; cook 1 minute, scraping pan to loosen browned bits. Add wine, thyme, turnips, carrots, onions,6 parsley sprigs, and bay leaves; stir. Add chicken to pan, nestling into vegetable mixture; bring to a boil.
• Cover, reduce heat, and simmer 20 minutes or until chicken is done. Discard bay leaves and parsley sprigs. Remove chicken and vegetables from the pan.
• Place a zip top plastic bag inside a 2 cup glass measure. Pour cooking liquid into bag. Let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into the pan, stopping just before fat layer reaches opening; discard fat.
• Return liquid to pan. Bring liquid to a boil; cook until reduced to 1 1/2 cups (about 5 minutes.
• Melt remaining 1 tbsp butter in a small skillet. Add flour, stirring until smooth. Add flour mixture to cooking liquid; cook 2 minutes or until slightly thick, stirring constantly.
• Return chicken and vegetable mixture to pan; stir in peas. Cook 3 minutes or until thoroughly heated. Garnish with chopped parsley.

PAN-BRAISED CHICKEN WITH VEGETABLES IN BALSAMIC-CREAM SAUCE

Steps:

• Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
• Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
• Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
• Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
• Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
• Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.

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.

ONE-POT CHICKEN WITH BRAISED VEGETABLES

Steps:

• Heat oven to 220C/fan 200C/gas 7. Season the chicken inside and out with salt and pepper. Heat the butter in a casserole dish until sizzling, then take 10 mins to brown the chicken on all sides. Remove the chicken from the dish, then fry the bacon until crisp. Add the potatoes and shallots, then cook until just starting to brown. Nestle the chicken among the veg, pour over the wine, then pot-roast, undisturbed, for 1 hr or until the chicken is cooked.
• After 1 hr, remove the chicken and place the pan back on the heat. Stir the peas into the buttery juices, adding a splash of water if the pan is dry, then simmer until the peas are cooked through. Finally, add any juices from the rested chicken, then stir through the herbs and serve with the chicken.

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.

SIMPLE BRAISED CHICKEN

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.