Braised Chicken With Onions And Herbs Recipes

CHICKEN WITH WHITE WINE, ONIONS AND HERBS

Steps:

• In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
• Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
• Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
• Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
• Adjust seasoning. Garnish: Chopped fresh thyme.

BRAISED CHICKEN WITH ONIONS AND HERBS

Steps:

• Sprinkle chicken with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken to skillet; sauté until brown, about 3 minutes per side. Using tongs, transfer chicken to plate. Add onion, bay leaves and rosemary to skillet. Reduce heat to medium; sauté until onion is tender, about 6 minutes. Add broth and wine. Boil until mixture thickens slightly, stirring occasionally, about 8 minutes. Return chicken to skillet; spoon sauce over. Cover skillet and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.

BRAISED CHICKEN WITH CARAMELIZED ONIONS

Steps:

• Combine half the rosemary, half the sage, garlic, and salt and pepper to taste. Sprinkle herbs on both sides of the chicken breasts, pressing with hands to adhere. Heat oil and 1 teaspoon butter in a heavy nonstick skillet over medium high heat. Saute chicken 2 minutes per side, or until golden. Transfer to a platter. Melt remaining butter in skillet. Add onions and saute 9-10 minutes, or until onion is browned and just tender. Add stock to skillet, stirring with a wooden spoon to deglaze. Simmer about 3 minutes. Stir in remaining rosemary and sage and bring to a boil. Simmer 4 minutes. Return chicken to skillet with any juices from platter, along with sun dried tomatoes. Reduce heat to low. Simmer 6 minutes, basting chicken occasionally with sauce, until chicken is cooked throughout and sauce coats the back of a spoon. Serve caramelized onions over chicken.