Braised Chicken With Onions And Tomatoes Recipes

BRAISED CHICKEN THIGHS WITH TOMATOES, PEPPERS AND ONIONS

Steps:

• Place a large Dutch oven over medium-high heat and add a film of olive oil. Sprinkle the chicken on both sides with salt and pepper and then add to the pan skin-side down. Cook without moving too much until golden brown and crisp, 5 to 6 minutes. Flip and brown on the other side for 1 to 2 minutes. Remove to a plate and set aside.
• Drain half of the fat from the pan and then place it back over the heat. Add the sausage to the pan, breaking it up as you add it. Brown for 1 to 2 minutes while continuing to break it up with the back of a spoon. Stir in the onions, peppers and garlic with a pinch of salt and cook until the onions begin to soften, about 3 minutes. Season with salt and pepper and then add the tomatoes, chicken stock and oregano, scraping the bottom of the pan for brown bits.
• Nestle the chicken back in, cover and cook until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
• Stir in the vinegar and parsley and serve.

HEARTY CHICKEN BRAISED IN TOMATOES, ONION & GARLIC

Steps:

• Gather your ingredients.
• Clean and dry the chicken, and then sprinkle with salt and pepper.
• Chef's Note: To save money, buy a whole chicken and cut it up yourself.
• Add the olive oil to a large skillet, over medium heat.
• When the oil begins to shimmer, add the chicken pieces, skin down and allow to sauté without moving for about 5 minutes.
• Turn the chicken over and sauté for an additional 5 minutes.
• Chef's Note: Unless you have one heck of a large pan, you will need to sauté the chicken in two batches.
• Chef's Note: If you crowd too much chicken into the pan, it won't sauté it... you'll steam it in it's own juices.
• Chef's Tip: In the right light, when you look at oil that's at a good temperature for sautéing; nice and hot, but not yet smoking, it will shimmer. Shimmering oil is good for sautéing because it increases the chances that the food won't stick. Hot oil immediately seals the bottom of food, creating a natural barrier between it and the bottom of the pan.
• Remove the chicken from the pan, and reserve.
• Leave about 2 tablespoons of the fat in the pan.
• Reduce the heat to medium low, and add the onions.
• Cook until they begin to soften, but not brown, about 5 minutes.
• Add the garlic, and cook for an additional minute.
• Chef's Tip: The garlic is ready when it becomes fragrant. Do not let it burn.
• Chef's Note: When the onions hit the pan, until the garlic is nice a fragrant, keep stirring and moving the ingredients around. A busy pan is a happy pan.
• Add the tomatoes and the chicken stock.
• Add a pinch of salt, and then stir to incorporate.
• Increase the heat under the sauté pan, and bring the liquid up to a simmer not a boil. When it hits the simmering stage, reduce the heat, but keep it hot enough to continue the simmer.
• Chef's Note: Use a wooden spoon to scrape up any fonds (brown bits) that many have developed while sautéing the onions and garlic.
• Taste the sauce and season, if necessary.
• Add the thyme springs to the sauce.
• Add the chicken pieces, skin-side up.
• Partially cover the sauté pan with the lid.
• Allow the dish to continue to simmer for an additional 30 minutes.
• Chef's Note: If you have the pan on a simmer, it will not be necessary to do anything else. Just enjoy the great smells coming from the pan.
• After the 30 minutes have elapsed, remove the chicken from the pan, add to a serving dish, and keep warm.
• Increase the heat under the sauce, and allow it to thicken a bit, about an additional 8-10 minutes.
• Return the chicken to the pan, and allow it to heat up a bit, and then return the chicken and the sauce to the serving dish.
• Serve with some good basmati rice. Enjoy.
• Keep the faith, and keep cooking.

BRAISED CHICKEN WITH TOMATOES

Steps:

• Season chicken with salt and pepper. Set aside.
• Heat oil in a large dutch oven or heavy pot over medium-high heat. Once it is hot, add the chicken pieces skin-side down. Fry the chicken, turning once per side until golden brown, about 10 minutes.
• Reduce heat to medium and stir in the chopped onion and the garlic. Cook for about 3 minutes until the onion looks transparent.
• Add the diced peppers and keep cooking for 5 more minutes. Scrape any browned bits at the bottom of the pot with a wooden spoon.
• Stir in the chopped tomatoes, cook for 5 more minutes. Add Knorr Tomato-Chicken Bouillon dissolved in the ½ cup of water and turn the heat to medium-high. Bring to a boil, and then reduce heat to simmer.
• Check to see if it needs more salt, then cover the pot and cook for about 25 to 30 minutes, or until the chicken is fully cooked and tender.

BRAISED CHICKEN WITH TOMATOES AND OLIVES (POULET PROVENCAL)

Steps:

• Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
• Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
• Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
• Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.
• Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
• Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.

BRAISED CHICKEN LEGS WITH OLIVES AND TOMATOES

Steps:

• In a large heavy skillet, heat 2 tablespoons of the oil until almost smoking.
• Season the chicken legs with salt and pepper and cook over moderately high heat until well browned, about 5 minutes per side. Remove the chicken from the pan and pour off the fat.
• Heat 2 more tablespoons of oil in the skillet. Add the onion and 3 of the garlic cloves and cook over moderately high heat, stirring, until softened, about 7 minutes.
• Add the chicken to the skillet with the tomatoes, wine and rosemary; season with pepper and bring to a boil.
• Reduce the heat and simmer until the chicken is cooked through, 20 to 25 minutes. Season with salt. Transfer the chicken to plates and keep warm.
• Meanwhile, in a food processor, pulse the olives with the remaining 2 tablespoons of oil and 1 garlic clove to a coarse paste.
• Stir the olive paste into the pan sauce and warm over moderate heat. Spoon the sauce over the chicken and serve.

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 TOMATOES, CUMIN AND FETA

Steps:

• Pat the chicken dry, trim away excess fat, then season well all over with salt, pepper and 2 teaspoons cumin.
• Heat the oil in a large Dutch oven or heavy 12-inch skillet over medium until shimmering. Add the chicken thighs, skin-side down. (It's OK if they are a little snug; they will shrink as they cook.) Cook without moving until the skin is crispy and easily releases from the pan, about 8 to 10 minutes. Use tongs to turn over and cook until the bottom is lightly browned, 3 to 4 minutes more, then transfer to a plate.
• Add the onions to the rendered chicken fat in the skillet, season with salt and cook, stirring occasionally, until they start to soften, 4 to 5 minutes. Stir in the remaining 1 tablespoon cumin and the garlic, and cook until fragrant, about 30 seconds. Stir in the harissa and let cook for about 1 minute. Add the crushed tomatoes, and season with salt. Bring the mixture to a boil over high, then adjust the temperature to maintain an active simmer. Cook until it becomes a deeper red color, about 5 minutes more.
• Add any juices that collected on the plate, stir to mix, then nestle in the chicken thighs, skin-side up, so that the skin is above the sauce. Adjust the heat to maintain a simmer, then partly cover and cook until the chicken is tender and cooked through, 15 to 18 minutes. (If you'd like crispier skin, pop the chicken under the broiler for a minute or two.)
• Garnish with the feta and cilantro and serve with bread or herbed rice.

BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS

Steps:

• Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
• Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
• Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.