Braised Chicken With Red Onion And Carrots Recipes

BRAISED CHICKEN WITH RED ONION AND CARROTS

Steps:

• Preheat oven to 350 degrees. In a large Dutch oven or other heavy pot, heat oil over high. Season chicken with salt and pepper and add to pot, skin side down. Cook until skin is browned and crisp, about 8 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate and set aside.
• Pour off all but 1 tablespoon fat from pot; reduce heat to medium-high. Add onion and carrots to pot and cook, stirring frequently, until onion is lightly golden, 5 minutes. Add wine and honey and bring to a boil, stirring and scraping up browned bits with a wooden spoon.
• Return chicken to pot, skin side up, and add 1 cup water. Return to a boil, then cover and transfer to oven. Cook until chicken is cooked through and liquid is reduced, about 35 minutes. Sprinkle with parsley before serving.

WINE-BRAISED CHICKEN WITH APRICOTS

Steps:

• Preheat the oven to 325 degrees F.
• Add the olive oil to a large Dutch oven over medium heat. Season the chicken with salt and pepper. When the oil is hot, place the chicken pieces skin-side down in a single layer in the pot. Cook on both sides, turning several times, until the skin is browned, about 4 minutes. Remove to a plate and set aside.
• Add the garlic, carrot chunks and onion quarters, followed by the wine, stock, apricots and rosemary. Stir together, then return the chicken to the pot. Bring to the boil, cover and braise in the oven until the chicken and vegetables are tender, about 2 1/2 hours.
• Serve the chicken over Cheese Grits with the onions, carrots, garlic and apricots, making sure to get a spoonful or two of the cooking liquid. Garnish with parsley and serve.
• Bring the chicken broth to a boil in a saucepan over medium heat. Slowly stir in the grits, then return to a boil and simmer for 3 to 4 minutes.
• Turn down the heat to low and stir in the Cheddar and cream cheese. Cook until the Cheddar is melted and the cream cheese is incorporated into the mixture, another 3 to 4 minutes. Stir in the butter and keep warm until ready to serve.

BRAISED CHICKEN WITH CARROTS AND POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Season the chicken generously with salt and pepper.
• In a heavy large frying pan over medium-high heat, warm the oil. Add the chicken and cook until brown, about 4-6 minutes on each side. Transfer the chicken to a plate.
• Add the onion to the frying pan and stir. Add the potatoes and carrots. Sprinkle with salt and pepper and saute until the vegetables are beginning to brown, about 5 minutes.
• Add the flour and stir to coat. Add the white wine, simmer until the wine has cooked off. Add the chicken stock and smoked paprika. Return the chicken to the pan and bring to a boil.
• Cover the pan, place in the oven and bake for 40 minutes, or until the chicken and vegetables are cooked through.
• Mix in the thyme. Taste and adjust the seasoning. Sprinkle with chopped parsley, then serve.

BRAISED CHICKEN WITH CIPOLLINE ONIONS AND CARROTS

Steps:

• Cut the chicken into 10 pieces: 2 legs, 2 thighs, 2 wings, and the 2 breasts halved crosswise. Season the chicken pieces all over with salt and pepper.
• Trim both ends of the onions. Bring a saucepan of water to a boil over high heat. Add the onions and blanch for about 1 1/2 minutes, then drain and shock in ice water. Peel the onions; the skins should slip off easily.
• Cut the carrots in half lengthwise, then cut crosswise into 1 1/2-inch chunks.
• Choose a heavy pot wide enough to hold the chicken pieces snugly in a single layer. Heat the pot over high heat. Add the olive oil, then add the chicken, skin side down. Brown well, then turn with tongs and brown the other side, about 5 minutes total. Set the chicken aside on a platter.
• Add the onions, carrots, thyme, sugar, and a pinch of salt. Sauté, stirring often, until the vegetables begin to caramelize, about 10 minutes. Add the vinegar and use a wooden spoon to release any residue stuck to the bottom of the pot. Simmer for about 1 minute to evaporate the vinegar, then return the chicken to the pot, skin side up. Add the stock. Bring to a simmer, cover, and adjust the heat to maintain a gentle simmer. Cook until the leg meat begins to pull away from the bone and the white meat is no longer pink at the bone, about 20 minutes.
• Transfer the chicken to a platter with tongs. If the pan juices are too thin, raise the heat to high and reduce to a pleasing sauce consistency. Taste and adjust the seasoning; the sauce may need a touch more vinegar. Spoon the vegetables and sauce over the chicken and garnish with the parsley. Serve immediately.
• Enjoy with Cakebread Cellars Napa Valley Chardonnay or another medium- to full-bodied white wine.

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 CABBAGE, CARROTS & ONIONS

Steps:

• Add cabbage, carrots and parsley, to butter in a medium sauce pan, and mix until well coated with butter.
• Stir in salt, pepper and broth.
• Cover, bring to a boil, reduce heat to low and cook for 10 to 15 minutes or until vegetables are tender-crisp and still quite bright in colour.
• If too much liquid remains in skillet near the end of the cooking time, uncover and increase heat to high for a minute.
• Stir often while liquid evaporates.