Braised Chicken With Tomato And Herbs Recipes

BRAISED CHICKEN WITH TOMATOES AND OLIVES (POULET PROVENCAL)

Braised Chicken with Tomatoes and Olives (Poulet Provencal) image

Provided by Shelley Wiseman

Categories Chicken Olive Tomato Roast Kid-Friendly Dinner Fall Summer Family Reunion Potluck Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 pound tomatoes (3 to 4 medium), cut into wedges
1 large onion, cut into wedges, leaving root ends intact
1/2 cup drained brine-cured black olives, pitted if desired
4 large garlic cloves, sliced, plus 1 teaspoon minced
3 tablespoons olive oil, divided
2 teaspoons herbes de Provence, divided
1/2 teaspoon fennel seeds
1 whole chicken (about 3 1/2 pounds)
Equipment:
Equipment: kitchen string
Accompaniment: crusty bread
Garnish: chopped flat-leaf parsley

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 WITH TOMATOES

Braised Chicken with Tomatoes image

Braised Chicken with Tomatoes is a simple but flavorful dish. It doesn't need that many spices or herbs to render one of the most memorable stews you will ever taste! I love to take advantage of the summer tomatoes because I know they will produce a rich sauce.

Provided by Mely Martínez

Categories Chicken Main Course

Time 45m

Number Of Ingredients 12

Ingredients

4 pieces of bone-in chicken (about 2 Lbs.)
Salt and pepper
2 tablespoons vegetable oil
¼ cup chopped white onion
1 small garlic clove (diced)
1 Poblano pepper (diced)
1 jalapeño pepper (diced *)
4 cups of chopped tomato (About 20 oz.)
1 Knorr Tomato-Chicken Bouillon
½ cup water
Salt to season
¼ cup parsley or cilantro for garnish (chopped**)

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.

Nutrition Facts : ServingSize 1 piece, Calories 518 kcal, Carbohydrate 5 g, Protein 33 g, Fat 40 g, SaturatedFat 14 g, Cholesterol 194 mg, Sodium 159 mg, Fiber 1 g, Sugar 2 g

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