Braised Ligurian Chicken Recipes
BRAISED LIGURIAN CHICKEN
Requires few ingredients and full of profound flavors.Don't fear the anchovies! They dissolve in the sauce, and add a complexity to the flavor.
Provided by Treven
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour with salt and pepper to taste.
- Add chicken pieces and toss until evenly coated.
- Place a large flameproof casserole dish over medium-high heat, and heat olive oil.
- Add chicken pieces, and fry until golden underneath, about 5 minutes.
- Turn chicken, and add rosemary and garlic.
- Continue to fry until garlic is softened but not colored, about 3 minutes.
- Add wine.
- When it comes to a boil, add anchovies, olives and tomatoes.
- Partly cover pan, and reduce heat to medium low.
- Simmer until chicken is cooked and tender, and broth is reduced to a rich sauce, approx 45 minutes.
- To serve, discard rosemary sprigs, and season well with salt and pepper to taste.
- Place a piece or two of chicken on each plate, and top with a spoonful of sauce.
- Serve with pasta or potatoes.
Nutrition Facts : Calories 549.9, Fat 34.5, SaturatedFat 6.8, Cholesterol 97, Sodium 478.9, Carbohydrate 10.6, Fiber 1.7, Sugar 2.5, Protein 33.2
BRAISED LIGURIAN CHICKEN
A Jamie Oliver recipe which I find quite delightful. Because I don't like dark meat, I make it with all chicken breasts--and they come out juicy and tender. The recipe says to add the olives with pits. I have--just remember to warn your guests.
Provided by Chef Kate
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and salt and pepper to taste.
- Add chicken pieces and toss until evenly coated.
- Place a large saute pan or heat-proof casserole over medium-high heat.
- Add olive oil.
- When oil is hot, add chicken pieces and saute until browned.
- Turn chicken and add rosemary and garlic.
- Continue to saute until garlic is softened, about three minutes.
- Add wine.
- When wine comes to a boil, add anchovies, olives and tomatoes.
- Partly cover pan and lower heat to medium low.
- Simmer until chicken is cooked and broth is reduced to a sauce, about 15 to 20 minutes, depending upon the size of your chicken pieces.
- To serve, discard rosemary sprigs and season dish well with salt and pepper.
Nutrition Facts : Calories 744.1, Fat 50.5, SaturatedFat 12.1, Cholesterol 175.9, Sodium 462.1, Carbohydrate 9.6, Fiber 1.3, Sugar 2.1, Protein 45.2
BRAISED LIGURIAN CHICKEN
This dish came to The Times in a 2003 article about Jamie Oliver: "What I found quite interesting with this dish, being English," Mr. Oliver said, "is that when you eat this, it's quite delicately flavored. It's perfumed with the wine and the rosemary. You get this kind of meaty kind of saltiness from the olives, and what's really interesting is if an English housewife got hold of the recipe, she'd probably stone the olives and have quite a lot of them. But in Italy, literally for eight people they put that much and they leave the pits in." In his hand, he cradled about two dozen olives. Mr. Oliver continued: "When you cook olives whole like this, it's almost like an anchovy. The salt comes out of the olives, and the olive becomes more like a vegetable. And the salt from the olive flavors the chicken really wonderfully." This is an adaptation of his recipe.
Provided by Amanda Hesser
Categories soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour with salt and pepper to taste. Add chicken pieces and toss until evenly coated.
- Place a large flameproof casserole dish over medium-high heat, and heat olive oil. Add chicken pieces, and fry until golden underneath, about 5 minutes (Fry in batches if your pan isn't large enough to accommodate all of the chicken without crowding). Turn chicken, and add rosemary and garlic. Continue to fry until garlic is softened but not colored, about 3 minutes. Add wine. When it comes to a boil, add anchovies, olives and tomatoes.
- Partly cover pan, and reduce heat to medium low. Simmer until chicken is cooked and tender, and broth is reduced to a rich sauce, 15 to 20 minutes. To serve, discard rosemary sprigs, and season well with salt and pepper to taste. Place a piece or two of chicken on each plate, and top with a spoonful of sauce.
Nutrition Facts : @context http, Calories 911, UnsaturatedFat 42 grams, Carbohydrate 12 grams, Fat 62 grams, Fiber 3 grams, Protein 59 grams, SaturatedFat 16 grams, Sodium 1463 milligrams, Sugar 2 grams, TransFat 0 grams
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