Braised Ligurian Chicken Recipes

EMERIL'S BRAISED CHICKEN THIGHS

Steps:

• Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
• Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
• Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
• Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
• Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
• Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.

BRAISED LIGURIAN CHICKEN

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.

BRAISED LIGURIAN CHICKEN

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.

GARLIC-BRAISED CHICKEN

Steps:

• Heat oven to 350 degrees.
• In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
• Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.

BRAISED CHICKEN WITH LEMON AND OLIVES

Steps:

• Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
• Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
• Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.