Braised Orange Rosemary Chicken Recipes

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ROSEMARY CHICKEN WITH ORANGE-MAPLE GLAZE



Rosemary Chicken with Orange-Maple Glaze image

Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.

Provided by LINDA W.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 35m

Yield 4

Number Of Ingredients 9

1 cup orange juice
½ cup dry white wine
½ cup maple syrup
2 teaspoons chopped fresh rosemary
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil

Steps:

  • Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
  • In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
  • Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

Nutrition Facts : Calories 397.7 calories, Carbohydrate 33.9 g, Cholesterol 83.7 mg, Fat 14.2 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 5 g, Sodium 414.3 mg, Sugar 28.9 g

ORANGE-ROSEMARY CHICKEN



Orange-Rosemary Chicken image

This quick and easy recipe comes from chef Eberhard Mueller of Bayard's in New York City. The chicken gets its aromatic flavor from the combination of fresh rosemary, lemon juice, and freshly squeezed orange juice, while the basmati rice's natural nutty aroma is enhanced with cinnamon and clove.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 14

1 three- to four-pound chicken, cut into 10 pieces, rinsed, and patted dry
Coarse salt and freshly ground white pepper
1 1/2 tablespoons olive oil
16 small cipollini onions, peeled, or white parts of scallions
1/2 teaspoon sugar
1/2 small onion, cut into 1/4-inch dice
1/4 cup freshly squeezed orange juice (about 2 oranges)
Zest of 1/2 orange, finely grated
Juice of 1/2 lemon (about 2 tablespoons)
2 medium garlic cloves, very finely chopped
1/4 teaspoon ground cumin
1/3 cup small pitted green olives (preferably Picholine or nicoise), coarsely chopped
1 tablespoon unsalted butter
Spice-Infused Basmati Rice

Steps:

  • Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat until oil just begins to smoke. Add chicken pieces, and cook until brown, 2 to 3 minutes per side. Transfer to a platter or a baking sheet.
  • Pour off all but 1 tablespoon of fat from Dutch oven. Reduce heat to medium; add cipollini onions and sugar. Cook until onions are light golden brown. Add diced onion. Cook, stirring, until onions are light golden brown, about 5 minutes. Add orange juice, zest, lemon juice, garlic, rosemary, cumin, and chicken. Simmer, covered, for 15 minutes. Add olives, and simmer, covered, until chicken is tender, about 10 minutes more. Remove chicken, and transfer to a serving platter. Swirl butter into the sauce until melted. Pour sauce over chicken. Taste, and adjust for seasoning. Serve with basmati rice.

BRAISED ORANGE ROSEMARY CHICKEN



Braised Orange Rosemary Chicken image

This is a lighter, very aromatic chicken dish, and goes well with white, or jasmine, rice. Note: This dish is not salty; it is meant to be flavorful in other ways, but be ready to add dashes of salt to your dish if you want it saltier! Another Note!: Don't omit letting the chicken stand before serving. It is essential for this...

Provided by Monica H

Categories     Chicken

Time 1h

Number Of Ingredients 9

10-12 chicken thighs
2 Tbsp salt
1 Tbsp pepper
3 Tbsp lemon juice
2 Tbsp olive oil
2-3 Tbsp balsamic vinegar
1 c vegetable stock
2 oranges
5-6 sprig(s) fresh rosemary sprigs

Steps:

  • 1. Wash chicken and pat dry. Rub in the salt, pepper and lemon juice. Set aside. Preheat oven to 375*.
  • 2. Heat olive oil in pan. Add chicken, skin side down and do your first "flip over" when you see the skin becoming brown. Brown chicken in pan on both sides until crispy. Remove chicken from pan and place it in a baking pan.
  • 3. Slice your oranges in half. Set aside.
  • 4. Into hot pan, add the balsamic, and stir over low heat to deglaze pan, and release all of those little brown bits from pan. Pour this onto chicken.
  • 5. Into baking dish add vegetable stock, juice of the oranges and the rosemary sprigs. Kind of stuff the rosemary springs in between the chicken thighs.
  • 6. Bake uncovered for 35-40 minutes, until chicken juices run clear. Take pan out and cover with paper towel. Let chicken stand and rest for about 20 minutes. Transfer chicken out of drippings after 20 minutes. Either discard drippings, or use them to make a roux / gravy.

BRAISED ORANGE CHICKEN



Braised Orange Chicken image

Tender chicken thigh meat simmers in an orange juice and pepper broth for a citrus-inspired meal that's ready in just 30 minutes, but tastes like it cooked for hours.

Provided by The Gruntled Gourmand

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
4 bone-in chicken thighs
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with juice
2 cups orange juice (no pulp)
¼ cup brandy-based orange liqueur (such as Grand Marnier®)
1 pinch salt and ground black pepper
¼ teaspoon red pepper flakes

Steps:

  • Heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. Remove chicken thighs and set aside.
  • Cook and stir onion in the same skillet until softened, about 5 minutes.
  • Stir in garlic; cook and stir until fragrant, about 1 minute.
  • Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.
  • Return chicken thighs to the skillet, cover, and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes.

Nutrition Facts : Calories 542.9 calories, Carbohydrate 67.6 g, Cholesterol 64 mg, Fat 18.5 g, Fiber 2.7 g, Protein 22.3 g, SaturatedFat 4.1 g, Sodium 206 mg, Sugar 62.3 g

BRAISED CHICKEN WITH TOMATO AND ROSEMARY



Braised Chicken With Tomato and Rosemary image

This recipe is from Autralian Good Food June 2010 Easy one-pot family meals bonus book. My dad made this for me and the chicken was so tender and tasty. The sauce is delicious and hearty with its Italian flavours, it makes a great winter meal. I would not recommend leaving out the anchovies if you don't like them. I don't like them, but I didn't know they were in there until dad told me! I think they are important to the flavour of the sauce, as are the capers and rosemary. If you don't have fresh rosemary, dried works just fine. You could also use chicken breast instead of thigh fillets, I don't usually like thigh fillets, but in this dish I thought they were delicious, very tender and almost falling apart. You would probably not get quite the same result with breast. If you do use breast you will have to reduce the cooking time. Also, make sure you use a pan with a lid, because it needs to be covered during part of the cooking process. It is great served with salad greens and crusty bread.

Provided by micro_ang

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
8 chicken thigh fillets
1 sprig rosemary, finely chopped, plus extra sprigs to serve
1 red onion, finely sliced
3 garlic cloves, sliced
2 anchovy fillets, chopped
400 g chopped tomatoes
1 tablespoon capers, rinsed and drained
1/3 cup dry red wine (or water)

Steps:

  • Heat half of the oil in a large frying pan on medium. Cook chicken for 3-4 minutes each side until browned.
  • Add half of the chopped rosemary and stir to combine. Transfer chicken to a plate.
  • Heat remaining oil and cook onion for 3-4 minutes until soft. Add garlic, anchovy and remaining rosemary. Cook for 2-3 minutes until fragrant.
  • Add tomatoes, capers and red wine or water. Bring to the boil.
  • Return chicken to pan, reduce heat to low, cover and simmer for 15-20 minutes until cooked through.
  • Season with salt and pepper to taste and scatter over the extra rosemary sprigs.
  • Serve with salad greens and crusty bread.

BRAISED CHICKEN THIGHS WITH ROSEMARY AND BACON



Braised Chicken Thighs with Rosemary and Bacon image

Delicious and quick, with ingredients usually on hand. Very savory, and a good way to extend a recipe for a family. My husband absolutely loved this! He had seconds, I had to save a piece back for me to take for lunch to work! Good served with hot noodles or rice to absorb the sauce.

Provided by cherylbrn

Categories     Meat and Poultry     Chicken     Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 11

3 slices bacon
1 tablespoon olive oil
1 tablespoon butter
¼ teaspoon minced garlic, or to taste
1 pound bone-in, skinless chicken thighs
sea salt and freshly ground black pepper to taste
½ cup chicken broth
½ cup tomato paste
½ cup white wine
¼ sprig minced fresh rosemary, or to taste
1 tablespoon all-purpose flour

Steps:

  • Place bacon in a large frying pan and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and snip into bits.
  • Drain bacon grease from the pan and add olive oil and butter to the same pan. Add garlic and brown slightly over medium heat, 1 to 2 minutes. Add chicken, salt, and pepper; brown until chicken is staring to crisp but is not too done, about 8 minutes. Remove chicken and drain on a paper towel.
  • Drain most of the oil and butter from the pan, leaving just a small amount for flavor. Add chicken broth, tomato paste, wine, and bacon bits; bring to a boil.
  • Remove a small amount of boiling liquid to a bowl and stir in flour. Pour back into the skillet and whisk until it thickens, 2 to 3 minutes. Stir in rosemary. Reduce heat to low and return chicken thighs to the skillet. Cover and simmer until chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 330.3 calories, Carbohydrate 8.8 g, Cholesterol 79.7 mg, Fat 20.5 g, Fiber 1.4 g, Protein 22 g, SaturatedFat 6.4 g, Sodium 636.2 mg, Sugar 4.4 g

BRAISED CHICKEN WITH ROSEMARY, CHICKPEAS AND SALTED LEMON



Braised Chicken With Rosemary, Chickpeas and Salted Lemon image

This stew takes inspiration from long-simmered tagine dishes with many layers of flavors. In this weeknight version, a broth seasoned with salted lemon, rosemary and tomatoes bathes the chicken and chickpeas, making a lovely, hearty stew. For a bold and bright finish, lemon slices quick-pickled in juice and salt are added to the stew. A handful of hearty greens, a scattering of fresh herbs and a spoon of creamy yogurt ensures every bite is rich and flavorful. Serve over steamed couscous or with thick slices of crusty bread for dipping.

Provided by Yewande Komolafe

Categories     dinner, weekday, poultry, soups and stews, main course

Time 50m

Yield 4 servings

Number Of Ingredients 14

2 1/2 pounds whole chicken legs or bone-in, skin-on thighs
1 lemon, halved lengthwise
1 teaspoon kosher salt, plus more to taste
2 tablespoons olive oil, plus more as needed
1 medium onion, peeled and thinly sliced
4 garlic cloves, smashed
1 fresh rosemary sprig
1/2 cup dry white wine
1 (15-ounce) can whole peeled tomatoes
1 (15-ounce) can chickpeas, rinsed
Black pepper
4 cups hearty greens like spinach, kale or mustard greens, trimmed and torn
1 cup mix of fresh herbs like dill, parsley and mint
Full-fat Greek yogurt, for serving

Steps:

  • If using whole chicken legs, cut the joint just enough to bend the leg, and make a deep, 2-inch-long cut on the meat without cutting all the way through.
  • Cut one half of the lemon crosswise into 1/8-inch-thick half moons. Transfer them to a medium bowl. Sprinkle with 1 teaspoon salt and use a fork to lightly crush the slices and release the juice. Cut the other lemon half into wedges for serving.
  • Pat the chicken pieces dry and season both sides with salt. In a large lidded skillet or Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, add the chicken pieces skin-side down, cover, and cook until the skin is golden brown, about 8 to 10 minutes. Flip, cover and cook for another minute or two, then transfer chicken to a plate. If working in batches, add 2 more tablespoons oil to the skillet, sear the remaining chicken legs then transfer them to the plate.
  • Pour off all but about 2 tablespoons of fat from the pan. Add the onions and sauté until just softened, about 2 minutes, then add the garlic and rosemary and cook until fragrant, about 1 minute. Add the white wine, then add the tomatoes with their juices, crushing the tomatoes with your hands as you go. Rinse the tomato can with 1 cup water. Add the water and the chickpeas to the pan. Season lightly with salt and black pepper.
  • Bring to a boil, return the chicken and any accumulated juices to the pan and reduce heat to low. Cover and simmer until the chicken is cooked through and tender, 15 to 18 minutes.
  • Uncover the pot and transfer the chicken to bowls or a large rimmed serving platter. Add the sliced lemon plus any accumulated juices to the pot, increase the heat to medium-high and allow to thicken slightly, 2 to 3 minutes. Discard the rosemary stem, then stir in the hearty greens, remove from heat and season with additional salt if needed.
  • To serve, spoon the stew over the chicken legs, top with a handful of the herbs, yogurt and fresh lemon wedges for squeezing. Drizzle with olive oil, if desired, and serve with steamed couscous or slices of crusty bread for dipping.

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