BRAISED ORANGE CHICKEN
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
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
ORANGE BRAISED CHICKEN BREASTS WITH CAPERS
Make and share this Orange Braised Chicken Breasts With Capers recipe from Food.com.
Provided by ellie3763
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan, add the chicken and brown on both sides. Remove from pan with some tongs and set aside.
- Reheat the oil in the pan, add the garlic and onion and sauté for 5 minutes, stirring, until just beginning to brown.
- Add the cumin, orange and lemon juices, orange zest and pepper, mix well then add the chicken, cover and simmer for 10 minutes.
- Spoon the juices over the chicken then add the capers, re-cover and simmer for a further 10-15 minutes, or until chicken is cooked through. Serve immediately.
Nutrition Facts : Calories 203.1, Fat 6.7, SaturatedFat 1.2, Cholesterol 75.5, Sodium 181.5, Carbohydrate 9, Fiber 0.8, Sugar 5.3, Protein 25.9
SHERRY BRAISED CHICKEN
From "Cooking Healthy" which was one of those books that hook you in the checkout line at the grocery store.
Provided by kymgerberich
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large nonstick skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken; cook 5 minutes. Remove and reserve.
- Pour off all but 1 Tbl drippings. Cook chopped onion and garlic in drippings 6 minutes or until browned and tender, stirring occasionally. Add broth and sherry; bring to a boil. Blend soy sauce into cornstarch in cup until smooth. Stir into broth mixture. Return chicken to skillet; add mushrooms.
- Reduce heat to medium-low. Cover and simmer 20 minutes or until chicken is cooked through.
- Serve chicken and sauce over noodles. Sprinkle with green onions. Garnish with pepper strips and green onions, if desired.
Nutrition Facts : Calories 366.8, Fat 4.7, SaturatedFat 1, Cholesterol 60.6, Sodium 1003.6, Carbohydrate 47, Fiber 5, Sugar 3.5, Protein 22.6
ORANGE BRAISED CHICKEN THIGHS WITH GREEN OLIVES
Categories Chicken Citrus Olive Poultry Braise Quick & Easy Wheat/Gluten-Free Winter Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- Rinse chicken and pat dry. Season chicken with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown chicken, transferring as browned to a plate.
- Pour off all but about 1 tablespoon fat from pan. Reduce heat to moderate and in skillet cook garlic, stirring, until it begins to turn golden. Add onion and cook, stirring, until pale golden. Stir in cumin, citrus juices, and salt and pepper to taste and add chicken and olives. Simmer chicken, covered, 25 minutes, or until tender.
CREAMY BRAISED CHICKEN
A smooth and delicate cream sauce gives special taste to these tender chicken breast accompanied by sweet pearl onions and sauted mushrooms. This dish is so rich tasting, you'll want to serve it to company.
Provided by Barb G.
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a Dutch oven or large skillet, bring 6 cups water to a boil; add pearl onions; boil 3 minutes, drain & rinse in cold water; peel and set aside.
- In the same pan, saute sliced onions, carrot and celery in 1 tablespoon butter until tender; remove vegetables; set aside.
- Add chicken to the pan; brown on both sides; remove and keep warm.
- Add wine; simmer until reduced to 1/2 cup; stir in broth and seasonings.
- Return chicken to pan; cover and simmer 5 minutes or until juices run clear; Remove chicken to platter; keep warm.
- Combine flour and milk until smooth; gradually stir into pan; bring to a boil; cook and stir for 2 minutes or until thickened.
- Return vegetables to pan; remove from heat; cover and set aside.
- In a nonstick skillet, saute reserved pearl onions in remaining butter until tender; remove and set aside.
- In the same pan, saute mushrooms until tender.
- Add onions & mushrooms to serving platter. Discard bay leaf from sauce; spoon over chicken and vegetables, serve.
MUSTARD BRAISED CHICKEN
This is a wonderful chicken recipe. It calls for all fresh herbs, but I often use the dried ones. I just use a little less. I love it with brown rice with cranberries and a salad.
Provided by huneybee327
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together - 1 T oil, 1T thyme, 1-1/2 t marjoram, 1-12 dry mustard. Rub on chicken pieces. Refrigerate chicken for 2 hours to overnight.
- Salt and pepper chicken. Heat oil and brown chicken. Transfer to bowl. Saute onion until tender, add garlic(2min). Add wine, broth, dijon, 1T thyme, 1-1/2 marjoram, and 1/2t rosemary. Bring to boil. Return chicken to pot. Cover and simmer about 45 minutes or until done. Remove and simmer sauce until thickened. Serve over chicken.
Nutrition Facts : Calories 1777.5, Fat 115.5, SaturatedFat 21.4, Cholesterol 297.7, Sodium 13188, Carbohydrate 66.8, Fiber 37.9, Sugar 11.7, Protein 125
EAST AFRICAN BRAISED CHICKEN
This is a wonderful dish I found in "Cooking Light" magazine. This dish if full of flavor and despite all the ingredients, it is very easy to make. It's good served with rice and a flat bread. Braising in a this highly aromatic liquid yields an exceptionally flavorful and tender result.
Provided by L. Duch
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Sprinkle chicken with salt and black pepper.
- Heat oil in a Dutch oven over medium-high heat.
- Add chicken, cook 4 minutes on each side or until golden brown.
- Remove the chicken from pan.
- Add the onions to pan; reduce heat to medium-low, and cook for 10 minutes, stirring frequently.
- Add the ginger and next 5 ingredients (ginger through garlic), cook for 1 minute.
- Stir in chicken, broth and the remaining ingredients, and bring to a boil.
- Cover and bake at 350°F for 1 hour.
COCOA FRIED CHICKEN
Basically, fried chicken nuggets! Pan fry in extra virgin olive oil. Serve with salad if trying to be healthy, or fries if you are past caring!
Provided by Roddy Pattison
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Mix flour and cocoa powder in a shallow dish or plate. One by one, coat chicken pieces in flour mixture, then dip in beaten egg, then in seasoned bread crumbs.
- Heat oil in a cast iron skillet to 350 degrees F (175 degrees C).
- Fry coated chicken pieces in oil until cooked through and juices run clear (approximately 5 minutes). Drain on paper towels.
Nutrition Facts : Calories 487 calories, Carbohydrate 45.1 g, Cholesterol 116 mg, Fat 17.8 g, Fiber 2.5 g, Protein 34.5 g, SaturatedFat 3.3 g, Sodium 606 mg, Sugar 1.9 g
COCOA-ORANGE BRAISED CHICKEN
From a Sunset Magazine special edition, "Sunset Weeknight." I haven't made it yet, but the recipe description sounds like it is inspired by mole--but quicker and easier to make. My DH loves mole, so I want to try this out on him and see if he likes it!
Provided by Halcyon Eve
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse chicken and pat dry. Cut into 1 1/2 inch chunks.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, about 6-8 minutes. Transfer with a slotted spoon to a rimmed plate.
- Add onion, garlic, cocoa, chili powder, sugar, cumin, and cinnamon to pan. Cook, stirring often, until onions are limp and spices are fragrant, about 1-2 minutes.
- Add 1/2 cup broth to pan and stir to loosen and bits stuck to bottom. Simmer until onion is limp, about 5 minutes.
- Return chicken to pan. Using a zester or fine grater, grate enough peel (orange part only, no white) from one of the oranges to make 1 tsp zest. Juice the orange into a liquid measuring cup. Add zest and 1/2 cup juice to pan (save any remaining juice for another use). Cover and simmer over low heat until chicken is no longer pink in center, about 8 minutes (cut to test).
- Meanwhile, cut and discard peel and membrane from remaining orange. Thinly slice crosswise into rounds; set aside.
- When chicken is done, skim any fat from sauce and discard. Add wine and bring to a boil over high heat. Add salt to taste. Pour into a serving dish and garnish with orange slices and sprigs of parsley.
Nutrition Facts : Calories 394.8, Fat 16.6, SaturatedFat 3.5, Cholesterol 188.9, Sodium 226.5, Carbohydrate 15.1, Fiber 3.8, Sugar 8.6, Protein 46.5
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