EASY WINE-BRAISED CHICKEN THIGHS WITH MUSHROOMS
Easy braised chicken, seasoned with a Mediterranean rosemary spice mixture and cooked in a flavorful sauce with red wine, shallots, and mushrooms. Dried figs or apricots add a hint of sweetness, but not at all overwhelming. Finish with a splash of lemon juice and fresh parsley.
Provided by The Mediterranean Dish
Categories Entree/Poultry
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl, combine the spices to make the spice mixture.
- Pat chicken dry and season well with salt on both sides. Now season with the spice mixture on both sides (make sure to lift skin up and rub some of the spice mixture underneath.) Leave aside for 20 minutes or refrigerate uncovered for 2 hours if you have the time.
- In a large braiser or Dutch oven (like this one), heat 1 to 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking (be sure to coat the bottom well with the EVOO.) Add chicken, skin side down, and cook undisturbed for 8 minutes until golden brown (lower heat if it starts to smoke excessively.) Turn chicken over and brown on the other side briefly (about 3 minutes). Transfer chicken to a plate for now.
- To the pot, add shallots and garlic. Cook briefly over medium heat until softer and fragrant. Stir in tomato paste, wine, and broth. Add bay leaves and 1tsp dry rosemary. Season with just a pinch of salt. Bring to a simmer for 4 minutes or so.
- Carefully nestle chicken into the liquid, making sure the liquid covers only 3/4 of the chicken thighs leaving the skins exposed. Add dry figs (or apricots) to the pot. Bring to a simmer.
- Transfer chicken to oven and cook, uncovered, until totally tender and liquid has reduced by about half, about 40-45 minutes (Check half way through to be sure liquid is okay, you should still have some liquid in the end.)
- While chicken is cooking, heat a small non stick pan, adding a very small drizzle of extra virgin olive oil. Add mushrooms and saute.
- About 10 minutes or before the chicken has finished cooking, add mushrooms. Return to oven for those last 10 minutes.
- Remove from oven. Finish with lemon juice and a garnish of fresh parsley.
- Serve with Lebanese rice (making sure to get some of the pan juice on top). Add a side of Greek Bean salad, of balela salad or fattoush salad.
BRAISED CHICKEN WITH GARLIC AND WHITE WINE
Steps:
- Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
- Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
- Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.
GARLIC-BRAISED CHICKEN
"It's the only place where you can find a giant vat of peeled garlic, because it's the only place that truly understands how much garlic you'll need for the kind of food your people eat," Michelle Zauner writes about the supermarket H Mart in her memoir, "Crying in H Mart." Thankfully, many other grocery stores now sell containers of peeled garlic cloves. If you don't already buy those, then this recipe is a great reason to start. Chicken thighs, white pepper, chardonnay and 20 garlic cloves are all you need for this zinger of a one-pot meal, which braises in an hour. In that time, chicken fat, wine and water turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don't skip it.
Provided by Eric Kim
Categories dinner, easy, weeknight, poultry, main course
Time 1h15m
Yield 2 to 4 servings
Number Of Ingredients 7
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.
CHICKEN THIGHS BRAISED IN WHITE WINE
Chicken thighs are packed with moist dark meat and plenty of flavor. The wine sauce and spices bring out even more flavor in this slow-cooking supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h10m
Number Of Ingredients 9
Steps:
- In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
- Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
- Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.
Nutrition Facts : Calories 422 g, Fat 20 g, Protein 44 g
GARLIC AND WINE BRAISED CHICKEN (DARK MEAT)
This simple yet very yummy dish gets a down home touch and boost of flavor adding celery! One of my favorite aromatics! Discovered in September 2008's Gourmet Magazine which states "Celery- often dismissed as one of the produce world's poorest relations- contributes an intriguing earthiness to moist chicken infused with the flavors of wine and garlic." If you must substitute the garlic please remember that halved garlic will not release the same amount of garlic flavor that minced does. If using minced fresh garlic I think I would try 1 tablespoon, taste and add more if desired. I calculated servings using one piece of chicken per person. Use any mixture of legs and thighs you prefer. I used 2 legs and 4 thighs. That must have been a weird looking chicken! lol I have had fun playing with this recipe and I have tweaked it a bit to make it even better, I think. Hope you enjoy!
Provided by Mamas Kitchen Hope
Categories Chicken Thigh & Leg
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken and pat dry well with paper towels. Season with salt and pepper.
- Spray a large skillet with cooking spray and add just a touch of olive oil to coat the bottom of the pan. Heat oil over medium high heat just until the oil in the pan begins to shimmer. Add chicken skin side down and sear that side only until golden brown. The chicken will release from the pan when ready- do not force it. May need to work in two batches. Remove chicken and reserve.
- Pour off all fat leaving only a light film on the bottom of the skillet. You can also add a touch of cooking spray if you like. Add celery and cook over medium heat, stirring frequently until it begins to soften and turn golden. About 5 minutes. Add garlic and cook for one more minute, stirring to keep everything from scorching.
- Add wine and stir, scraping browned bits from bottom of pan. Bring to a boil, uncovered, and reduce by about half, about 3-5 minutes. Add broth and bring to a simmer.
- Return chicken skin side up, and continue to simmer, partially covered, until cooked through, 20-25 minutes.
- Remove chicken to a platter. Stir in green onion and parsley, reserving a little to garnish if desired. Bring back to a boil to reduce further and thicken if desired. Taste and season with more salt and pepper if desired.
- Serve over mashed potatoes, rice or pasta,.
Nutrition Facts : Calories 366.2, Fat 23.2, SaturatedFat 6.7, Cholesterol 127.4, Sodium 602.9, Carbohydrate 3.9, Fiber 0.6, Sugar 1, Protein 26.9
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