Garlic Braised Chicken Recipes

VINEGAR-AND-GARLIC-BRAISED CHICKEN

Steps:

• Combine vinegar, soy sauce, sugar, bay leaves, garlic, and 1 teaspoon pepper in a bowl; add chicken and toss until coated with marinade. Cover bowl and refrigerate at least 2 hours and up to overnight.
• Remove chicken (reserving marinade) and pat dry with paper towels. Heat oil in a large Dutch oven over medium. Add half of chicken and cook until golden brown, 3 to 5 minutes. Turn and brown other sides about 2 minutes more; transfer to a plate and repeat with remaining chicken.
• Return all chicken and any accumulated juices to Dutch oven; add reserved marinade, making sure liquid comes halfway up sides of chicken (you may need to nestle it). Bring to a simmer over high, then reduce heat to low, cover, and cook until chicken is cooked through and tender, 20 to 25 minutes. Transfer chicken to a clean plate. Skim fat from liquid with a spoon and discard bay leaves. Increase heat to medium‐high and reduce liquid until syrupy (you should have about 1 cup). Spoon sauce over chicken and serve.

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

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 THIGHS WITH 40 CLOVES OF GARLIC

Steps:

• Preheat the oven to 400 degrees F.
• Simmer the garlic in a saucepan of water until tender, about 10 minutes (this will soften the flavor). Drain and let cool, then pop the jackets off the cloves and reserve.
• Sprinkle the chicken with salt and pepper. Heat the EVOO in a large ovenproof skillet. Add the chicken, skin-side down, and cook until the skin is browned and very crisp, 7 to 8 minutes. Flip the chicken and brown the other side, 3 to 4 minutes more. Remove the chicken to a plate. Melt the butter into the fat remaining in the skillet and add the mushrooms and thyme. Cook until the mushrooms are browned and very tender, 12 to 15 minutes. Deglaze with the Marsala, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Return the chicken to the skillet, skin-side up, and add the garlic. Add enough stock to come up and around the chicken but not cover the skin. Transfer the skillet to the oven and cook for 45 minutes.
• Transfer the chicken to a warmed platter and loosely tent with foil. Reduce the sauce on the stovetop until it is thick enough to coat the back of a spoon. Add the kale and cook until just wilted, then stir in a bit of nutmeg.
• Spoon the sauce and kale into shallow bowls and top with the chicken. Serve with warm bread for mopping.

CHICKEN BRAISED WITH 20 CLOVES OF GARLIC

Steps:

• Bring a small saucepan of water to a boil. Separate head of garlic into individual cloves. Add to boiling water and cook 1 1/2 minutes, or until skin peels off easily. Drain and rinse briefly under cold running water. Peel garlic cloves. Trim any pieces of fat or extra skin from chicken; rinse pieces and pat dry. Season liberally with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken, skin side down, and saute until skin is nicely browned, 8 to 10 minutes. Carefully holding lid against pan, pour off all but a thin film of fat. Turn chicken over and sprinkle onion between pieces. Cover and cook 5 minutes. Pour in wine and bring to a boil, stirring with a wooden spoon to scrape up any brown bits on bottom or around sides of pan. Boil until wine is reduced to 2 or 3 tablespoons, about 2 minutes. Scatter garlic around chicken, season with thyme and pour broth into pan. Cover, bring to a boil, reduce heat to low and simmer 25 minutes, or until chicken is very tender. Remove chicken and half of garlic cloves to a deep platter or serving dish. Skim fat off sauce in pan. Pour sauce into a blender or food processor and puree until smooth. If sauce is too liquid, pour into a small saucepan and bring to a boil. Dissolve cornstarch in 1 tablespoon cold water and stir into sauce. Cook, stirring, 1 minute, until slightly thickened. Season sauce with additional salt and pepper to taste. Pour over chicken and serve.

GARLIC AND WINE BRAISED CHICKEN (DARK MEAT)

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,.

GARLIC-BRAISED CHICKEN THIGHS

Steps:

• Heat dressing in large skillet on medium heat. Add chicken, skin sides down, to skillet; cook 10 to 14 min. or until thighs are golden brown on both sides, turning after 7 min.
• Meanwhile, slice 2 onions; reserve for later use. Cut (unpeeled) head of garlic crosswise in half; set aside. Finely chop remaining 2 garlic cloves.
• Add garlic halves, cut sides down, to skillet along with the 2 remaining whole green onions. Cook 4 min. or until onions start to turn golden brown, stirring occasionally. Add chopped garlic; cook and stir 1 min.
• Stir in chicken broth, then Worcestershire sauce. Bring to boil; simmer, partially covered, on medium-low heat 12 min. or until chicken is done (165°F). Remove from heat. Discard garlic halves.
• Drizzle chicken with lime juice; sprinkle with reserved sliced onions.