BRAISED BALSAMIC CHICKEN
This chicken is good with either rice or pasta. Green beans make a nice side dish.
Provided by MOONANDBACK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Season both sides of chicken breasts with garlic salt and pepper.
- Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
- Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 195.7 calories, Carbohydrate 7.6 g, Cholesterol 60.8 mg, Fat 7 g, Fiber 1.2 g, Protein 23.8 g, SaturatedFat 1.3 g, Sodium 510.9 mg, Sugar 5.4 g
SWEET BRAISED CHICKEN
Make and share this Sweet Braised Chicken recipe from Food.com.
Provided by lamarb
Categories Chicken Thigh & Leg
Time 1h30m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- Mix the liquid ingredients in a small oven proof lidded bowl. Place the chicken in upside down and marinate 30 minutes.
- Turn the chicken over and cover the bowl.
- Braise for 1 hour.
- Serve over a bed of rice with additional sauce ladled over it.
Nutrition Facts : Calories 724.1, Fat 20.7, SaturatedFat 5.8, Cholesterol 138.6, Sodium 1849, Carbohydrate 95.8, Fiber 0.8, Sugar 40.4, Protein 37.7
EMERIL'S BRAISED CHICKEN THIGHS
"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast".
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h10m
Number Of Ingredients 13
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.
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