VARNA-STYLE BRAISED CHICKEN (BULGARIAN DISH)
This is a popular Balkan chicken dish smothered in rich, herby, sherry tomato sauce with mushrooms that we love having at home. (Edited: moved garlic cloves and onions to include under "For the sauce" to coincide with procedure as spotted by KateL. No actual change to recipe has been made.)
Provided by Pneuma
Categories Lunch/Snacks
Time 1h19m
Yield 6-8 chicken pieces, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- preheat oven to 200 degree Celsius.
- heat oil and butter in wok, and in the meantime season chicken with salt, pepper and thyme.
- add the seasoned chicken pieces to the wok and brown at all sides.
- place the cooked chicken in a casserole dish and set aside.
- For the sauce:.
- stir fry garlic and onions approximately 2-3 mins until soft, adding the rest of the sauce ingredients except mushrooms.
- bring to a boil, then reduce heat and add the mushrooms.
- Pour sauce over chicken, cover and bake for 1hr hour, or until cooked thoroughly.
- garnish with basil or thyme and serve.
Nutrition Facts : Calories 779.7, Fat 57.1, SaturatedFat 17.3, Cholesterol 207.8, Sodium 520.2, Carbohydrate 13.1, Fiber 2.9, Sugar 7.3, Protein 49.7
BRAISED CHICKEN WITH LEMON AND HONEY
Another great recipe from ABC.net's website and Chef Bill Granger. This chicken recipe will also be included in the Zaar World Tour 2005 swap, Australia.
Provided by lauralie41
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large, deep frypan over high heat, add oil and chicken. Cook chicken, turning only once, for approximately 5-8 minutes until golden brown. Remove chicken to a plate and set aside. Reducing heat to medium, add onion and cook for 1 minute than add garlic and cook for another minute.
- Return chicken to pan, add the lemon, chicken stock and honey. Reduce heat to medium-low, place cover on pan and simmer for approximately 20 minutes or until the chicken is cooked through.
- Preheat broiler. Increase heat to medium and simmer sauce, uncovered, for 5-8 minutes to thicken. Place chicken under a hot broiler for 3-4 minutes until crisp. Place chicken on serving platter, top with sauce and fresh oregano leaves.
BRAISED CHICKEN WITH CARAMELIZED BALSAMIC-BROWN SUGAR GLAZE
This is an interesting chicken breast entree ... the balsamic vinegar caramelizes nicely with the brown sugar and shallots. I was following a basic recipe and then started adding things to turn it into something completely different! Serve with mashed potatoes, definitely!
Provided by EdsGirlAngie
Categories Chicken Breast
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter with 1 teaspoon of the Liquid Smoke.
- Saute shallots until golden, then add garlic.
- Season chicken with salt and pepper to taste, then brown chicken about 10 minutes, turning once.
- Add garlic and one cup of water to skillet and boil, stirring, one minute.
- Return chicken to skillet and arrange skin sides up.
- Gently simmer, covered, until chicken is cooked through and garlic is tender, about 35 minutes.
- Remove chicken from skillet; add balsamic vinegar, brown sugar and remaining one teaspoon of Liquid Smoke.
- Boil, uncovered, until slightly thickened.
- Return chicken to pan and allow sauce to vinegar-sugar mixture to caramelize a bit on the chicken, about 10 more minutes.
- Season to tast with salt and pepper and serve!
Nutrition Facts : Calories 394.4, Fat 25, SaturatedFat 11.2, Cholesterol 123.3, Sodium 199.4, Carbohydrate 9.9, Fiber 0.1, Sugar 6.9, Protein 30.9
CHICKEN GHIVECI (ROMANIAN BRAISED CHICKEN)
This is a Romanian chicken dish that we love having with either bread or rice. DH would whip up a lot to last us for days so we don't need to cook much and we never get bored with it. Dried spices are used here to speed up preparation time and preparation time here assumes that the chicken has already been cut.
Provided by Pneuma
Categories Stew
Time 1h
Yield 6-8 chicken pieces, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- heat oil in large wok or casserole pan until hot enough to cook.
- add onions and garlic stir frying 1 min until soft.
- add bell pepper and stir fry for 1 minute
- add chicken cut ups and brown both sides 10-13 minutes.
- add rest of ingredients, stir fry for 1 min then cover and cook for 40-45 mins until the chicken looks cooked and there's no blood when pierced by a fork near the bones.
- garnish with thyme or rosemary (optional) and serve with bread or rice.
Nutrition Facts : Calories 865.7, Fat 48.4, SaturatedFat 12.3, Cholesterol 187.5, Sodium 509, Carbohydrate 49.8, Fiber 8.1, Sugar 10.8, Protein 53
BULGARIAN CHICKEN
Its more about the method than the ingredients. Use a dutch oven on the stovetop and cook it slow, but not so slow as to mimic a crockpot. I do like to turn up the heat in the beginning to crisp up the chicken, but you don't have to! Also, I love to add more paprika and sometimes throw in a jalapeno whole (discard at end of cooking).
Provided by Monica H @MonisiaH
Categories Chicken
Number Of Ingredients 14
Steps:
- In dutch oven on stovetop, heat up olive oil. (If you have a thick one, use vegetable oil because it has a higher tolerance of temperature... won't burn out as quick as olive oil). Brown chicken lightly.
- Add all remaining ingredients except for parsley. Stir well.
- Cover tightly and let cook over low - low / medium heat, stirring occasionally, until chicken is tender (about 2 hours).
- Turn off heat. Add parsley, mix, cover and let standd for 25-30 minutes before serving.
- ** Sauce will not be thick. If you want a thicker sauce, during last 5 minutes of cooking, mix 1-2 Tbs cornstarch or flour in separate bowl along with a few ladels of hot broth from pot. Mix away all lumps and add mixture back to pot.
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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