BRAISED BEETS RECIPES
BEETS BAKED IN FOIL RECIPE - NYT COOKING
Provided by Mark Bittman
Total Time 45 minutes
Yield 4 servings
Number Of Ingredients 1
Steps:
- Heat oven to 400. Wash beets well. Wrap individually in foil and put them on cookie sheet or roasting pan. (If you’re planning to use them all at once, right away, just put in roasting pan or heavy skillet, and cover.)
- Cook, undisturbed, for at least 45 minutes (it could take much longer for big ones), until a thin-bladed knife pierces one with little resistance. They may cook at different rates; remove each when it is done. Store, refrigerated, for a couple of days before using; their jackets will slip off easily.
Nutrition Facts : @context http//schema.org, Calories 35, UnsaturatedFatContent 0 grams, CarbohydrateContent 8 grams, FatContent 0 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 64 milligrams, SugarContent 6 grams
BRAISED CHICKEN WITH MUSHROOMS AND LEEKS - SKINN…
Braised Chicken Thighs with Mushrooms and Leeks is the perfect cold weather comfort food.
Provided by Gina
Categories Dinner
Total Time 75 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Rinse the leeks well and separate the layers to make sure there is no dirt. Slice into 1/4-inch thick half moons.
- Preheat the oven to 375 degrees.
- Mix together 1 1/4 teaspoons of salt, 1/4 teaspoon pepper and the paprika and season all sides of the chicken.
- Heat a large Dutch oven or oven safe skillet on high heat. Once hot spritz with olive oil and brown the chicken, in batches on all sides, about 5 minutes on each side, adjusting the heat as needed.
- Set aside and repeat with the remaining chicken. Set aside.
- Reduce the heat to medium-low and add the butter. When the butter starts to foam, add the leeks and cook, stirring until soft, about 6 to 8 minutes. Add the mushrooms, 1/4 teaspoon salt, stir and cook covered 5 minutes, stirring until they release their juices.
- Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes.
- Return the chicken to the Dutch oven, spooning the mushroom-sherry sauce over them and cook in the oven, covered, for 40 to 50 minutes, until cooked through and tender.
Nutrition Facts : ServingSize 2 thighs, Calories 445 kcal, CarbohydrateContent 13 g, ProteinContent 59.5 g, FatContent 15 g, SaturatedFatContent 5 g, CholesterolContent 276.5 mg, SodiumContent 852 mg, FiberContent 2 g, SugarContent 4 g
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