BRAISING RECIPES FOR CHICKEN RECIPES

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SIMPLE BRAISED CHICKEN RECIPE - FOOD.COM



Simple Braised Chicken Recipe - Food.com image

This is one of the first recipes I made as a young bride. 20 years later I still serve this from time to time. It is simple and quick to prepare - which is a plus on busy nights. We enjoy it with white or fried rice and a steamed vegetable. (ZWT3 - USA West asian cooks have influenced the cuisine).

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 6

8 chicken thighs
2 garlic cloves, minced
2 tablespoons vegetable oil
8 ounces mushrooms
2 tablespoons sherry wine
2 tablespoons soy sauce

Steps:

  • In a skillet, brown chicken and garlic lightly in the oil.
  • Add mushrooms, cover and cook 5 minutes.
  • Add sherry, cook uncovered until liquid is almost entirely absorbed.
  • Add soy sauce, cover and cook gently 20 minutes or until chicken is tender.

Nutrition Facts : Calories 508, FatContent 35.7, SaturatedFatContent 9.2, CholesterolContent 157.9, SodiumContent 650.6, CarbohydrateContent 3.9, FiberContent 0.7, SugarContent 1.4, ProteinContent 35.3

EMERIL'S BRAISED CHICKEN THIGHS RECIPE | MARTHA STEWART



Emeril's Braised Chicken Thighs Recipe | Martha Stewart image

"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     Chicken Thigh Recipes

Total Time 1 hours 10 minutes

Prep Time 5 minutes

Number Of Ingredients 13

6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
1 tablespoon Emeril's Original Essence or Creole Seasoning
1 teaspoon salt
1/2 cup plus 1 tablespoon all-purpose flour
2 teaspoons olive oil
3 tablespoons unsalted butter
2 cups thinly sliced yellow onions
1 tablespoon minced garlic
6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
1/4 teaspoon freshly ground black pepper
3 cups chicken stock or canned, low-sodium chicken broth
1/4 cup chopped fresh parsley
Steamed white rice, for serving

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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SIMPLE BRAISED CHICKEN RECIPE - FOOD.COM
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This is one of the first recipes I made as a young bride. 20 years later I still serve this from time to time. It is simple and quick to prepare - which is a plus on busy nights. We enjoy it with white or fried rice and a steamed vegetable. (ZWT3 - USA West asian cooks have influenced the cuisine).
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