CIDER BRAISED CHICKEN RECIPES

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BRAISED CHICKEN THIGHS WITH SQUASH AND MUSTARD GREENS ...



Braised Chicken Thighs with Squash and Mustard Greens ... image

Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.

Provided by Claire Saffitz

Yield 8 servings

Number Of Ingredients 16

4 pounds skin-on, bone-in chicken thighs (about 12), patted dry
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
8 scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced
4 dried chiles de árbol
1 (2-inch) piece ginger, peeled, thinly sliced
1 cup dry white wine
1/2 cup low-sodium soy sauce
3 tablespoons dark brown sugar
2 tablespoons toasted sesame oil
2 cups low-sodium chicken broth, divided
1 acorn squash, halved lengthwise, seeds removed, sliced 1/2-inch thick
1 bunch mustard greens, tough stems removed, leaves torn
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame seeds
Cooked white rice (for serving)

Steps:

  • Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches and pouring off all but 2 Tbsp. fat between batches, cook chicken, skin side down, until skin is browned and crisp, 8–10 minutes. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point).
  • Cook white and pale green parts of scallions, chiles, and ginger in same pot, stirring often, until scallions and ginger are golden, about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 3 Tbsp., 5 minutes. Add soy sauce, brown sugar, sesame oil, and 1 cup broth and bring to a simmer, stirring to dissolve sugar. Return chicken to pot, placing skin side up and overlapping if needed. Partially cover pot, reduce heat, and simmer until chicken is cooked through, 25–30 minutes. Transfer chicken to a plate.
  • Add squash and remaining 1 cup broth to pot and push in squash so it’s mostly submerged. Arrange greens on top. Bring to a simmer, partially cover pot, and cook until squash is barely fork-tender and greens are wilted, 10–12 minutes. Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy, 10–15 minutes.
  • Remove pot from heat and drizzle vinegar over vegetables. Taste sauce; it should be plenty salty, but season with more salt if needed. Add chicken back to pot, turning to coat in sauce, then scatter dark green parts of scallions and sesame seeds over top. Serve with rice.
  • Chicken can be braised 2 days ahead. Let cool; cover and chill. Reheat covered over low.

BRAISED SHORT RIBS RECIPE | JEFF MAURO | FOOD NETWORK



Braised Short Ribs Recipe | Jeff Mauro | Food Network image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Total Time 3 hours 25 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 12

4 English-cut bone-in short ribs (about 3 by 3 1/2 inches and 2 1/2 pounds)
Kosher salt and freshly cracked black pepper 
2 tablespoons vegetable oil 
3 carrots, peeled and chopped 
2 stalks celery, chopped 
2 cloves garlic, smashed 
2 yellow onions, roughly chopped 
1 tablespoon tomato paste 
2 cups dry red wine 
3 sprigs fresh thyme 
1 bay leaf 
Creamy polenta, for serving 

Steps:

  • Preheat the oven to 300 degrees F.
  • Liberally sprinkle all sides of the short ribs with salt and pepper. Heat a large Dutch oven over medium-high heat and add the oil. Sear the short ribs on all sides until browned, 3 to 4 minutes per side, working in batches if necessary. Set aside on a plate.
  • Add the carrots, celery, garlic and onions to the pot with the short rib drippings and sprinkle with some salt and pepper. Cook the vegetables until they turn golden brown, 10 to 12 minutes. Add in the tomato paste and cook for 1 minute more. Add the wine and deglaze the pot, scraping up any developed fond (brown bits) from the bottom. Bring the wine to a simmer and add some salt and pepper. Add the thyme, bay leaf and short ribs and any leftover juices from the plate. Cover the pot, transfer to the oven and cook, turning the short ribs once after about 1 hour of cooking, until the meat is fork-tender, 2 to 2 1/2 hours. Remove the short ribs from the braising liquid and set aside to cool slightly.
  • Skim the fat off the top of the braising liquid. Strain the liquid and bring it to a simmer until reduced by half, about 8 minutes (you should have about 2/3 cup of reduced sauce). Season with salt and pepper.
  • Serve the ribs and sauce over creamy polenta.

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