OVEN BRAISED CHICKEN BREAST RECIPES

OVEN-BRAISED CHICKEN RECIPE - FOOD.COM

Oven-Braised Chicken Recipe - Food.com image

This recipe is in Fine Cooking 101 Tips magazine. It is simple and delicious! When I make it for guests they think I'm an awesome cook! The description says it serves 4, but I always have left overs. This is great served with mashed potatoes. (Note in place of vegetable oil, I use coconut oil)

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 small cipolline onions
4 bone-in skin-on medium chicken thighs
4 chicken drumsticks
kosher salt
finely ground black pepper
2 tablespoons vegetable oil
8 medium cremini mushrooms, trimmed and halved
3 slices bacon, chopped
1 medium carrot, peeled and sliced into 1/4-inch rounds
1 cup dry white wine
3 large fresh thyme sprigs
1 cup reduced-sodium chicken broth
2 teaspoons fresh thyme leaves

Steps:

Position rack in center of oven.Pre-heat oven at 350 degrees.
Bring a 2-qt. saucepan of water to a boil. Drop in the onions and blanch them for 1 minute.
Drain in a colander, then shower with cold water to stop the cooking.
Peel the onions, leaving enough fo the root end intact.
Season the chicken pieces generously with salt and pepper.
In a straight-sided 10 inch ovenproof saute pan with a lid, heat oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the pan (it will be crowed), cover with a splatter screen.
Cook until deeply browned, about 5 minutes. Turn pieces over and cook until other sides are deeply browned, 3-5 minutes.
Transfer chicken to plate and pour out fat.
Set pan over medium heat. Add onions, mushrooms, bacon and carrot to the pand and cook until the bacon is crisp and the vegetables are browned, 8-10 minutes.
Add the wine ant thyme sprigs and bring to a boil, scraping the browned bits from the bottom.
Boil unitl the wine has ruecued to 1/2 cup, about 5 minutes.
Add the chicken broth and bring to a boil.
Return the chicken pieces to the pan and cover.
Transfer to the oven and braise until the chicken is fork-tender and the drumstick meat starts to come away from the bone, about 45 to 50 minutes.
With a slotted spoon, transfer everything to a serving dish and keep warm by covering loosely with foil.
Discard the thyme sprigs.
Skim off as much fat as possible from the sauce.
Bring the sauce to a boil over medium high heat, then simmer until slightly thicken, about 5 minutes.
Pour the sauce over the chicken and sprinkle with thyme leaves and serve.

Nutrition Facts : Calories 583.9, FatContent 35.7, SaturatedFatContent 9.4, CholesterolContent 149.7, SodiumContent 311, CarbohydrateContent 19.2, FiberContent 2.6, SugarContent 7.8, ProteinContent 35.7

BRAISED CHICKEN BREASTS IN TASTY MIREPOIX RAGOUT RECIPE ...

Braised Chicken Breasts in Tasty Mirepoix Ragout Recipe ... image

A very flavorful, chicken dish that my friends rave about. Serve over halved baked potatoes, using the sauce as a gravy for the potato and the chicken. Can also be served over pasta noodles.

Provided by Gordon

Categories Meat and Poultry Chicken Breast Skillet

Total Time 2 hours 25 minutes

Prep Time 25 minutes

Cook Time 2 hours 0 minutes

Yield 6 Servings

Number Of Ingredients 12

Ingredients

4 boneless, skinless chicken breast halves
salt and pepper to taste
1 cup all-purpose flour
3 tablespoons olive oil
2 cups diced onion
1 cup diced celery
1 cup diced carrots
2 tablespoons finely chopped garlic
3 bay leaves
1 teaspoon dried thyme
1 cup dry white wine
2 (32 fluid ounce) containers chicken broth

Steps:

Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.

Nutrition Facts : Calories 314 calories, CarbohydrateContent 26.4 g, CholesterolContent 53.1 mg, FatContent 9 g, FiberContent 2.6 g, ProteinContent 22.9 g, SaturatedFatContent 1.3 g, SodiumContent 1559.5 mg, SugarContent 6.3 g

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