Braisedchickendrumstickwithwhitewine Food

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BRAISED CHICKEN DRUMSTICK WITH WHITE WINE



Braised Chicken Drumstick With White Wine image

Make and share this Braised Chicken Drumstick With White Wine recipe from Food.com.

Provided by Boomette

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

8 chicken drumsticks (about 2 lb/1 kg in total)
1/2 teaspoon kosher salt or 1/2 teaspoon salt
3 tablespoons butter
1 tablespoon olive oil
2 onions, chopped
1 shallot, finely chopped
2 garlic cloves, finely chopped
3/4 teaspoon dried thyme
1/4 teaspoon black pepper
1/2 cup dry white wine or 1/2 cup low sodium chicken broth
1 3/4 cups low sodium chicken broth
1 bay leaf
fresh mint leaves (obtional)

Steps:

  • Sprinkle salt on the chicken drumsticks. In a large skillet, heat butter and oil at medium-high heat until butter has melted. Add chicken and cook for 10 minutes (flip often). With a pair of tongs, remove the chicken from the skillet and put it in a plate.
  • In the skillet, add onions, shallots and garlic. Cook, scraping the bottom of skillet to remove the bits, for 5 minutes or until onions are tender.
  • Put back the chicken in the skillet and sprinkle with thyme and 1/4 teaspoon pepper. Add white wine, chicken stock and bay leaf. Bring to boil. Reduce heat, cover and let simmer for 45 minutes or until chicken is tender (drizzle with cooking liquid from time to time). Put the chicken in a serving dish, cover and keep warm. Let reduce the cooking liquid, uncovered, for about 10 minutes or until it has the consistancy of a gravy. Add salt and pepper. Remove bay leaf.
  • When ready to serve, garnish each serving with the onion gravy and sprinkle with mint, if wanted.

Nutrition Facts : Calories 412.5, Fat 25.4, SaturatedFat 9.6, Cholesterol 141.2, Sodium 436.3, Carbohydrate 9.2, Fiber 0.9, Sugar 2.8, Protein 31.1

BRAISED CHICKEN



Braised Chicken image

Braising is a low and slow cooking method that produces tender chicken with flavorful chicken broth.

Provided by Danilo Alfaro

Categories     Entree     Dinner

Time 1h40m

Number Of Ingredients 12

1 (4- to 5- pound) whole chicken, cut up, including the backbone
Kosher salt, to taste
Freshly ground black pepper, to taste
3 to 4 slices of bacon , about 1/4 pound, diced
1/2 cup onion, chopped
1/2 cup leek, white and light green parts, chopped
4 to 5 garlic cloves, peeled
1 cup white wine
1 tablespoon tomato paste
2 cups chicken stock, or water
2 to 3 sprigs fresh rosemary
1 bay leaf

Steps:

  • Gather the ingredients and heat the oven to 300 F.
  • Dry the chicken well with paper towels and season generously with salt and pepper.
  • Heat a Dutch oven over medium-high heat. Cook the bacon until it's crispy and the fat has rendered out. Remove and set aside.
  • Add 1 breast (skin-side down), 1 thigh (skin-side down), 1 drumstick, and 1 wing. Brown the chicken for 4 to 5 minutes, then remove to a platter and repeat with the other 4 pieces. Finally, brown the backbone, skin-side down, and remove.
  • Add the onion, leek , and garlic and sauté until the onion is translucent, about 3 to 4 minutes. Add the wine and boil, scraping any roasted bits from the bottom of the pan. Stir in the tomato paste.
  • Return the chicken and bacon to the pot. Add the chicken stock or water. Season with salt (if needed). Add the rosemary and bay leaf and bring to a boil.
  • Cover with a tight-fitting lid and transfer to the oven. Cook for one hour, or until an instant-read thermometer registers at least 165 F . Remove the lid and let the chicken cool in the pot for 15 minutes before serving.

Nutrition Facts : Calories 1018 kcal, Carbohydrate 8 g, Cholesterol 343 mg, Fiber 1 g, Protein 108 g, SaturatedFat 16 g, Sodium 611 mg, Sugar 3 g, Fat 55 g, ServingSize 6 Servings, UnsaturatedFat 0 g

SIMPLE BRAISED CHICKEN



Simple Braised Chicken 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).

Provided by Acerast

Categories     Poultry

Time 35m

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.

EMERIL'S BRAISED CHICKEN THIGHS



Emeril's Braised Chicken Thighs 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     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h10m

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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