Best 3 30 Minute Braised Chicken Recipes
Indulge in the culinary delight of "30-Minute Braised Chicken," a symphony of flavors that will tantalize your taste buds with its succulent chicken nestled in a luscious sauce. This delectable dish is not only a weeknight savior, taking a mere 30 minutes to prepare, but also a flavorful adventure that will leave you craving for more.
The recipes featured in this article offer a diverse range of culinary experiences, catering to various dietary preferences and taste profiles. From the classic "30-Minute Braised Chicken with Garlic and Herbs" that exudes rustic charm to the vibrant "30-Minute Braised Chicken with Sun-Dried Tomatoes and Spinach," each recipe promises a unique gustatory journey.
For those seeking a burst of citrusy goodness, the "30-Minute Braised Chicken with Lemon and Capers" is a delightful choice, while the "30-Minute Braised Chicken with Balsamic Vinegar and Honey" offers a sweet and tangy twist. And for a taste of the Orient, embark on a culinary voyage with the "30-Minute Braised Chicken with Ginger and Soy Sauce."
Each of these recipes promises an effortless cooking experience, requiring minimal preparation and yielding maximum flavor. So, gather your ingredients, ignite your culinary passion, and embark on a delightful culinary adventure with "30-Minute Braised Chicken." Prepare to savor the tender chicken enveloped in luscious sauces, a symphony of flavors that will elevate your taste buds to new heights.
30-MINUTE BRAISED CHICKEN
A quick and delicious variation of the classic Spanish dish of roast chicken with apples and prunes
Provided by John Torode
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Place a heavy pan over a high heat and drop in the onion with the oil. Stir well and cook for 2 mins, then add garlic.
- Add the chicken and cook for a few mins, turning each piece until they all have a little colour. Add the chopped apples and the prunes, stir well, pour in the wine and bring to the boil.
- Simmer covered for 20 mins until the chicken is tender. Sprinkle with parsley and serve with some mashed potato.
Nutrition Facts : Calories 310 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium
GARLIC-BRAISED CHICKEN
"It's the only place where you can find a giant vat of peeled garlic, because it's the only place that truly understands how much garlic you'll need for the kind of food your people eat," Michelle Zauner writes about the supermarket H Mart in her memoir, "Crying in H Mart." Thankfully, many other grocery stores now sell containers of peeled garlic cloves. If you don't already buy those, then this recipe is a great reason to start. Chicken thighs, white pepper, chardonnay and 20 garlic cloves are all you need for this zinger of a one-pot meal, which braises in an hour. In that time, chicken fat, wine and water turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don't skip it.
Provided by Eric Kim
Categories dinner, easy, weeknight, poultry, main course
Time 1h15m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
- Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.
QUICK-BRAISED CHICKEN WITH GREENS
There's a family of dishes that are both tangy and cozy: hot and sour soup, braised collard greens, puttanesca, brisket and now, this pot of braised chicken and greens. Its bite comes from hot pickled peppers and their brine, while the comfort comes from browned onions, tomato paste, cumin and chicken broth - and the knowledge that you can make this dish quickly with boneless thighs and any dark, leafy greens in your fridge. Eat the stew on top of something starchy to soak up the broth; it's especially good with crunchy olive oil-fried toast (see Tip).
Provided by Ali Slagle
Categories dinner, weekday, weeknight, poultry, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large pot over medium-high, heat the oil. Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
- Add the broth, chicken, greens and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it's too tangy or spicy) and brine (if it's too sweet or flat). Eat with starch of choice.
Tips:
- Choose the right chicken pieces. Bone-in, skin-on chicken thighs or drumsticks work best for this recipe, as they stay moist and flavorful during the braising process.
- Season the chicken well. Be generous with the salt, pepper, and garlic powder. You can also add other spices, such as paprika, cumin, or chili powder, to taste.
- Sear the chicken before braising it. This will help to develop flavor and color. Sear the chicken in a large skillet over medium-high heat for 2-3 minutes per side, or until golden brown.
- Use a good quality braising liquid. The braising liquid is what will flavor the chicken, so it's important to use something flavorful. Chicken broth, white wine, or even apple cider are all good options.
- Simmer the chicken until it is fall-off-the-bone tender. This will usually take about 30 minutes, but it may take longer depending on the size of the chicken pieces. Be sure to check the chicken regularly to make sure it doesn't overcook.
- Serve the chicken with your favorite sides. Mashed potatoes, roasted vegetables, or rice are all good options.
Conclusion:
This 30-minute braised chicken recipe is a quick and easy way to make a delicious and flavorful meal. The chicken is tender and juicy, and the braising liquid is packed with flavor. This recipe is perfect for a weeknight dinner or a casual gathering with friends.
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