Best 4 Braised Ligurian Chicken Recipes
Let your tastebuds travel to the beautiful Liguria region of Italy with our authentic Braised Ligurian Chicken recipe. This classic dish, also known as Pollo alla Ligure, is a symphony of flavors that will transport you to the Mediterranean. Juicy chicken pieces are lovingly braised in a flavorful broth infused with white wine, aromatic rosemary, sage, and the bright zest of lemon. As the chicken simmers, it absorbs the essence of these ingredients, resulting in a tender and succulent chicken that falls off the bone.
Alongside the star of the show, you'll find two delightful recipes that perfectly complement the braised chicken. Treat your palate to a vibrant Ligurian Salsa Verde, a vibrant green sauce made with fresh parsley, basil, capers, and anchovies, adding a burst of freshness and tang to the dish. For a side that showcases the bounty of Liguria, try our delectable Ligurian Zucchini Fritters. These crispy fritters, featuring grated zucchini, aromatic herbs, and a touch of Parmesan cheese, are a delightful addition to your Ligurian feast. Savor the authentic flavors of Liguria with our Braised Ligurian Chicken, Ligurian Salsa Verde, and Ligurian Zucchini Fritters recipes, and experience the culinary treasures of this enchanting region.
BRAISED LIGURIAN CHICKEN
A Jamie Oliver recipe which I find quite delightful. Because I don't like dark meat, I make it with all chicken breasts--and they come out juicy and tender. The recipe says to add the olives with pits. I have--just remember to warn your guests.
Provided by Chef Kate
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and salt and pepper to taste.
- Add chicken pieces and toss until evenly coated.
- Place a large saute pan or heat-proof casserole over medium-high heat.
- Add olive oil.
- When oil is hot, add chicken pieces and saute until browned.
- Turn chicken and add rosemary and garlic.
- Continue to saute until garlic is softened, about three minutes.
- Add wine.
- When wine comes to a boil, add anchovies, olives and tomatoes.
- Partly cover pan and lower heat to medium low.
- Simmer until chicken is cooked and broth is reduced to a sauce, about 15 to 20 minutes, depending upon the size of your chicken pieces.
- To serve, discard rosemary sprigs and season dish well with salt and pepper.
Nutrition Facts : Calories 744.1, Fat 50.5, SaturatedFat 12.1, Cholesterol 175.9, Sodium 462.1, Carbohydrate 9.6, Fiber 1.3, Sugar 2.1, Protein 45.2
BRAISED LIGURIAN CHICKEN
Requires few ingredients and full of profound flavors.Don't fear the anchovies! They dissolve in the sauce, and add a complexity to the flavor.
Provided by Treven
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour with salt and pepper to taste.
- Add chicken pieces and toss until evenly coated.
- Place a large flameproof casserole dish over medium-high heat, and heat olive oil.
- Add chicken pieces, and fry until golden underneath, about 5 minutes.
- Turn chicken, and add rosemary and garlic.
- Continue to fry until garlic is softened but not colored, about 3 minutes.
- Add wine.
- When it comes to a boil, add anchovies, olives and tomatoes.
- Partly cover pan, and reduce heat to medium low.
- Simmer until chicken is cooked and tender, and broth is reduced to a rich sauce, approx 45 minutes.
- To serve, discard rosemary sprigs, and season well with salt and pepper to taste.
- Place a piece or two of chicken on each plate, and top with a spoonful of sauce.
- Serve with pasta or potatoes.
Nutrition Facts : Calories 549.9, Fat 34.5, SaturatedFat 6.8, Cholesterol 97, Sodium 478.9, Carbohydrate 10.6, Fiber 1.7, Sugar 2.5, Protein 33.2
BRAISED LIGURIAN CHICKEN
This dish came to The Times in a 2003 article about Jamie Oliver: "What I found quite interesting with this dish, being English," Mr. Oliver said, "is that when you eat this, it's quite delicately flavored. It's perfumed with the wine and the rosemary. You get this kind of meaty kind of saltiness from the olives, and what's really interesting is if an English housewife got hold of the recipe, she'd probably stone the olives and have quite a lot of them. But in Italy, literally for eight people they put that much and they leave the pits in." In his hand, he cradled about two dozen olives. Mr. Oliver continued: "When you cook olives whole like this, it's almost like an anchovy. The salt comes out of the olives, and the olive becomes more like a vegetable. And the salt from the olive flavors the chicken really wonderfully." This is an adaptation of his recipe.
Provided by Amanda Hesser
Categories soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour with salt and pepper to taste. Add chicken pieces and toss until evenly coated.
- Place a large flameproof casserole dish over medium-high heat, and heat olive oil. Add chicken pieces, and fry until golden underneath, about 5 minutes (Fry in batches if your pan isn't large enough to accommodate all of the chicken without crowding). Turn chicken, and add rosemary and garlic. Continue to fry until garlic is softened but not colored, about 3 minutes. Add wine. When it comes to a boil, add anchovies, olives and tomatoes.
- Partly cover pan, and reduce heat to medium low. Simmer until chicken is cooked and tender, and broth is reduced to a rich sauce, 15 to 20 minutes. To serve, discard rosemary sprigs, and season well with salt and pepper to taste. Place a piece or two of chicken on each plate, and top with a spoonful of sauce.
Nutrition Facts : @context http, Calories 911, UnsaturatedFat 42 grams, Carbohydrate 12 grams, Fat 62 grams, Fiber 3 grams, Protein 59 grams, SaturatedFat 16 grams, Sodium 1463 milligrams, Sugar 2 grams, TransFat 0 grams
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.
Tips:
- Choose the right chicken: Use a whole chicken, cut into 8 pieces, for the most flavorful results.
- Brown the chicken well: Browning the chicken before braising it adds flavor and color.
- Use a good quality wine: The wine you use in the braising liquid will have a big impact on the flavor of the dish, so choose a wine that you enjoy drinking.
- Add plenty of vegetables: Vegetables add flavor, texture, and color to the dish. Use a variety of vegetables, such as carrots, celery, onions, and potatoes.
- Season the dish well: Use a combination of salt, pepper, and herbs to season the chicken and vegetables.
- Cook the dish low and slow: Braising is a slow-cooking method that allows the flavors to develop and the chicken to become tender.
- Serve the dish with a side of pasta or rice: Braised chicken is a great main course to serve with a side of pasta or rice.
Conclusion:
Braised Ligurian chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a flavorful braising liquid made with white wine, tomatoes, and herbs. The chicken is tender and juicy, and the vegetables are soft and flavorful. Serve the chicken with a side of pasta or rice for a complete meal.
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