Best 4 Cast Iron Braised Chicken And Tomatoes Recipes

Craving a comforting and flavorful meal? Look no further than this cast-iron braised chicken and tomatoes dish. Succulent chicken pieces are browned to perfection, then braised in a rich and aromatic tomato sauce, creating a hearty and satisfying dish. Served over creamy polenta or mashed potatoes, this meal is sure to warm your soul.

But that's not all! This article also features a collection of other delectable recipes using cast iron cookware. From a sizzling fajita skillet to a crispy skillet pizza, these recipes showcase the versatility of cast iron and offer a range of options to suit your taste buds. Whether you're a seasoned cook or just starting out, you'll find something to love in this comprehensive guide to cast iron cooking. So, grab your cast iron skillet and get ready to create culinary magic!

Let's cook with our recipes!

TOMATO BRAISED CHICKEN THIGHS

This six ingredient chicken dish made with boneless skinless thighs, garlic, crushed tomatoes, and thyme is versatile, easy to make, and is undeniably delicious.

Provided by Kristen McCaffrey

Categories Dinner

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

1.33 lbs boneless skinless chicken thighs
2 tsp olive oil
1/2 cup onion, sliced
4 garlic cloves, roughly chopped
20 oz canned crushed tomatoes
1 cup low sodium chicken broth
2 sprigs thyme
salt and pepper

Steps:

Season the chicken with salt and pepper.
Heat a nonstick skillet over medium high heat. Add the chicken thighs and cook for 3-4 minutes on each side until browned. Push to one side of the pan or remove and rest on a plate.
Add the olive oil, onion, and garlic. Cook for 2 minutes until garlic is fragrant. Add the tomatoes, chicken broth, and thyme. Bring to a simmer. Nestle the chicken in this sauce and cover.
Cook at a low simmer for 30 minutes or until chicken is fully cooked. Sprinkle with parsley if desired.

Nutrition Facts : ServingSize 6 oz., Calories 276 cal, Carbohydrate 16 g, Fat 9 g, Protein 33 g, Fiber 4 g, SaturatedFat 2 g, Cholesterol 131 mg, Sodium 443 mg, Sugar 8 g

CAL PETERNELL'S BRAISED CHICKEN LEGS

Cal Peternell's Braised Chicken Legs image

Here is a pleasant, delicious family meal adapted from the California chef Cal Peternell's excellent home-cooking manifesto, "Twelve Recipes," published in 2014 by HarperCollins. There are two steps to the process, which as Mr. Peternell points out can lead to endless improvisation. First, season the chicken and brown it well in a pan. Salt, pepper and flour are what's called for in this basic recipe, but adding some paprika would be a delicious option, or some cumin, coriander, paprika and a dash of cinnamon and caraway for a scent of Morocco. Then, braise it in liquid - white wine for the classic, red wine for a coq-au-vin feel, or with beer, chicken stock or plain water. Mr. Peternell does his braising in the oven, but you could easily do it on the stovetop as well, simmering the chicken slowly beneath a lid. Pair with rice or boiled potatoes, with couscous, with big hunks of garlic bread.

Provided by Sam Sifton

Categories dinner, lunch, roasts, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

6 chicken legs, thigh and drumstick together
Kosher salt and black pepper to taste
All-purpose flour, for dredging
4 to 5 tablespoons neutral oil, or unsalted butter
3/4 cup white or red wine, beer, chicken stock or water
1 large yellow onion, peeled and diced
1 large carrot, peeled and diced
2 celery stalks, diced
2 cloves garlic, peeled and diced
3 sprigs of thyme, rosemary or sage, leaves removed and roughly chopped
1 bay leaf
3 cups chicken stock, or water
2 tablespoons roughly chopped parsley leaves

Steps:

Season chicken legs with salt and pepper and let them sit for a while, 15 minutes to an hour, or overnight in the refrigerator.
Heat oven to 450 degrees. Put a cup or two of flour in a large bowl, add half the chicken and tumble the legs around to coat.
Set a large oven-safe skillet over medium-high heat. Swirl in 2 tablespoons oil or butter and allow to melt and foam. Shake excess flour off the chicken legs and slide them into the hot pan in one layer; adjust the heat so the legs are sizzling nicely. When the legs begin to brown, after about 5 minutes, turn them over to brown the other side, an additional 4 to 5 minutes. Remove the chicken to a platter and repeat with remaining legs, adding more oil or butter if the pan seems dry.
Pour off the grease in the pan and add the wine or other liquid to the skillet, scraping at the sticky bits. Let simmer over medium heat until pan is completely deglazed. Pour that liquid into a small bowl and set aside.
Add remaining oil or butter to the pan and allow it to heat. Add onion, carrot, celery and a pinch of salt and cook, stirring occasionally, until the vegetables have softened nicely, approximately 10 minutes. Add garlic, thyme and bay leaf and cook for a minute or so, then return all the chicken to the pan, skin side up, along with the reserved glazing liquid and between 1 and 3 cups stock or water, enough to come up the sides of the chicken but not to get them swimming. Bring to a simmer and then put the skillet in the oven.
After 5 minutes or so, reduce the oven heat to 325 degrees and cook until chicken is very tender, 30 to 40 minutes. (Test for doneness by inserting a slender-bladed knife into the meat. It should pull out easily.) Remove the skillet from the oven, lift the legs from the skillet and put them aside again. Pour the liquid contents of the skillet into a small bowl and allow it to sit for 5 minutes or so, letting the fat rise to the surface. Use a small ladle to skim off and discard the fat, then return liquid to the pan, along with the chicken. Bring back to a simmer on the stovetop, then return to the oven for 5 minutes or so before serving, sprinkled with the chopped parsley, or save to reheat later.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 18 grams, Carbohydrate 14 grams, Fat 33 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 1078 milligrams, Sugar 4 grams, TransFat 0 grams

BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO

Braised Chicken Thighs and Legs with Tomato image

Provided by Alex Guarnaschelli

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

4 tablespoons canola oil
6 chicken thighs
6 chicken legs
Kosher salt
1 teaspoon whole cumin seeds
2 teaspoons chili flakes
1 large white onion, peeled, halved and thinly sliced
1 large ginger knob, peeled and grated
6 garlic cloves, peeled and halved lengthwise
1 (28-ounce) can whole, peeled tomatoes
2 cinnamon sticks
4 fresh or dried bay leaves
Water, as needed

Steps:

Heat the canola oil in a large skillet over high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside.
In the same skillet, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions, ginger and garlic and stir to combine. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, and bay leaves. Allow the mixture to cook and all the flavors to come together, about 10 minutes. Add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (Chef's note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)
When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and transfer to a serving bowl. Serve alongside the braised cabbage, if desired.

BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON

Braised Chicken with Potatoes, Olives, and Lemon image

Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 40m

Number Of Ingredients 10

Ingredients

2 1/4 pounds bone-in, skin-on chicken thighs
Coarse salt
1 tablespoon extra-virgin olive oil
1 1/4 cups chicken stock
12 ounces baby fingerling potatoes or halved small potatoes
5 garlic cloves, smashed and peeled
1/2 cup green olives, such as Cerignola, pitted if desired
1 small lemon, washed well, cut into wedges
6 thyme sprigs
1 teaspoon cornstarch

Steps:

Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.

Tips:

Use a well-seasoned cast iron pan. This will help to prevent the chicken from sticking and will also add flavor to the dish.
Sear the chicken before braising it. This will help to brown the chicken and give it a crispy skin.
Use a variety of vegetables in your braise. This will add flavor and texture to the dish.
Use a good quality canned tomato. This will make a big difference in the flavor of the dish.
Season the dish to taste. Add salt, pepper, and other herbs and spices to your liking.
Cook the dish until the chicken is tender and the vegetables are cooked through. This will usually take about 1 hour and 15 minutes.
Serve the dish over rice or pasta. This will help to soak up the delicious sauce.

Conclusion:

Cast iron braised chicken and tomatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the vegetables are flavorful, and the sauce is rich and savory. This dish is sure to be a hit with your family and friends.