Best 3 Pan Braised Chicken With Dried Fruits And Olives Recipes

Indulge in a culinary adventure with our tantalizing Pan-Braised Chicken with Dried Fruits and Olives, a delectable dish that harmoniously blends sweet, savory, and umami flavors. This enticing main course stars tender chicken pieces lovingly browned in a skillet, then braised with an aromatic medley of dried fruits, olives, and spices. The result is a richly flavored chicken nestled in a vibrant sauce, complemented by a symphony of textures and colors. Alongside this main attraction, discover two additional recipes that complete your culinary journey. Embark on a flavor-filled escapade with our refreshing Cucumber Salad, a crisp and tangy side dish that perfectly balances the richness of the chicken. Then, satisfy your sweet cravings with our delectable Baked Apples with Honey and Cinnamon, a delightful dessert that combines the natural sweetness of apples with the warmth of honey and cinnamon spices. Get ready to tantalize your taste buds and embark on a culinary expedition like no other!

Here are our top 3 tried and tested recipes!

PAN-BRAISED CHICKEN WITH DRIED FRUITS AND OLIVES

Pan-Braised Chicken with Dried Fruits and Olives image

Categories Chicken Olive Braise Quick & Easy Wheat/Gluten-Free Dried Fruit White Wine Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 8

Ingredients

2 skinless boneless chicken breast halves
1 teaspoon ground cumin
2 tablespoons olive oil
2 garlic cloves, finely chopped
3/4 cup mixed dried fruits (about 3 ounces), large pieces halved
1/2 cup dry white wine
1/2 cup canned low-salt chicken broth
8 brine-cured cracked green olives (about 2 ounces)

Steps:

Sprinkle chicken on all sides with cumin, salt and pepper. Heat oil in heavy medium skillet over medium heat. Add chicken and sauté until brown, about 2 minutes per side. Push chicken to side of skillet. Add garlic to skillet and stir 30 seconds. Add dried fruits, wine, broth and olives and bring to boil. Simmer chicken uncovered until just cooked through, turning chicken occasionally with tongs, about 10 minutes. Transfer chicken to plates. Increase heat and boil until sauce is slightly thickened, about 4 minutes. Spoon sauce over chicken.

PAN-BRAISED CHICKEN WITH VEGETABLES IN BALSAMIC-CREAM SAUCE

Pan-Braised Chicken with Vegetables in Balsamic-Cream Sauce image

Lovely flavors of the Mediterranean combine in this main dish recipe to serve over mashed potatoes or pasta. Onion, mushrooms, garlic, fresh tomatoes, fresh spinach, cream, and a touch of balsamic vinegar really dress up boneless, skinless chicken thighs, in about an hour.

Provided by Bibi

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 ½ pounds boneless, skinless chicken thighs
salt and ground black pepper to taste
1 teaspoon Italian seasoning, divided
2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 cups chopped mushrooms
1 tablespoon minced garlic
¼ cup chicken broth
6 medium Roma tomatoes - peeled, seeded, and chopped
1 ½ cups roughly chopped fresh spinach
½ cup heavy cream, or to taste
1 tablespoon balsamic vinegar
2 tablespoons shaved Parmesan cheese, or to taste

Steps:

Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.

Nutrition Facts : Calories 300 calories, Carbohydrate 7.1 g, Cholesterol 98.9 mg, Fat 20.6 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 7.8 g, Sodium 161.3 mg, Sugar 3.3 g

BRAISED CHICKEN WITH LEMON AND OLIVES

Braised Chicken With Lemon and Olives image

A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.

Provided by David Tanis

Categories dinner, lunch, roasts, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

8 chicken thighs, skin-on and bone-in, about 3 1/2 pounds
Salt and pepper
1/2 teaspoon red pepper flakes
6 garlic cloves, minced
1/2 teaspoon crushed fennel seeds
1 tablespoon roughly chopped rosemary
1 tablespoon olive oil
2 Meyer lemons, cut in wedges
1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
1 cup chicken broth
3 tablespoons chopped parsley

Steps:

Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help the cooking process go smoothly.
Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, organic produce and free-range chicken.
Don't overcrowd the pan: When browning the chicken, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly.
Cook the chicken until it's golden brown: Don't rush the browning process. Cooking the chicken until it's golden brown will give it a nice flavor and texture.
Add the dried fruits and olives at the end: This will prevent them from becoming overcooked and mushy.
Serve the chicken immediately: Pan-braised chicken is best served immediately, while it's still hot and juicy.

Conclusion:

Pan-braised chicken with dried fruits and olives is a delicious and easy-to-make dish that's perfect for a weeknight dinner. It's also a great way to use up leftover chicken. The combination of sweet dried fruits, savory olives, and tender chicken is sure to please everyone at the table. So next time you're looking for a quick and easy dinner recipe, give pan-braised chicken with dried fruits and olives a try.