Best Creamy Braised Chicken Recipes

BRAISED CHICKEN BREASTS ON CREAMY LEEKS

Steps:

• Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
• Pat chicken dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
• Add wine to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender and chicken is just cooked through, about 8 minutes .
• Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
• Serve chicken on top of leeks.

CREAMY BRAISED CHICKEN

Steps:

• In a Dutch oven or large kettle, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. In the same pan, saute sliced onion, carrot and celery in 1 tablespoon butter until tender. Remove vegetables; set aside., Add chicken to pan; brown on both sides. Remove and keep warm. Add wine; simmer until reduced to 1/2 cup. Stir in broth and seasonings. Return chicken to pan; cover and simmer for 5 minutes or until juices run clear. Remove chicken to a serving platter; keep warm. , Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to pan. Remove from the heat; cover and set aside., In a nonstick skillet, saute pearl onions in remaining butter until tender. Remove and set aside. In the same pan, saute mushrooms until tender. Add the onions and mushrooms to serving platter. Discard bay leaf from sauce; spoon over chicken and vegetables.

CREAMY BRAISED CHICKEN

Steps:

• In a Dutch oven or large skillet, bring 6 cups water to a boil; add pearl onions; boil 3 minutes, drain & rinse in cold water; peel and set aside.
• In the same pan, saute sliced onions, carrot and celery in 1 tablespoon butter until tender; remove vegetables; set aside.
• Add chicken to the pan; brown on both sides; remove and keep warm.
• Add wine; simmer until reduced to 1/2 cup; stir in broth and seasonings.
• Return chicken to pan; cover and simmer 5 minutes or until juices run clear; Remove chicken to platter; keep warm.
• Combine flour and milk until smooth; gradually stir into pan; bring to a boil; cook and stir for 2 minutes or until thickened.
• Return vegetables to pan; remove from heat; cover and set aside.
• In a nonstick skillet, saute reserved pearl onions in remaining butter until tender; remove and set aside.
• In the same pan, saute mushrooms until tender.
• Add onions & mushrooms to serving platter. Discard bay leaf from sauce; spoon over chicken and vegetables, serve.

CHICKEN WITH CREAMY BRAISED LEEKS

Steps:

• Preparation 1.Preheat oven to 425°F. 2.Trim roots and dark green tops from leeks, leaving 5 to 6 inches of white and light green parts. Cut the leeks in half lengthwise (or in quarters, if large); rinse well. Place the leeks in a single layer in a 9-by-13-inch baking dish, on their sides if necessary, nestling them together. Pour in broth; submerge the garlic and thyme in the broth between the leeks. 3.Bake the leeks for 40 minutes. 4.After about 30 minutes, sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium heat; add the chicken and cook until golden brown, 3 to 5 minutes per side. Remove from the heat. 5.After 40 minutes, remove the leeks from the oven and nestle the chicken into them. Add cream and the remaining 1/4 teaspoon salt to the hot skillet (but do not turn the burner back on). Stir up any browned bits and let the cream heat up from the warmth of the pan. Pour the cream mixture over the leeks and chicken. 6.Return the baking dish to the oven and bake until an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 10 to 15 minutes. Serve the chicken with the braised leeks, spooning the sauce over both.

CHICKEN WITH CREAMY-DREAMY BRAISED LEEKS

Steps:

• Trim the roots and dark green tops from leeks, leaving 5 to 6 inches of white and light green. Cut leeks in half lengthwise and rinse well. Place leeks in a single layer in a 9x13-inch baking dish, nesting them together. Pour in the chicken broth. Add the garlic and thyme into the broth between the leeks.
• Bake in a preheated 425-degree oven for 40 minutes. After about 30 minutes, sprinkle the chicken with 1/4 tsp. each salt and pepper.
• Heat oil in a large skillet over medium heat, add the chicken and cook until golden brown, about 5 minutes per side. Remove from the heat.
• Remove the leeks from the oven after 40 minutes and nestle the chicken into them. Add cream and the remaining 1/4 tsp. salt to the hot skillet (do NOT turn burner back on). Stir any browned bits and let the cream heat from the warmth of the pan. Pour cream mixture over the leeks and chicken.
• Return the baking dish to the oven and bake until chicken is tender, about 20-25 minutes. Serve the chicken with the braised leeks, spooning the sauce over both.