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Braised Chicken with Figs without dates broth

Found 9 recipes

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Braised Chicken Sausage with Red Bell and[...]

3 Tbsp. olive oil 4 small red bell peppers , thinly sliced 1 large onion , thinly sliced 6 cloves garlic , thinly sliced 6 spicy peppadew peppers, minced 1[...]

Source: cookeatshare.com
Braised Chicken With Gratin Tomatoes

4 boneless skinless chicken breast halves 2 tablespoons olive oil 1 large onion , minced 2 garlic cloves , finely chopped 1/2 cup white wine 19 ounces diced[...]

Source: food.com

Braised Chicken With Caramelized Onions

2 teaspoons rosemary , crumbled 2 teaspoons sage , crumbled 2 garlic cloves , minced 1 1/2 lbs boneless skinless chicken breast halves 2 teaspoons olive oil 2[...]

Source: food.com
Braised Chicken With Mushrooms & Onions

8 ounces uncooked dried medium egg noodles 2 tablespoons flour 1/8 teaspoon salt 1/8 teaspoon pepper 4 boneless skinless chicken breasts (4 oz. each) 1 cup[...]

Source: food.com
Braised Chicken With Rosemary

4 lbs skinless chicken thighs salt & fresh ground pepper (to taste) 1/4 cup olive oil 1 large onion (minced) 4 slices bacon (minced) 3 whole chicken livers[...]

Source: food.com
Braised Chicken with Chili Ginger Sauce

1 large red onion , chopped 1 tablespoon minced garlic 1 tablespoon oil 4 large skinless chicken breast halves , but leave on the bone (or more if you need[...]

Source: food.com
Braised Chicken with Caramelized Balsamic-Brown[...]

2 bone-in chicken breasts , with skin 2 tablespoons butter 2 teaspoons liquid smoke , divided 2 small shallots , thinly sliced 2 cloves garlic , minced 2[...]

Source: food.com
Braised Chicken With Fennel and White Beans

Braised Chicken Drumstick With White Wine By Boomette 1 In deep 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add[...]

Source: food.com
Braised Chicken With Tomato and Rosemary

1 tablespoon olive oil 8 chicken thigh fillets 1 sprig rosemary , finely chopped, plus extra sprigs to serve 1 red onion , finely sliced 3 garlic cloves ,[...]

Source: food.com

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