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Braised Chicken Recipe

Looking for an easy Braised Chicken recipe? Learn how to make Braised Chicken using healthy ingredients.


Submitted by sheila130

Makes 6 servings



Preparation time: 25 minutes Cooking time: 30 minutes Servings: 4 Calories: 426 per serving (30% from fat)

Recipe Ingredients for Braised Chicken

3 pound chicken Breast
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper,
1 tablespoon olive oil
3 g garlic
1 cup dry white wine
2 bay leaves
1 large tomato
18 ounce baby spinach leaves
1/4 cup chopped fresh parsley or chives

Recipe Directions for Braised Chicken

  1. Place chicken, breast side up, on a large cutting board. Use a very sharp large knife to remove wings from chicken cutting through the joint. Cut off leg/thigh pieces through the joint. Separate the leg from the thigh by cutting through the joint. Turn chicken over. Use kitchen shears or the sharp knife to cut down both sides of backbone. Press down on both sides of chicken bones in breast to crack the bone in the center. Use the knife or kitchen shears to cut through the breast forming two halves. Cut each breast half in half crosswise. Reserve the back and wings for broth (may be frozen up to 3 months.)

  2. Remove and discard skin from the breast pieces, thighs and legs. Sprinkle with one-half teaspoon salt and one-half teaspoon of pepper.

  3. Heat half of oil in a Dutch oven over medium heat until hot. Add half of chicken pieces, meaty sides down; cook 3 to 4 minutes or until bottom is beginning to brown. Turn chicken pieces; cook 3 minutes, turning heat to medium-low if chicken is cooking too quickly. Transfer chicken to a plate; set aside. Repeat with remaining oil and chicken; transfer chicken to same plate.

  4. Add garlic to skillet and cook for 30 seconds. Add the wine; increase heat to high and scrape up browned bits with a wooden spoon. Add bay leaves and return chicken and any juices from the plate to skillet; cover and simmer over medium-low heat 14 to 16 minutes or until chicken breast is cooked through. Remove breast pieces to a clean plate; cover with foil and keep warm. Cover skillet and continue cooking 3 to 4 minutes or until chicken thighs and legs are cooked through. Discard bay leaves.

  5. Nutritional Analysis:

  6. Total fat (g): 14.06; Fat calories (kc): 126.57; Cholesterol (mg): 137; Trans fatty acids (g): 0.01; Saturated fat (g): 3.34; Polyunsaturated fat (g): 2.85; Monounsaturated fat (g): 6.31; Fiber (g): 4.43; Carbohydrates (g): 14.49; Sugar (g): 2.4; Protein (g): 49.88; Sodium (mg): 596.36; Calcium (mg) 185.81.

Categories

Chicken, Main Dish

Nutrition Facts
Serving Size 387.4g
Amount Per Serving
Calories
454
Calories from Fat
97
% Daily Value*
Total Fat
10.8g
17%
Saturated Fat
2.7g
13%
Trans Fat
0.0g
Cholesterol
193mg
64%
Sodium
529mg
22%
Potassium
1177mg
34%
Total Carbohydrates
5.8g
2%
Dietary Fiber
2.4g
10%
Sugars
1.5g
Protein
73.2g
Vitamin A 167% Vitamin C 49%
Calcium 13% Iron 28%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in sugar
  • Very high in niacin
  • High in phosphorus
  • Very high in selenium
  • Very high in vitamin A
  • High in vitamin B6
  • High in vitamin C
  •   Bad points
  • High in cholesterol
  • Contains alcohol
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