This three-way spin on braised chicken is everything we want in comfort food: flavorful, filling, and so easy to pull off. The secret is starting with a rotisserie chicken. Serve with crusty bread and a side salad and you're good to go.

Annie Peterson
Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
20 mins
bake:
15 mins to 20 mins at 400°
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Prepare sauce in a 4- to 6-qt. Dutch oven as directed below. Cut chicken into quarters or eight pieces, discarding neck and back. Nestle chicken into sauce, skin sides up.

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  • Transfer pot to oven and bake, uncovered, 15 to 20 minutes or until chicken is heated through (165°F). Serve with baguette slices.

Tomato-Olive Sauce with Pancetta

In a 4- to 6-qt. Dutch oven cook 2 oz. chopped pancetta in 1 Tbsp. olive oil over medium heat about 8 minutes or until browned. Add 1/4 cup minced shallot or red onion. Cook and stir 2 minutes. Add 1/4 cup dry white wine. Simmer, uncovered, 2 minutes. Add one 14.5-oz. can undrained diced tomatoes and 1 cup reduced-sodium chicken broth. Add 1 bay leaf and 1 sprig fresh rosemary. Bring mixture to boiling. Reduce heat and simmer, uncovered, 10 minutes. Stir in 1/4 cup chopped, pitted kalamata or green olives. Season to taste with salt and crushed red pepper.Per serving: 572 cal., 19 g fat (5 g sat. fat), 149 mg chol., 1,824 mg sodium, 48 g carb., 2 g fiber, 4 g sugars, 46 g pro.

Creamy Pepper-Paprika Sauce

In a 4- to 6-qt. Dutch oven heat 2 Tbsp. olive oil over medium heat. Add 2 red and/or yellow bell peppers, chopped. Cook, stirring occasionally, about 8 minutes or until peppers are softened. Add 2 cloves garlic, minced, and 1 Tbsp. Spanish paprika. Cook and stir 1 minute. Add 1 Tbsp. all-purpose flour; cook and stir 1 minute more. Add one 14.5-oz. can reduced-sodium chicken broth. Bring to boiling. Reduce heat and simmer, uncovered, 5 minutes. Stir in 1/2 cup heavy cream. Season to taste with salt and black pepper. Per serving: 619 cal., 26 g fat (10 g sat. fat), 182 mg chol., 1,526 mg sodium, 182 g carb., 2 g fiber, 4 g sugars, 45 g pro.

Herb and Lemon Sauce

In a 4- to 6-qt. Dutch oven melt 3 Tbsp. butter over medium heat. Add 1/2 cup chopped green onions. Cook and stir 2 minutes or until just softened. Stir in 2 Tbsp. all-purpose flour. Cook and stir 1 minute. Add 2 1/2 cups reduced-sodium chicken broth. Bring to boiling, stirring constantly. Reduce heat and simmer, uncovered, 1 minute. Remove from heat. Stir in 1/2 cup finely chopped fresh parsley, 1 tsp. lemon zest, 2 Tbsp. lemon juice, and 1 tsp. chopped fresh thyme. Season to taste with salt and black pepper. Per serving: 531 cal., 17 g fat (8 g sat. fat), 171 mg chol., 1,553 mg sodium, 46 g carb., 1 g fiber, 1 g sugars, 45 g pro.

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