Recipe for Braised Chicken?

Question

I went to Outback Steakhouse and had their new item: Braised Chicken with Corn Cakes...and it's awesome. Anyone know where I can get the recipe for it? I've tried a basic online search and only found 'copy cats' of older menu items. This one is brand new.

Answer 1

This is the recipe I use and it it sooooo good........

Creamy Braised Chicken

Ingredients
1/2 lb Pearl onions
1 cup Thinly sliced onion
1/2 cup Thinly sliced carrot
1/2 cup Thinly sliced celery
1 1/2 tablespoons Butter or stick margarine
6 Boneless skinless chicken breast halves (1 1/2 lbs)
1 cup Chardonnay or other dry white wine or reduced-sodium chicken broth
1 1/3 cups Reduced-sodium chicken broth
1 tablespoon Minced fresh parsley
1 teaspoon Salt
1 teaspoon Dried thyme
1/2 teaspoon White pepper
1 Bay leaf
3 tablespoons All-purpose flour
1/2 cup Fat-free evaporated milk
1/2 lb Fresh mushrooms, quartered

Preparation
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 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 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 reserved 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.

Answer 2

Chicken Braised in Walnut Sauce

Ingredients

(4 servings)

1 Frying or roasting chicken*
Salt & freshly ground pepper
1 Large onion; sliced
4 tb Butter
1 Bay leaf
1 Sprig of fresh thyme
1 c Milk
2 Egg yolks
1 ts Grated nutmeg
1 c Shelled walnuts; crushed **


Instructions

*Note: Chicken should be about 2-1/2 to 3 pounds, and cut into serving pieces. **Walnuts may be crushed in a mortar, blender or food processor.
Wash and dry the chicken parts and season lightly with salt and pepper. In a heavy frying pan, saute the onion in butter until soft, then add the chicken parts after a few minutes. Saute on all sides, then add the bay leaf, thyme, and enough hot water to almost cover. Tighty cover the pan and simmer the chicken until tender (approximately 1 hour). Using a slotted spoon, remove the chicken to a warm platter and keep warm while you prepare the sauce.
Strain the remaining pan liquid into a small saucepan and bring to a boil. Meanwhile, whisk the milk with the egg yolks, then add, slowly, to the strained pan liquid and cook over very low heat until the sauce boils, stirring constantly. Sprinkle in the nutmeg, then stir in the crushed walnuts. Simmer another minute and pour over the chicken. Serve warm.

Answer 3

Have not had "braised chicken" but you may want to try this, it is Delicious and is wayyyyyyyyyyyyyy to easy.

Chicken breast (about 1-1/2 lbs skinless)
1 cup balsamic vinegar
1 can chicken broth

Bring vinegar and broth to a boil, add the chicken, add 1/2 cup water if needed to cover the chicken. Simmer for one minute. Cover, remove from heat and set aside until cooked usually about 15 minutes. There is no vinegar taste at all and it is the most wonderful shade of golden brown and very tender.

Serve with a baked potato and a salad

Or take 1 pound of red potatoes/quarter and drizzle some olive oil on them, sprinkle with salt and pepper, bake them at 400 degrees, shaking once, add 1 pound of trimmed asparagus and roast for 12-15 minutes. If you do this, after you remove the chicken turn the broth up to medium-high until reduced to about 1/3 cup. Thickly cut up chicken and divide the ingredients among four plates and drizzle with balsamic mixture.

This is really good and takes about 45 minutes from start to finish