Chicken And Peppers In Vinegar Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR



Chicken and Peppers with Balsamic Vinegar image

This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.

Provided by ROBYN050501

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 55m

Yield 4

Number Of Ingredients 10

¼ cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
¼ cup balsamic vinegar, divided

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
  • Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
  • Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g

ROTISSERIE CHICKEN WITH BLACK PEPPER VINEGAR SAUCE



Rotisserie Chicken with Black Pepper Vinegar Sauce image

Provided by Bobby Flay

Time 2h15m

Yield 4 servings

Number Of Ingredients 11

1/4 cup plus 2 tablespoons Dijon mustard
1/4 cup rice wine vinegar
3 tablespoons clover honey
Kosher salt and freshly ground black pepper
1/3 cup canola oil
1/3 cup extra-virgin olive oil
2 tablespoons light brown sugar
2 teaspoons sweet paprika
Kosher salt and freshly ground black pepper
One 4 pound whole chicken, excess fat trimmed, rinsed and patted dry
2 tablespoons canola oil

Steps:

  • For the sauce: Whisk together the mustard, vinegar, honey, 1 1/2 teaspoons salt and 1 tablespoon pepper in a medium bowl. Combine the canola and olive oil, then slowly add to the mustard mixture and whisk until emulsified. Let sit at room temperature while you prepare the chicken. The sauce can be made 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before serving.
  • For the chicken: Set up the rotisserie according to the manufacturer's directions. Combine the sugar, paprika, 1 1/2 tablespoons salt and 1 teaspoon pepper in a small bowl. Brush the chicken with the oil and rub with the spice mixture.
  • Thread the chicken onto the rotisserie and cook until an instant-read thermometer inserted into the breast registers 165 degrees F, about 1 hour 45 minutes. Remove from the rotisserie, brush liberally with some of the sauce, loosely tent with foil and let rest 15 minutes before slicing. Serve with the sauce on the side.

CHICKEN AND PEPPERS IN VINEGAR SAUCE



Chicken and Peppers in Vinegar Sauce image

Bobby Flay, clipped from the Sunday Parade magazine from his column, "CookIt!", February, 2010

Provided by Epi Curious

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
8 bone-in skinless chicken thighs
kosher salt & freshly ground black pepper
1 large red bell pepper, stem and seeds removed, thinly sliced
1 large yellow bell pepper, stem and seeds removed, thinly sliced
4 garlic cloves, chopped
1 tablespoon tomato paste
1 cup balsamic vinegar
2 tablespoons clover honey
2 cups low sodium chicken broth (or broth)
1/4 cup flat leaf parsley, fresh, chopped

Steps:

  • Heat oil in a medium Dutch oven over high heat until it simmers. Pat the chicken dry with paper towels; season with salt and pepper. Place chicken in the pan, in batches, top-side-down. Cook until golden brown, 4 minutes. Turn over, continue cooking 3 minutes. Remove chicken to a plate.
  • Add peppers and cook, stirring occasionally, until slightly soft, about 5 minutes. Add garlic and cook for 1 minute. Add tomato paste and cook for 1 minute. Add the vinegar and cook until reduced by half. Add honey and broth, season with salt and pepper to taste and cook for 5 minutes. Return the chicken and accumulated juices to the pot. Reduce heat to medium, cover the pot and cook until the chicken is tender, about 15 minutes. Remove the chicken to a platter. Cook sauce until slightly reduced, about 5 minutes. Stir in parsley and pour the sauce over the chicken.

Nutrition Facts : Calories 337.2, Fat 16.5, SaturatedFat 3, Cholesterol 114.5, Sodium 191.4, Carbohydrate 17.5, Fiber 1.6, Sugar 11.1, Protein 30.9

SIXTEEN-SPICE-RUBBED CHICKEN BREAST WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW



Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw image

Provided by Bobby Flay

Categories     main-dish

Time 34m

Yield 4 servings

Number Of Ingredients 36

1 cup coarsely chopped green onions, white and green parts
1/4 cup red wine vinegar
2 teaspoons honey
2 serrano chiles
2 tablespoons mayonnaise
1/2 cup canola oil
Kosher salt and freshly ground black pepper
1 small head of purple cabbage, finely shredded
1 small red onion, halved and thinly sliced
2 teaspoons poppy seeds
1/4 cup chopped fresh cilantro leaves
1 tablespoon ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground ginger
1 tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground fennel seeds
Heaping 1/4 teaspoon chile de arbol
Kosher salt
2 teaspoons coarsely ground black pepper
Heaping 1/4 teaspoon cayenne pepper
4 (8-ounce) boneless chicken breasts, skin on
1/4 cup canola oil
Black Pepper Vinegar Sauce (recipe follows)
1/4 cup rice wine vinegar
1/2 cup extra-virgin olive oil
3 tablespoons Dijon mustard
2 teaspoons honey
1 teaspoon kosher salt
3/4 teaspoon coarsely ground black pepper

Steps:

  • To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified.
  • Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour.
  • Heat your grill to high.
  • Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.
  • Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.
  • Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.
  • Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.

CHICKEN AND PEPPERS IN BALSAMIC VINEGAR SAUCE



Chicken and Peppers in Balsamic Vinegar Sauce image

Heat oil in a medium Dutch oven over high heat until it shimmers. Pat the chicken dry with paper towels; season with salt and pepper. Place chicken in the pan,

Provided by Bobby Flay

Time 20m

Yield 4

Number Of Ingredients 11

3 Tbsp olive oil
8 bone-in, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 large red bell pepper, stem and seeds removed, thinly sliced
1 large yellow bell pepper, stem and seeds removed, thinly sliced stem and seeds removed, thinly sliced
4 clove garlic, chopped
1 Tbsp tomato paste
1 cup balsamic vinegar
2 Tbsp clover honey
2 cup low-sodium chicken stock or broth
¼ cup chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a medium Dutch oven over high heat until it shimmers. Pat the chicken dry with paper towels; season with salt and pepper. Place chicken in the pan, in batches, top-side-down. Cook until golden brown, 4 minutes. Turn over, continue cooking 3 minutes. Remove chicken to a plate. Add peppers and cook, stirring occasionally, until slightly soft, about 5 minutes. Add garlic and cook for 1 minute. Add tomato paste and cook for 1 minute. Add the vinegar and cook until reduced by half. Add honey and broth, season with salt and pepper, cook for 5 minutes. Return the chicken and accumulated juices to the pot. Reduce heat to medium, cover the pot, and cook until the chicken is tender, about 15 minutes. Remove the chicken to a platter. Cook sauce until slightly reduced, about 5 minutes. Stir in parsley and pour sauce over the chicken. Kitchen Counter Per serving: 380 calories, 28g carbs, 30g protein,115mg cholesterol, and 16g fat.

Nutrition Facts :

BRICK CHICKEN WITH VINEGAR PEPPERS



Brick Chicken with Vinegar Peppers image

Weighing down the chicken with a skillet (our "brick" in this case) while you sear it ensures a crispy, golden skin. Then you sauté a mess of peppers with onion and garlic; mix in vinegar, sugar, and capers to great an agrodolce sauce; and combine it all with the browned bird, so the flavors meld as it finishes cooking in the oven.

Provided by Lauryn Tyrell

Categories     Chicken Recipes

Time 50m

Number Of Ingredients 13

1 small chicken (about 3 1/2 pounds), room temperature, halved and patted dry
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 1/2 pounds mixed Italian frying peppers, sliced (about 7 cups total)
1 small onion, sliced (1 1/2 cups)
3 cloves garlic, thinly sliced
1/2 cup low-sodium chicken broth
1/2 cup red-wine vinegar
2 tablespoons sugar
3 tablespoons capers, drained
2 sprigs rosemary (each about 4 inches)
Creamy polenta for serving

Steps:

  • Preheat oven to 450°F with a rack in center. Season all sides of chicken generously with salt and pepper. Heat a large nonstick skillet over medium; add butter and 1 tablespoon oil.
  • When butter melts and foam subsides, add chicken, skin-side down. Place a piece of foil on top of chicken and top with a second heavy skillet to weigh down. Cook, undisturbed, until skin forms a golden-brown crust, 10 to 12 minutes. Remove top skillet and foil. Transfer chicken to a plate, skin-side up.
  • Discard fat in skillet. Return to medium-high heat and add remaining 1 tablespoon oil. Add peppers and onion, season with salt, and cook, stirring occasionally, until vegetables are browned in places, 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in broth, vinegar, sugar, capers, and rosemary; season with salt and pepper. Bring mixture to a boil, then transfer to a 9-by-13-inch roasting pan or baking dish along with chicken, skin-side up, and any accumulated juices.
  • Roast until a thermometer inserted into thickest part of chicken reads 160°, about 20 minutes. Transfer chicken to a plate and loosely tent with foil. Return vegetables to oven; cook until sauce has reduced slightly, about 10 minutes more. Season. Serve chicken with vegetables and polenta, spooning juices over top.

FRENCH CHICKEN IN VINEGAR SAUCE



French Chicken in Vinegar Sauce image

A wonderful recipe for chicken featuring balsamic vinegar. What sets this apart from others is the surprise inclusion of that distinctly American condiment, catsup. Together these create a delicious sweet and sour combination. This Cooking Light inspired dish is just 4 points per serving. For Core followers, count 1/2 point per serving for the wine or substitute with additional broth.

Provided by justcallmetoni

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

olive oil flavored cooking spray
2 1/2 cups coarsely chopped onions (a sweet onion such as Vidalia or Oso Sweet would be especially good)
8 (3 ounce) boneless skinless chicken thighs or 4 (6 ounce) boneless skinless chicken breasts
1/2 cup dry white wine
1/2 cup fat-free chicken broth
3 tablespoons catsup
3 tablespoons balsamic vinegar
1 1/2 teaspoons minced fresh tarragon or 1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 dash black pepper

Steps:

  • Add 1 or 2 tablespoons of water to a large nonstick skillet and add onions.
  • Cook the onions for 4 minutes until they begin to soften.
  • Apply small amount of cooking spray and cook another minute or two until there is some browning and carmelization.
  • Add chicken and sauté each side 3 minutes or until browned.
  • Combine wine and remaining ingredients (wine through black pepper) in a medium bowl; stir well.
  • Add wine mixture to chicken mixture and cover, reduce heat and simmer 15 minutes.
  • Turn chicken over.
  • If you like a thick sauce, remove cover and cook an additional 5 minutes.
  • Otherwise return cover and simmer an additional 5 minutes.

Nutrition Facts : Calories 284.1, Fat 6.9, SaturatedFat 1.8, Cholesterol 142.3, Sodium 629.7, Carbohydrate 14.1, Fiber 1.5, Sugar 7.2, Protein 35.1

CHICKEN WITH SWEET PEPPERS AND BALSAMIC VINEGAR



Chicken With Sweet Peppers and Balsamic Vinegar image

Make and share this Chicken With Sweet Peppers and Balsamic Vinegar recipe from Food.com.

Provided by ukichix

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
salt & freshly ground black pepper
4 tablespoons olive oil
4 cups thinly sliced bell peppers (Red,Yellow,orange,green)
1 medium onion, thinly sliced
4 large garlic cloves, finely chopped
1/4 cup chopped fresh basil
3 tablespoons high-quality balsamic vinegar

Steps:

  • Season the chicken with salt and pepper.
  • In a large skillet, heat 2 Tbsp of the oil.
  • Saute the chicken over med-high heat, turning once, until golden on both sides, about 8 mins total.
  • Transfer the chicken to a plate.
  • Add the remaining (2 Tbsp) of oil to the skillet and reduce the heat to medium.
  • Cook the bell peppers and onion, stirring often, until just softened, about 4 minutes.
  • Add the garlic and cook, stirring, for 1 minute.
  • Stir in about half the basil and all the vinegar.
  • Return the chicken and any accumulated juices to the skillet.
  • Reduce the heat to med-low. Simmer until the chicken is cooked through, about 3 minutes.
  • Stir in the remaining basil and season with salt and pepper.

Nutrition Facts : Calories 296.6, Fat 15.3, SaturatedFat 2.4, Cholesterol 68.4, Sodium 83, Carbohydrate 11, Fiber 3.1, Sugar 4.8, Protein 29.1

More about "chicken and peppers in vinegar sauce recipes"

CHICKEN WITH PEPPERS, ONIONS, & BALSAMIC VINEGAR
chicken-with-peppers-onions-balsamic-vinegar image
2017-01-11 Heat the olive oil in a heavy bottomed saucepan over medium heat until lightly smoking. Brown the chicken well on each side, about 7 to 8 minutes. Move the chicken to a plate. Add the onions and peppers to the pan, and …
From italianfoodforever.com
See details


ONE PAN BAKED CHICKEN AND PEPPERS · EASY FAMILY …
one-pan-baked-chicken-and-peppers-easy-family image
2022-09-02 Chop the veggies as directed. Mix the sauce up and then stir the peppers and onions in. Spread the mixture in a freezer dish, or pour into a zip top bag. Add the chicken breasts on top. Freeze. When ready to cook, thaw, then …
From easyfamilyrecipes.com
See details


BAKED FIRECRACKER CHICKEN RECIPE | THE RECIPE CRITIC
baked-firecracker-chicken-recipe-the-recipe-critic image
2020-11-04 Instructions. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in …
From therecipecritic.com
See details


20 BEST HOT SAUCE FOR FRIED CHICKEN (2022 UPDATED)
2022-11-22 Frank’s Redhot Hot Sauce, Chile ‘n Lime – 12 fl oz. FLAVOR AND HEAT: Two 12 Oz glass bottles of Frank’s RedHot Chile ‘N Lime Hot Sauce. PERFECT BLEND: Savory heat …
From just-a-taste.com
See details


CREAMY CHICKEN & PEPPER PASTA WITH CAPERS & PARMESAN
1 Prepare the ingredients & start the sauce. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the bell peppers; cut off and discard the …
From blueapron.com
See details


CANNING PEPPERS IN VINEGAR RECIPES ALL YOU NEED IS FOOD
Steps: Fill a Dutch oven two-thirds with water; bring to a boil. Score an “X” on the bottom of each tomato. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 …
From stevehacks.com
See details


LEMON PEPPER CHICKEN BREASTS RECIPE - SIMPLYRECIPES.COM
2022-11-17 Make the lemon pepper sauce: Discard the darkened fat from the skillet. Return the skillet to the stove and add the remaining butter. Melt the butter in the pan over medium heat. …
From simplyrecipes.com
See details


HOW TO MAKE VINEGAR PEPPERS RECIPES ALL YOU NEED IS FOOD
Steps: In a large glass bowl, combine peppers and onion. Place pickling spices and celery seed on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie …
From stevehacks.com
See details


CHICKEN, GARLIC AND RED PEPPER STEW - DELICIOUS. MAGAZINE
18 hours ago Method. Put a wide, deep-frying pan over a medium heat and add half the vegetable oil. Season the chicken thighs with salt and pepper, add to the pan skin-side down …
From deliciousmagazine.co.uk
See details


TOP 50 TABASCO PEPPER VINEGAR SAUCE RECIPES - CELTIC.US.TO
Tabasco Peppers in Vinegar – Bill & Laurie's Favorite Foods . 1 week ago seubertfood.com Show details . Web Jan 08, 2019 · 5 minutes. Ingredients. 6 oz White Vinegar. 25 Tabasco …
From celtic.us.to
See details


CHICKEN WITH VINEGAR PEPPERS AND MUSHROOMS - CHEFTINI
2015-09-01 Instructions. Dredge chicken into seasoned flour and saute in a hot skillet with 1 tblsp. butter and olive oil until cooked. Remove and set aside. Add remaining oil and butter to …
From cheftini.com
See details


CHICKEN AND PEPPERS IN BALSAMIC VINEGAR SAUCE
Add honey and broth, season with salt and pepper, cook for 5 minutes. Return the chicken and accumulated juices to the pot. Reduce heat to medium, cover the pot, and cook until the …
From parade.com
See details


CHICKEN AND PEPPERS - BAKE IT WITH LOVE
2022-08-23 Season the chicken thighs with salt and pepper to taste and place them in the hot skillet. 2 tablespoon olive oil, 1 lb chicken thighs, ½ teaspoon each, salt & pepper. Pan fry the …
From bakeitwithlove.com
See details


CHICKEN IN VINEGAR SAUCE - LIDIA
Preheat the oven to 400 degrees. Cut the chicken into pieces as follows: Remove the legs, and separate the thigs and drumsticks. Remove the wings, cut off the tips, then cut into two pieces …
From lidiasitaly.com
See details


BALSAMIC VINEGAR AND CHICKEN BROTH AND RED WINE RECIPES
browse 48 balsamic vinegar, chicken broth & red wine recipes collected from the top recipe websites in the world ... beef ribs, shallot, extra virgin olive oil, carrot, bell pepper, garlic …
From supercook.com
See details


TUSCAN GRILLED CHICKEN SANDWICH - MINDFUL BY SODEXO RECIPES
Pour marinade over the chicken in a shallow dish. Cover and place in refrigerator for 4 to 24 hours to marinate. Drain and discard excess marinade when ready to cook. Preheat grill or …
From mindful.sodexo.com
See details


RECIPE/DIRECTIONS FOR PAN-FRIED CHICKEN WITH SOY AND OYSTER …
Remove excess fat from the chicken meat. Cut the bell pepper in half lengthwise, remove the seeds and slice lengthwise into 2 cm (0.8 in.) width pieces. Roughly chop up the cilantro …
From kikkoman.com
See details


POULET AU VINAIGRE RECIPE - PAUL BOCUSE - FOOD & WINE
2018-08-09 3 tablespoon clarified unsalted butter (see Note) or 2 tablespoon unsalted butter and 1 tablespoon peanut oil. 4 unpeeled garlic cloves. 1 (2 1/2- to 3-pound) whole chicken, cut …
From foodandwine.com
See details


CHICKEN WITH VINEGAR PEPPERS - BIGOVEN.COM
Brown chicken in olive oil and garlic. Add all other ingredients except for peppers and reserved liquid. Cook uncovered for 45 minutes. Add peppers and liquid. Cover and steam cook for 15 …
From bigoven.com
See details


NEWMAN'S OWN ALFREDO SAUCE RECIPES : TOP PICKED FROM OUR EXPERTS
Newman's Alfredo Sauce - All information about healthy ... best www.therecipes.info. ½ cup Newman's Own® Alfredo Sauce ½ cup fresh baby spinach, chopped ½ cup shredded …
From recipeschoice.com
See details


EASY CHICKEN ENCHILADA CASSEROLE - HEALTHY FITNESS MEALS
2022-11-19 Instructions. Preheat the oven to 350°F and spray a baking dish with cooking oil spray. In a mixing bowl, combine the cooked chicken with 1 cup of cheese and the enchilada …
From healthyfitnessmeals.com
See details


ORANGE CHICKEN - PROVEN RECIPES
2022-11-19 Combine orange juice, soy sauce, brown sugar, vinegar, sesame oil, red pepper flakes, minced garlic and ginger, and salt and pepper in a bowl or a cup. Stir well to dissolve …
From proven-recipes.com
See details


WOW I LOVE THIS! BISTRO STYLE CHICKEN IN VINEGAR SAUCE RECIPE
In this video recipe tutorial learn how to make the French bistro classic, poulet au vinaigre (creamy chicken in vinegar sauce). This is a classic recipe fro...
From youtube.com
See details


CHICKEN IN RED WINE VINEGAR SAUCE RECIPE | OLIVEMAGAZINE
2022-02-17 Method. STEP 1. Heat the oven to 190C/fan 170C/gas 5. Heat the olive oil in a large, shallow, ovenproof non-stick frying pan or shallow casserole over a medium-high heat. …
From olivemagazine.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #poultry     #easy     #chicken     #meat     #chicken-thighs-legs     #3-steps-or-less

Related Search