Chicken In Red Wine Vinegar Sauce Laura Calder Recipe 485 Recipes

CHICKEN IN RED WINE VINEGAR SAUCE

Steps:

• Put the chicken thighs on a rimmed baking sheet or baking dish. Sprinkle the salt on both sides of chicken. Refrigerate, skin side up and uncovered up to 24 hours ahead. This will season the chicken and help the skin to crisp and brown. If you're short on time, season with the salt and let it sit at room temperature 15 minutes then proceed with the recipe.
• Preheat the oven to 425 (220C) degrees.
• Heat a large (12-inch) wide pan with at least 2-inch sides over medium high heat. Add the olive oil to the pan, and when it shimmers add the chicken, skin side down. Cook undisturbed for 10 minutes, watching that the pan doesn't get too hot and adjusting the heat accordingly, until the skin is a rich golden brown. Turn chicken and cook the other side 2 minutes. Remove chicken to a plate.
• Pour off all but about a teaspoon of the fat in the pan, and stir in the shallot and garlic. Cook about 30 seconds, then pour in the white wine and vinegar, scraping the pan to remove the brown bits. Add the tomato paste, mustard, thyme, bay leaves and broth. Bring to a simmer then return chicken to the pan, skin side up.
• Transfer the pan to the oven and roast 25 minutes, until the sauce is bubbling and the chicken is cooked through. *Note: If you notice the pan juices are reducing quickly after 10-15 minutes, add up to ½ cup more liquid to the pan.
• Sprinkle the chili over the chicken, if using, and remove the bay leaves. Serve warm with the pan juices spooned over.

CHICKEN IN RED WINE VINEGAR SAUCE - LAURA CALDER RECIPE - (4.8/5)

Steps:

• 1. Season the chicken with salt and pepper. 2. Melt 2 tablespoons of the butter in a large skillet until foaming. 3. Brown the chicken well on all sides a few pieces at a time. (You're not cooking the chicken here just making the skin crisp and giving it color so 5 minutes per side is about right). 4. Remove the chicken to a plate. 5. Add the garlic to the pan and cook about 10 minutes. 6. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. 7. Return the chicken to the pan. 8. Add the tomatoes and tomato paste. 9. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf to make a bouquet garni. (Unflavored dental floss works fine). 10. Add the bouquet garni to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. 11. Transfer the chicken to a dish, cover, and keep warm. 12. Pour the stock into the pan juices and boil until thickened, about 10 minutes. 13. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. 14. Whisk in the remaining tablespoon of butter. 15. Season, and pour over the chicken. 16. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.

CHICKEN IN VINEGAR

Steps:

• Sprinkle the chicken pieces with salt and pepper. Melt the butter and olive oil in a saute pan and brown the chicken, a few pieces at a time. You're not cooking the chicken here, just making the skin crisp and giving it color and flavor. Five minutes per side is about right. Remove the chicken to a dish. Add the garlic and cook for 5 minutes. Deglaze the pan with the vinegar and boil down by half, about 10 minutes. Return the chicken to the pan, and pour in the stock. Add the tomato paste, tomatoes, bay leaf and thyme. Simmer, uncovered, until the chicken is cooked, about 30 minutes. Remove the chicken to a clean dish and keep warm. Strain the cooking liquid into a saucepan, pressing to get all the juices through, and whisk in the last spoonful of butter. Pour over the chicken. Sprinkle with the parsley and serve.

CHICKEN IN VINEGAR

Steps:

• Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate.
• Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm.
• Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.

CHICKEN IN RED WINE VINEGAR

Steps:

• Brown the seasoned chicken in batches in the butter with a bit of oil as well to stop it burning.
• Drain fat from skillet and return chicken to skillet.
• Slowly pour the vinegar into the hot pan to deglaze. Stand back from fumes!
• Over med-high heat, reduce the vinegar by about half, turning chicken periodically to bathe it.
• Add tomatoes and stock, cover and simmer gently until flavours melded and mingled, about 20 minutes.
• Remove the pan from heat, set aside the chicken and keep warm.
• In the pan, whisk in a knob of butter for a beautiful shiny sauce.
• Pour the sauce over the chicken and then strew with herbs.
• Enjoy with a potato gratin or creamy mash and steamed green beans ( for example ).