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 AND RED WINE SAUCE

Steps:

• Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

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 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 WITH RED WINE CREAM SAUCE

Steps:

• In a large skillet, heat butter over medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered, 10-12 minutes or until a thermometer reads 170°-175°. Remove chicken to a serving plate; keep warm., Pour drippings from pan (do not wipe skillet clean); add wine and garlic. Bring to a boil, stirring to loosen browned bits from pan; cook 1-2 minutes or until wine is reduced by half. Stir in cream and rosemary. Return to a boil; cook 1-2 minutes or until slightly thickened. Serve with chicken.

CHICKEN WITH VINEGAR

Steps:

• Preheat the oven to 450 degrees. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
• Place skillet in the oven. Cook 15 to 20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven; turn off the heat, and leave the door slightly ajar.
• Pour all but 2 tablespoons of the cooking juices out of the skillet (discard them). Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acrid smell has subsided somewhat. Add 1/2 cup water, and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in butter, if desired.
• Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Serve immediately.

CHICKEN & RED WINE CASSEROLE WITH HERBY DUMPLINGS

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Season the chicken with salt and freshly ground black pepper, then coat lightly in a little of the flour. Heat the oil in a large ovenproof lidded casserole dish and, in batches, brown the chicken on both sides over a high heat. Remove the chicken and set aside.
• Reduce the heat, add the onions and lardons and cook for about 5-8 minutes so they are golden tinged. Add the garlic, then sprinkle in the plain flour and cook for 1 minute, stirring to prevent sticking.
• Add the mushrooms, bay leaves, redcurrant sauce and orange zest, then pour in the red wine and stock and season with salt and pepper. Bring to the boil, then return the chicken to the casserole dish, making sure it is well covered with the liquid. Put on the lid and cook in the oven for 30 minutes.
• While the casserole is cooking, prepare the dumplings. Put the self raising flour, breadcrumbs, mustard and butter in a food processor and blitz to a crumb consistency. Add the thyme, parsley, eggs and salt and pepper. Briefly blitz until the mixture forms a fairly moist dough. Using floured hands, roll the dough into 6 large, even-sized balls.
• Remove the casserole from the oven when the 30 minutes is up and sit the dumplings on top. Pop the lid back on and return to the oven for a further 20 minutes, until the casserole is cooked and the dumplings have puffed up. Spoon the chicken and sauce onto six plates and top each with a dumpling. Serve with a rich, fruity red wine.
• If you want to use a slow cooker, brown the chicken in batches and transfer to the slow cooker pot. Add the flour, onions, lardons, garlic, mushrooms, bay leaves, redcurrant, orange zest, red wine and stock, and season. Cover and cook on High for 4 hours. Make the dumplings according to step 4, then sit on top of the casserole after 4 hours. Cook for another 1-2 hours, then serve.