Chicken In Vinegar Sauce Recipes

CHICKEN IN VINEGAR SAUCE

Steps:

• Chop whole onion.
• Heat nonstick pan over high heat, reduce heat to medium-high and spray with pan spray. Add onion, and saute until it begins to brown and soften.
• Add chicken breasts, and brown on both sides.
• Reduce heat to simmer, and add tomato puree, wine, vinegar, chicken stock and tarragon. Cover, and continue cooking until chicken is tender, about 10 minutes total. Season with salt and pepper.

FRENCH CHICKEN IN VINEGAR SAUCE

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.

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.

LIISA'S CHICKEN SAUCE (AKA VINEGAR CHICKEN)

Steps:

• Mix together.
• (I use a clean half gallon container for easy pouring and mixing).
• Use it as a basting sauce for chicken on the grill.

CHICKEN WITH VINEGAR SAUCE

Steps:

• Make sure chicken parts are patted dry.
• Season them.
• Heat olive oil in large sauté pan or dutch oven.
• Lay the chicken skin side down (cook the chicken in batches if the pan is not large enough) turn chicken to allow it to brown evenly on all sides (about 3 minutes each side.).
• Add butter, diced onion, garlic cloves, and sauté for a few more minutes.
• Remove any access fat.
• Deglaze the pot with the white wine vinegar and reduce the liquid COMPLETELY.
• Add the bouquet garni, white wine, chicken stock and diced tomatoes to the pot.
• Bring to a boil, lower the heat to a slow simmer, cover and simmer for 30 minutes.
• Take off the lid, raise the temperature to medium, take out the herb sachet and cook for another 10 minutes (patience, patience! this process will reduce the liquid and thicken the sauce).
• Plate chicken with the sauce and garnish chopped parsley.

CHICKEN IN GARLIC-VINEGAR SAUCE

Steps:

• Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
• Heat 2 teaspoons oil and butter in a large heavy casserole or Dutch oven over medium heat. Add half the chicken pieces and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to a large plate. Add 2 teaspoons oil to the pot. Add the remaining chicken and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to the plate.
• Heat 2 more teaspoons oil. Add shallots and garlic and cook, stirring, until the shallots are soft and lightly browned, about 1 minute. Add vinegar and bring to a simmer. Return the chicken to the pot. Pour in broth and then carefully nestle the thyme sprigs among the chicken pieces (or stir in dry thyme).
• Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
• Just before the chicken is done, whisk sour cream, mustard, tomato paste and flour in a small bowl until smooth. Combine tomatoes, chives, the remaining 1 teaspoon oil and pinch of salt in another small bowl; reserve for
• When the chicken is done, remove to a plate, discarding the thyme sprigs (if using). Stir the sour cream mixture into the sauce; bring to a simmer. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with the tomato mixture.