BALSAMIC CHICKEN
A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.
Provided by SHERRYLYNN2
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
- Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g
CHICKEN WITH VINEGAR SAUCE
A garlicky, flavourful, truly seductive chicken dish. It takes time and a lot of love, but I promise you the result is heavenly. This dish is so comforting and for me, the cooking process is almost therapeutic :-). I hope you will enjoy this as much as we do. *recipe from La Reglade French Bistro, our local favorite
Provided by Izzy Knight
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
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 VINEGAR
From the cookbook author Anne Willan, I learned her version of this classic recipe during my stay at her home in Burgundy. To tell the truth, I like it even better than sauteed chicken in wine, because the extra acid and lack of cream makes a tangier, less cloying dish.
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
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.
ROTISSERIE CHICKEN WITH BLACK PEPPER VINEGAR SAUCE
Provided by Bobby Flay
Time 2h15m
Yield 4 servings
Number Of Ingredients 11
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 WITH TARRAGON VINEGAR SAUCE
Categories Chicken Sauté Low Carb Mother's Day Dinner Vinegar Spring Healthy Tarragon Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Melt butter in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and cook until golden, about 4 minutes per side. Transfer chicken to plate. Add shallots to skillet and sauté 30 seconds. Add vinegar; boil until reduced to glaze, about 2 minutes. Stir in broth. Return chicken, skin side up, to skillet. Reduce heat to medium-low, cover and simmer until cooked through, about 12 minutes. Using tongs, transfer chicken to 2 plates. Add tarragon to liquid in skillet. Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about 2 minutes. Spoon sauce over chicken.
FRENCH CHICKEN IN VINEGAR SAUCE
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
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 IN A TARRAGON VINEGAR SAUCE
I first had this at my aunt and uncle's house last summer. I'm not sure where they got it from, but it is the most amazing recipie. I've never been a big fan of tarragon, but this chicken is incredibly moist and delicious. I wasn't even that hungry and I finished off my entire plate. The key is to use fresh tarragon. This is a great light dish and can easily be doubled. Also, a little big of regular onion can be subsituted if you don't have shallots. I recommend serving this with roasted red-skinned potatoes and fresh green beans.
Provided by Brinn
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in heavy medium skillet over medium-high heat.
- Sprinkle chicken with salt and pepper.
- Add to skillet and cook until golden, about four minutes per side.
- Transfer chicken to plate.
- Add shallots to skillet and sauté 30 seconds.
- Add vinegar; boil until reduced to a glaze, about two minutes.
- Stir in broth.
- Return chicken, skin side up, to skillet.
- Reduce heat to medium-low, cover and simmer until cooked through, about twelve minutes.
- Using tongs, transfer chicken to two plates.
- Add tarragon to liquid in skillet.
- Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about two minutes.
- Spoon sauce over chicken.
Nutrition Facts : Calories 277.9, Fat 19.2, SaturatedFat 9.5, Cholesterol 76.9, Sodium 169.3, Carbohydrate 8.3, Fiber 0.3, Sugar 0.2, Protein 19.2
SMOKY GRILLED CHICKEN WITH SWEET VINEGAR SAUCE
A salty-sweet vinegar sauce is brushed over this spice-rubbed chicken as it comes off the grill for next-level flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Combine paprika, mustard, sugar, cayenne, 1 tablespoon salt, and 1/2 teaspoon black pepper. Sprinkle mixture evenly on chicken, then set chicken on a rimmed baking sheet. Let stand uncovered 1 hour.
- Separately, combine vinegar, honey, and chile.
- Heat a charcoal grill, creating a two-zone fire with vents partially open. Position coals on one side of the grill for direct high heat, and leave the other side empty for indirect lower heat. (On a gas grill, turn one side on high, and leave the other burners off.) Lightly coat chicken with olive oil and place over indirect heat. Cover and cook, turning occasionally, until pieces are cooked through and a thermometer inserted into thickest parts (not touching bones) registers 165 degrees, about 30 minutes.
- Uncover grill; transfer chicken to direct heat. Brush on vinegar sauce as pieces come off the grill, and serve it on the side.
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- Preheat the oven to 450°. In a large, deep skillet, heat the oil. Season the chicken with salt and pepper, add to the skillet and cook over moderately high heat until browned. Add 1 tablespoon of the butter to the skillet and swirl to coat the chicken. Turn the chicken skin side up and add the garlic and bay leaf.
- Transfer the skillet to the oven and bake the chicken for 8 minutes, until the breast pieces are just white throughout. Transfer the breast pieces to a plate. Add the vinegar to the skillet, return to the oven and bake the remaining chicken, basting a few times, until cooked through, 15 minutes longer. Transfer the chicken and garlic to the plate.
- Add the chicken stock to the skillet and boil, scraping up the browned bits, until reduced to 1 1/4 cups, about 10 minutes. Whisk in the crème fraîche and the remaining 2 tablespoons of butter. Return the chicken to the skillet along with any accumulated juices. Simmer over moderately high heat, basting a few times, until the sauce thickens slightly and the chicken is heated through, about 3 minutes. Season with salt and pepper and serve with the Herbed Steamed Rice.
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