POULET AU VINAIGRE (CHICKEN IN VINEGAR)
This classic French dish is typically made with a cut-up whole chicken. But using just one part of the bird, in this case thighs, ensures that the pieces are done at the same time. Serve this saucy braise with mashed potatoes.
Provided by Bill Millholland
Categories Healthy Chicken Thigh Recipes
Time 1h25m
Number Of Ingredients 15
Steps:
- Pat chicken dry and season with 1/2 teaspoon salt and pepper. Place flour in a shallow bowl and toss the chicken in it to coat, shaking off excess. (Discard the remaining flour.)
- Heat butter and oil in a large skillet over medium-high heat until foamy. Add the chicken and cook, flipping once, until brown on both sides, 9 to 12 minutes total. Add garlic, shallot and the remaining pinch of salt; cook for 1 minute. Add tomato paste; cook for 1 minute. Stir in tomato, vinegar and honey, scraping up any browned bits. Stir in broth. Bring to a simmer.
- Reduce heat to low, cover and cook for 15 minutes. Uncover and cook, flipping the chicken occasionally, until the sauce is slightly thickened, 20 to 25 minutes more. Stir in parsley and tarragon.
Nutrition Facts : Calories 386 calories, Carbohydrate 15 g, Cholesterol 110 mg, Fat 23 g, Fiber 1 g, Protein 29 g, SaturatedFat 7 g, Sodium 472 mg, Sugar 7 g
RED WINE ROAST CHICKEN (POULET ROTI AU VIN ROUGE)
Even in Bordeaux, arguably the wine capital of the world, sometimes you can't quite finish a whole bottle. That's when this marinade comes in handy. A loitering leftover glass of red wine can make for the perfect marinade. If leftover wine is a rare occurrence in your household, donate a little glass from your bottle of red and enjoy a spectacular dish to accompany the remainder of the bottle.
Provided by Food Network
Categories main-dish
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Mix together the wine, tomato paste, thyme, marjoram, and vinegar. Season the chicken with plenty of salt and pepper, then place in a resealable bag with the wine mixture. Shake the bag to make sure each piece is well coated. Refrigerate for at least 30 minutes, or overnight.
- Place the potatoes in a saucepan of cold water, cover, and bring to a boil. Boil for 1 to 2 minutes, then drain in a colander.
- Preheat the oven to 400 degrees F. Arrange the onions, carrots, and cooked potatoes in a large baking dish or tray and pour in the water.
- Arrange the chicken pieces, skin-side up, in a layer on top of the vegetables in the dish. Pour the marinade over the chicken. Cover with a sheet of parchment or foil and roast for 30 minutes. Remove the parchment and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes, or until the skin is crisp. Serve immediately.
POULET AU VINAIGRE (CHICKEN WITH RED WINE VINEGAR)
Make and share this Poulet Au Vinaigre (Chicken With Red Wine Vinegar) recipe from Food.com.
Provided by Cluich
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in a large frying pan over medium heat. Add the chicken pieces and cook for about 5 minutes, turning once, until golden brown on both sides. Season with black pepper.
- Add the shallot halves and reduce heat to low, cooking for a further 6-7 minutes. Be sure to shake the pan and stir occasionally to prevent burning and sticking.
- Transfer the chicken to a plate. Add the vinegar to the shallot halves in the pan and cook, stirring frequently, for about a minute, until the liquid is almost evaporated. Stir in the garlic, white wine, and chicken broth.
- Return the chicken to the frying pan, along with any drippings that have accumulated on the plate. Cover and simmer for about 3 minutes, until the chicken is fully cooked.
- Transfer the chicken pieces and shallots to a serving plate and cover to keep them warm. Increase the heat on the pan and boil the liquid until it's reduced by half, then remove the pan from the heat. Whisk in the remaining 2 tablespoons butter until the sauce is thickened, then add the parsely and pour the sauce over the chicken and shallots and serve.
Nutrition Facts : Calories 294.1, Fat 13.2, SaturatedFat 7.7, Cholesterol 99, Sodium 262.6, Carbohydrate 11.1, Fiber 0.1, Sugar 0.3, Protein 29.6
POULET AU VIN ROUGE (CHICKEN WITH RED WINE SAUCE)
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set the backbone aside for another use or discard it. Sprinkle the remaining pieces of chicken with salt and pepper. Dredge lightly in flour. Shake off excess flour.
- Heat the oil in a heavy skillet large enough to hold the chicken in one layer. Add the chicken pieces (skin side down) and the onions. Cook until nicely browned on one side, about four to five minutes. Turn the pieces and continue cooking about four minutes. Pour off the fat from the skillet. Add the wine, thyme and bay leaf. Cover closely and cook about 15 minutes.
- Uncover and transfer the chicken pieces and onions to a serving dish. Remove and discard the bay leaf. To the wine sauce in the skillet add the butter and swirl it around in the sauce. Pour the sauce over the chicken and sprinkle with chopped parsley.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 31 grams, Carbohydrate 23 grams, Fat 49 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 14 grams, Sodium 1260 milligrams, Sugar 7 grams, TransFat 0 grams
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- In a medium saucepan, combine vinegar, honey, 3/4 cup chicken broth and tomato paste. Boil about 5 minutes, until it reduces down to about 3/4 cup. Remove from heat.
- In a large skillet, melt butter over medium-low heat and add chicken. Cook on both sides, until brown, about 6-8 minutes. Remove chicken and set aside. Add the shallots and garlic to the skillet and cook on low until soft, about 5 minutes. Pour the sauce over the chicken, add the wine, remaining broth salt and pepper. Cover and simmer about 20 minutes until tender.
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- Preheat oven to 200°F. Heat clarified butter and garlic in a large, heavy-bottomed skillet over medium-high. (The skillet should be large enough to hold all the chicken pieces in 1 layer.) Cook until the sound of sizzling butter has faded, about 3 minutes. Add chicken pieces, and cook until pieces are lightly browned, 5 to 7 minutes, flipping once after 3 minutes. Sprinkle liberally with salt and pepper.
- Add vinegar, and bring mixture to a brisk boil over medium-high; top chicken with tomatoes and parsley. Reduce heat to low; cover and cook until chicken is cooked through, about 15 minutes, flipping chicken pieces after 7 minutes. Transfer chicken to a baking dish, and keep warm in preheated oven.
- Using a spoon, skim and discard fat from surface of vinegar mixture in skillet. Continue to cook over low, undisturbed, until reduced by one-third, 3 to 4 minutes. Remove garlic cloves; peel cloves, and mash garlic pulp into sauce with a wooden spoon until blended. Add salt to taste. Whisk in 2 tablespoons butter until creamy.
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