Vinegar Chicken With Peppers Recipes

CHICKEN WITH PEPPERS, ONIONS, & BALSAMIC VINEGAR

Steps:

• Season the chicken with salt, pepper, and dried oregano.
• Heat the olive oil in a heavy bottomed saucepan over medium heat until lightly smoking.
• Brown the chicken well on each side, about 7 to 8 minutes.
• Move the chicken to a plate.
• Add the onions and peppers to the pan, and cook until they are tender and softened, stirring often, about 6 to 7 minutes.
• Add the garlic and cook another minute or two until fragrant.
• Add the wine, and cook, scraping up any browned bits from the bottom of the pan until the wine has almost completely been absorbed.
• Stir in the balsamic vinegar and chopped parsley.
• Return the chicken to the pan, along with any juices on the plate and cover the chicken with the pepper mixture.
• Continue to cook until the chicken is completely cooked, about 5 minutes. Serve immediately.

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

CHICKEN AND PEPPERS IN VINEGAR SAUCE

Steps:

• Heat oil in a medium Dutch oven over high heat until it simmers. Pat the chicken dry with paper towels; season with salt and pepper. Place chicken in the pan, in batches, top-side-down. Cook until golden brown, 4 minutes. Turn over, continue cooking 3 minutes. Remove chicken to a plate.
• Add peppers and cook, stirring occasionally, until slightly soft, about 5 minutes. Add garlic and cook for 1 minute. Add tomato paste and cook for 1 minute. Add the vinegar and cook until reduced by half. Add honey and broth, season with salt and pepper to taste and cook for 5 minutes. Return the chicken and accumulated juices to the pot. Reduce heat to medium, cover the pot and cook until the chicken is tender, about 15 minutes. Remove the chicken to a platter. Cook sauce until slightly reduced, about 5 minutes. Stir in parsley and pour the sauce over the chicken.

BRICK CHICKEN WITH VINEGAR PEPPERS

Steps:

• Preheat oven to 450°F with a rack in center. Season all sides of chicken generously with salt and pepper. Heat a large nonstick skillet over medium; add butter and 1 tablespoon oil.
• When butter melts and foam subsides, add chicken, skin-side down. Place a piece of foil on top of chicken and top with a second heavy skillet to weigh down. Cook, undisturbed, until skin forms a golden-brown crust, 10 to 12 minutes. Remove top skillet and foil. Transfer chicken to a plate, skin-side up.
• Discard fat in skillet. Return to medium-high heat and add remaining 1 tablespoon oil. Add peppers and onion, season with salt, and cook, stirring occasionally, until vegetables are browned in places, 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in broth, vinegar, sugar, capers, and rosemary; season with salt and pepper. Bring mixture to a boil, then transfer to a 9-by-13-inch roasting pan or baking dish along with chicken, skin-side up, and any accumulated juices.
• Roast until a thermometer inserted into thickest part of chicken reads 160°, about 20 minutes. Transfer chicken to a plate and loosely tent with foil. Return vegetables to oven; cook until sauce has reduced slightly, about 10 minutes more. Season. Serve chicken with vegetables and polenta, spooning juices over top.

ROTISSERIE CHICKEN WITH BLACK PEPPER VINEGAR SAUCE

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 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.

BALSAMIC VINEGAR CHICKEN WITH PEPPERS AND ALMONDS

Steps:

• Cut bell peppers into 2 x 2 1/2 inch strips. Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add peppers; saute 8 minutes. Add raisins; saute 1 minute. Add 1/4 cup vinegar and next 3 ingredients; cook 1 minute. Remove from heat; stir in almonds. Set aside, and keep warm.
• Place each piece of chicken between 2 sheets of heavy-duty plastic wrap, and pound out to 1/4 inch thickness, using a meat mallet or heavy skillet. Combine breadcrumbs and cheese in a shallow dish; set aside. Place flour in a shallow dish; and place egg whites in a shallow dish. Dredge each piece of chicken in flour, then dip in egg whites. Dredge chicken in breadcrumb mixture.
• Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook 3 minutes on each side or until done. Remove from heat. Place chicken and bell pepper mixture on a serving platter; set aside, and keep warm. Add 2 Tbl vinegar, 1 Tbl sugar and water to skillet; stir with a wooden spoon to loosen browned bits. Cook for 3 minutes to reduce down a little. Spoon mixture over chicken and bell pepper mixture.

BALSAMIC CHICKEN AND PEPPERS

Steps:

• Sprinkle chicken with pepper and salt. In a large skillet, cook chicken in 1 tablespoon oil for 4-6 minutes on each side or until a thermometer reads 170°; drain. Remove chicken and keep warm. , In the same skillet, saute peppers and onion in remaining oil for 3-4 minutes or until tender. Return chicken to the pan. Add vinegar; heat through.

CHICKEN WITH SWEET PEPPERS AND BALSAMIC VINEGAR

Steps:

• Season the chicken with salt and pepper.
• In a large skillet, heat 2 Tbsp of the oil.
• Saute the chicken over med-high heat, turning once, until golden on both sides, about 8 mins total.
• Transfer the chicken to a plate.
• Add the remaining (2 Tbsp) of oil to the skillet and reduce the heat to medium.
• Cook the bell peppers and onion, stirring often, until just softened, about 4 minutes.
• Add the garlic and cook, stirring, for 1 minute.
• Stir in about half the basil and all the vinegar.
• Return the chicken and any accumulated juices to the skillet.
• Reduce the heat to med-low. Simmer until the chicken is cooked through, about 3 minutes.
• Stir in the remaining basil and season with salt and pepper.

BREADED CHICKEN WITH VINEGAR PEPPERS RECIPE - (4.4/5)

Steps:

• Preheat oven to 400° with center rack. Skin and trim fat from chicken pieces. Anna then further cleans her chicken by rubbing them with kosher salt and some white vinegar, rinsing well with cold water and patting dry thoroughly. Heat a 12" skillet over medium heat. In a bowl, beat the eggs with the parmesan. Place the breadcrumbs in a pie plate. Pour enough olive oil to come 1/4" the inside of the skillet. Heat until hot but not smoking - a gentle med-high. Dip each piece of chicken in the egg mixture, allowing excess to drip back into the bowl, then coat in the breadcrumbs. Lay the chicken in the hot oil, allowing to become golden brown on each side -- you won't need to cook through as the chicken will cook further in the oven. Place the chicken in a Pyrex or other baking dish, large enough to accommodate the chicken pieces in one layer without touching -- 9" x 13" or similar. Pour the liquid from the vinegar peppers over the chicken and bake 10 minutes. Remove chicken and add the peppers, tucking in and around the pieces of chicken. Return to the oven, reduce heat to 350° and bake until the chicken is cooked and juices run clear, about 30 minutes longer. (Anna said she cooks a full hour but I think that is too long.) Serve chicken plated with peppers and pan juices.

VINEGAR CHICKEN WITH PEPPERS

Steps:

• 1. PREPARATION: 1.Preheat oven to 400° with center rack. 2.Skin and trim fat from chicken pieces rub kosher salt and some red wine vinegar 3.Heat a 12" skillet over medium heat. In a bowl, beat the eggs with the romano cheese or parmesan. Place the breadcrumbs in a pie plate. 4.Pour enough olive oil to come 1/4" the inside of the skillet. Heat until hot but not smoking - a gentle med-high. 5.Dip each piece of chicken in the egg mixture, allowing excess to drip back into the bowl, then coat in the breadcrumbs. Lay the chicken in the hot oil, allowing to become golden brown on each side -- you won't need to cook through as the chicken will cook further in the oven. 6.Place the chicken in a Pyrex or other baking dish, large enough to accommodate the chicken pieces in one layer without touching -- 9" x 13" or similar. Pour the liquid from the vinegar peppers over the chicken and bake 10 minutes. Remove chicken and add the peppers, tucking in and around the pieces of chicken. Return to the oven, reduce heat to 350° and bake until the chicken is cooked and juices run clear, about 30 minutes longer. 7.Serve chicken plattered with peppers and pan juices.