VINEGAR-GLOSSED CHICKEN
This dish has been a staple of Lucinda Scala Quinn's family for 20 years; from her cookbook "Mad Hungry."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate.
- Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don't crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don't move them; it takes a couple of minutes to sear the chicken so it doesn't stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet.
- Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8 to 10 minutes. Serve immediately or refrigerate, and reheat with some extra broth.
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.
VINEGAR CHICKEN WITH CRUSHED OLIVE DRESSING
This tangy, turmeric-stained, sheet-pan chicken makes the most of the schmaltzy bits left behind on the pan, which is deglazed with fresh garlic, briny olives and a bit of water. Think pan sauce, but done on a sheet pan.
Provided by Alison Roman
Categories weeknight, poultry, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.
- Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.
- Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper.
- Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.
- Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy. Pour olive mixture over the chicken, then serve.
CHICKEN WITH VINEGAR
Jean-Georges Vongerichten learned how to make this recipe from the great Paul Bocuse, who added it to his repertoire while cooking for Eugenie Brazier, his teacher at La Mère Brazier in Lyon, France. Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world. Mr. Bocuse insisted that it was neither the amount of work nor the cost of ingredients that determined the worthiness of a dish, but how it tasted. The variations are numerous, but the piercing flavor of vinegar is so dominant that it matters little whether you use shallots or garlic, thyme or tarragon. One technical note: Most wine vinegar sold in the United States has an acidity level of 7 percent; many French vinegars are just 5 percent acidity. So it's best to cut strong vinegar with some water.
Provided by Mark Bittman
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 28 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 972 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN BRAISED IN TWO VINEGARS
In this satisfying weeknight recipe, boneless chicken thighs are cooked in best-quality balsamic and red wine vinegar and plenty of garlic, resulting in a pleasantly sticky agrodolce sauce. You could easily crisp some pancetta before the garlic hits the pan or stir in some anchovies right before you begin to braise. This dish can be made a day or two in advance and gently reheated with a splash of water or broth, but wait until right before serving to garnish it with the fresh herbs. (They'll lose their vibrant color otherwise.) Serve over polenta or rice pilaf.
Provided by Colu Henry
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season chicken well on both sides with salt and pepper. In a large sauté pan, heat olive oil over medium heat. Add garlic and cook until it starts to become fragrant and lightly golden, about 2 minutes. Remove with a slotted spoon and set aside. Begin cooking the chicken, making sure not to crowd the pan (you may need to do this in batches). Cook until the chicken is no longer pink on the outside and begins to lightly brown in spots, about 3 to 4 minutes per side. If it's not cooked through at this point, that's O.K.
- If you've cooked the chicken in batches, add all of the meat and any residual juices back to the pan. Pour in the vinegars, add reserved garlic and bring to a simmer. Turn heat to medium-low, cover and allow the meat to continue to cook in the sauce, about 5 to 7 minutes more.
- Uncover and toss chicken well in the vinegar sauce to coat. Cook chicken about 3 to 5 minutes more or until the sauce has reduced by about half and has thickened slightly. Sprinkle with parsley and oregano, if using, and season with flaky salt, if using. Serve in bowls over polenta or with rice pilaf and spoon the remaining sauce atop.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 0 grams, Protein 45 grams, SaturatedFat 3 grams, Sodium 699 milligrams, Sugar 5 grams, TransFat 0 grams
More about "vinegar glossed chicken recipes"
MALT VINEGAR-GLAZED CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
3.6/5 (18)Author Matt DuckorServings 4
- Combine all ingredients in a small heavy saucepan. Bring to a boil, then reduce heat to a simmer, stirring occasionally, until glaze is thickened and reduced to 1/3 cup, 12–15 minutes. Strain into a small bowl. DO AHEAD: Glaze can be made 3 days ahead. Let cool. Cover and chill.
- Stir sugar, 1/3 cup salt, vinegar, thyme, and 1 cup water in a large pot over medium heat until sugar dissolves. Transfer to a large bowl; add 6 cups of cold water. Add chicken, weighing down with a plate to fully submerge if necessary. Cover; chill for 4 hours or, preferably, overnight.
- Preheat oven to 425°. Line a rimmed baking sheet with foil (this makes cleanup a snap). Drain chicken; pat dry (do not rinse). Season chicken lightly with salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Working in two batches, sear chicken until well browned all over, 7–8 minutes per batch. Transfer chicken to prepared sheet.
- Roast chicken for 15 minutes. Baste with glaze. Continue to roast, basting again after 5 minutes, until an instant-read thermometer inserted into thickest part of thigh registers 165°, about 10 minutes longer. Let rest for 10 minutes before serving.
VINEGAR-GLOSSED CHICKEN – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (5)Total Time 1 hr 5 minsCategory MainsCalories 629 per serving
- At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary in a small bowl.
- Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or a couple smaller skillets) over medium-high heat and swirl in enough oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. You should hear an immediate sizzle when the chicken pieces hit the pan. Don’t crowd the chicken; leave space around each piece and work in batches. Don’t move the pieces of o it takes a couple of minutes to sear the chicken so it doesn’t stick.
- Cook the chicken until browned on all sides, about 10 minutes per batch. Transfer to a plate while you brown the remaining batches. You may need to reduce the head a little to keep the chicken from overbrowning. The chicken won’t yet be cooked through.
- Place all the browned chicken pieces back in the skillet. Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, and simmer until the chicken is cooked through, and the sauce is reduced, 15 to 20 minutes.
VINEGAR-GLOSSED CHICKEN - NEWBIETO COOKING
From newbieto.com
Reviews 149Estimated Reading Time 3 minsServings 6Total Time 51 mins
VINEGAR-BRAISED CHICKEN AND ONIONS RECIPE | BON APPéTIT
From bonappetit.com
VINEGAR-GLOSSED CHICKEN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
VINEGAR GLOSSED CHICKEN : MAD HUNGRY
From madhungry.com
MARTHA MONDAYS: VINEGAR GLOSSED CHICKEN - PUTTING IT ALL ON THE …
From puttingitallonthetable.com
VINEGAR ROAST CHICKEN RECIPE | D'ARTAGNAN
From dartagnan.com
VINEGAR-GLOSSED CHICKEN WITH SAUTEED MUSHROOMS
From keeprecipes.com
VINEGAR GLOSSED CHICKEN : MAD HUNGRY
From madhungry.com
VINEGAR GLOSSED CHICKEN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
VINEGAR-GLOSSED CHICKEN - LUNCHLEE
From lunchlee.com
VINEGAR GLOSSED CHICKEN - PLAIN.RECIPES
From plain.recipes
VINEGAR GLOSSED CHICKEN - RECIPE CIRCUS
From recipecircus.com
VINEGAR-GLOSSED CHICKEN - BIGOVEN
From bigoven.com
VINEGAR-GLOSSED CHICKEN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
VINEGAR-GLOSSED CHICKEN
From mealplannerpro.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #easy #chicken #meat #3-steps-or-less
You'll also love