CIDER VINEGAR CHICKEN
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
- Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.
Nutrition Facts : Calories 141.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 1570.6 mg, Sugar 0.2 g
CHICKEN WITH VINEGAR
- Cook chicken:
- Put oven rack in middle position and preheat oven to 350°F.
- Pat chicken dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil and 1 tablespoon butter in a 10- to 12-inch heavy skillet over moderately high heat until foam subsides, then brown chicken in 2 batches, turning over once, 8 to 10 minutes per batch. Transfer chicken as browned to a small (13- by 9-inch) flameproof roasting pan, arranging it in 1 layer. Once all chicken is browned, roast, uncovered, in oven 15 minutes.
- Make sauce while chicken roasts:
- Discard all but 2 tablespoons fat from skillet, then add garlic, shallots, carrot, thyme sprigs (2), and bay leaves and cook over moderately high heat, stirring and scraping up brown bits, until vegetables are browned, 3 to 6 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, vinegar, sugar, and remaining teaspoon salt and 1/2 teaspoon pepper and boil, stirring occasionally, until reduced by half, 5 to 10 minutes.
- Finish sauce and chicken:
- Add chicken broth to sauce along with any juices from roasting pan and bring to a boil. Pour through a fine-mesh sieve onto chicken in roasting pan, pressing on and then discarding solids. Continue to roast chicken, uncovered, until just cooked through, about 15 minutes more.
- Transfer chicken with tongs to an ovenproof serving dish and keep warm, uncovered, in turned-off oven.
- Meanwhile, boil sauce in roasting pan over high heat, stirring occasionally, until reduced to a scant cup, then remove sauce from heat and swirl in remaining 2 tablespoons butter. Season with salt and pepper and pour sauce over chicken.
My grandmother used to make something similar to this quite often. It was one of the grandkids favorites. She would serve it to us with honey carrots and mashed potatoes.
Provided by Sureglad
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 8
- Preheat the oven to 425 degrees.
- Lightly grease a 13 x 9-inch pan.
- Place the chicken in the pan.
- In a small bowl, combine the vinegar, soy sauce, and Worcestershire sauce.
- Sprinkle 1/3 of this mixture over the chicken.
- Season with the salt, pepper, garlic powder, and onion powder.
- Bake for 30 minutes.
- Remove the chicken from the oven, and baste with another 1/3 of the vinegar mixture. Bake 15 minutes longer.
- Baste again with the remaining vinegar mixture.
- Return to the oven, and continued baking for 15 minutes, until the skin is golden brown and crispy.
Nutrition Facts : Calories 269.3, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 1253.2, Carbohydrate 2.8, Fiber 0.2, Sugar 1.2, Protein 32.1
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
Yield 4 serving(s)
Number Of Ingredients 12
- 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 WITH VINEGAR (MARK BITTMAN)
A fantastic dish! This is from Bittman's "The Best Recipes in the World." Everything that I've made from this book has been great. I used boneless skinned breasts. The cooking method for them wasn't quite right, and I'll probably do the timing differently next time. Paul Bocuse's variation is below.
Provided by Debbie R.
Yield 4 serving(s)
Number Of Ingredients 4
- Preheat oven to 450. Set large skillet (with steep sides to minimize spattering) over med-high heat. Add 2 T. oil and wait a minute. When it is good and hot, place chicken in skillet, skin side down. Cook undisturbed for about 5 minute or until nicely browned. (For breasts, it was only 4 minutes.) Turn and cook for 3 minutes on the other side. Season with salt and pepper if desired.
- Place chicken in oven. Cook for 15 to 20 minutes or untl just about done (juices run clear and there will be the barest trace of pink near bone). Transfer chicken to an ovenproof platter. Place in oven. Turn off oven and leave door slightly ajar.
- Pour off most of the cooking juices from skillet. Place over med-high heat. Add scallions. Cook, stirring, until tender about 2 minutes. Add vinegar. Raise heat to high. Cook for 1 or 2 minutes until the powerful smell has subsided somewhat. Add 1/2 cup water. Cook another 2 minutes, stirring until it's slightly reduced and somewhat thickened.
- Return chicken and any accumulated juices to skillet. Turn chicken in sauce. Serve immediately.
- Paul Bocuse Poulet au Vinaigre: In step 1, brown chicken in 1 stick butter. In step 3 add 3 T. butter to reduced vinegar sauce, stirring until it thickens.
CHICKEN WITH VINEGAR
- Preheat the oven to 450°F. Set a large skillet-preferably with steep sides to minimize spattering-over medium-high heat. Add 2 tablespoons butter and wait a minute. When it is good and hot, place the chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until the chicken is nicely browned. Turn and cook for 3 minutes on the other side. Season with salt and pepper.
- Place the chicken in the oven. Cook for 15 to 20 minutes, or until it is just about done (the juices will run clear, and there will be the barest trace of pink near the bone). Transfer the chicken to an ovenproof platter and place the platter in the oven; turn off the oven and leave the door slightly ajar.
- Pour most but not all of the cooking juices out of the skillet. Place the skillet over medium-high heat and add the shallot; sprinkle with a little salt and pepper and cook, stirring, until tender, about 2 minutes. Add the vinegar and raise the heat to high. Cook for a minute or two, or until the powerful 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 the butter if desired.
- Return the chicken and any accumulated juices to the skillet and turn the chicken in the sauce. Serve immediately.
- Paul Bocuse's Poulet au Vinaigre
- This is closer to the original and much richer: In step 1, brown the chicken in 8 tablespoons (1 stick) butter. In step 3, add 3 tablespoons butter to the reduced vinegar sauce, stirring until it thickens.
CHICKEN WITH VINEGAR
From Gourmet magazine, January 2006. This makes a beautiful dish to serve to company, but still cooks in a reasonable amount of time.
Provided by IngridH
Categories Whole Chicken
Yield 6-8 serving(s)
Number Of Ingredients 15
- Preheat oven to 350°F.
- Rinse and dry chicken, then sprinkle with 1 teaspoon of salt, and 1/2 teaspoon pepper.
- Heat oil and 1 tablespoon of butter in a large heavy skillet of medium high heat.
- Brown the chicken on all sides (in 2 batches if necessary to keep from crowding pan). Set aside the pan when finished, do not rinse.
- Place the browned chicken in a single layer in a small roasting pan.
- Roast, uncovered, for 15 minutes. Chicken will not be cooked through at this point.
- While chicken is roasting, start the sauce:.
- Remove all but 2 tablespoons of fat from the pan used to brown the chicken.
- Add the garlic, shallots, carrot, thyme, and bay leaf; cook over medium high heat until vegetables are browned.
- Add the tomato paste, stir, and cook for 1 minute.
- Add the wine, vinegar, sugar, 1 teaspoon of salt and 1/2 teaspoon of pepper.
- Bring to a boil, stirring occasionally and cook until liquid is reduced by half.
- Add the chicken stock and any juices from the roasting pan to the sauce and return to a boil.
- Pour the sauce through a strainer, onto the chicken, pressing on the vegetables to get all of the liquid out. Discard the vegetables left in the strainer.
- Return the chicken to the oven, uncovered, and roast for another 15 minutes, or until the chicken is just done.
- Move the chicken to a serving platter, and cover to keep warm while finishing the sauce.
- Boil the sauce remaining in the roasting pan over high heat, until reduced to about a cup.
- Remove from the heat, then add the remaining 2 tablespoons of butter, stirring just until incorporated.
- Taste the sauce, and add salt of pepper as needed.
- Pour the sauce over the chicken, and serve immediately.
Nutrition Facts : Calories 630.9, Fat 43.9, SaturatedFat 14.2, Cholesterol 179, Sodium 1015.6, Carbohydrate 10.1, Fiber 0.5, Sugar 5.9, Protein 39.8
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CHICKEN IN VINEGAR SAUCE RECIPE - PAUL BOCUSE - FOOD
5/5 Total Time 40 minsAuthor Paul Bocuse
- In a large, deep skillet, melt 2 tablespoons of the butter in the olive oil. Add the garlic. Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until lightly browned all over, about 8 minutes. Add the vinegar and tomatoes and bring to a simmer. Cover and simmer over moderately low heat until the chicken is cooked through, about 15 minutes. Transfer the chicken to a platter and keep warm.
- Boil the sauce over moderately high heat until slightly thickened, about 4 minutes. Remove from the heat.
- Peel the garlic cloves and mash them into the sauce. Whisk in the remaining 2 tablespoons of butter and stir in the parsley; season with salt and pepper. Pour the sauce over the chicken and serve.
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Top Asked Questions
What is the best way to cook chicken breast in vinegar?Chicken breasts baked with cider vinegar and a sprinkling of garlic salt. Pucker up! Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
Is chicken too tangy when cooked with vinegar?I did NOT find it too tangy at all - the vinegar ends up blending with all of the juice/liquid let off by the chicken. Could use a little perking up - next time I will add crushed garlic maybe seasoning salt/celery salt pepper paprika. Read More CHICKEN WAS VERY MOIST AND TASETED GREAT. VERY EASY TO PREPARE AND DONE IN NO TIME.
How long do you cook chicken in a skillet with vinegar?Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until lightly browned all over, about 8 minutes. Add the vinegar and tomatoes and bring to a simmer. Cover and simmer over moderately low heat until the chicken is cooked through, about 15 minutes.
How do you thicken fried chicken with vinegar?Add vinegar. Raise heat to high. Cook for 1 or 2 minutes until the powerful smell has subsided somewhat. Add 1/2 cup water. Cook another 2 minutes, stirring until it's slightly reduced and somewhat thickened. Return chicken and any accumulated juices to skillet.