CHICKEN BRAISED WITH GRAPES
This chicken casserole is simple to prepare, yet stunning and a trifle unusual to serve. The addition of whole clusters of seedless grapes elevates it from easy everyday to dinner-party material. I based it on two recipes: the memory of a chicken dish that I ate many years ago in Toulouse, France, and the classic poulet au vinaigre, or chicken in vinegar sauce. A mellow, aged sherry vinegar and a high-quality balsamic complement the grapes. I prefer a 15-year-old balsamic, which replaces the smidgen of tomato that is often included in poulet au vinaigre. One final tip: Be sure the grapes you select - and they can be black or green instead of red - are sweet and have green stems, an indication of freshness.
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pat chicken parts dry. Melt butter in a 4-quart casserole. Brown chicken on both sides, a few pieces at a time, over medium-high heat, removing pieces to a platter as they finish. Season with salt and pepper. Reduce heat to medium.
- Add onion and garlic and cook, stirring, a couple of minutes until soft. Stir in sherry vinegar, chicken stock and cardamom. Return chicken to the pot and baste with stock mixture. Place grape bunches in pot, add thyme, cover and reduce heat to very low. Let cook 30 minutes. Chicken juices should run clear when thigh or leg is pierced with the tip of a knife.
- Transfer chicken to a warm serving platter and arrange grape clusters on top and around chicken. Tent with foil to keep warm. Heat pot on high, stir in balsamic vinegar and cook 2 to 3 minutes until sauce is somewhat reduced and thickened. Check seasoning. Discard thyme. Spoon sauce over chicken and grapes, and serve.
Nutrition Facts : @context http, Calories 660, UnsaturatedFat 26 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 13 grams, Sodium 901 milligrams, Sugar 13 grams, TransFat 0 grams
CHICKEN BRAISED WITH SHERRY VINEGAR AND GRAPES
Make and share this Chicken Braised With Sherry Vinegar and Grapes recipe from Food.com.
Provided by English_Rose
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350°F Toss the chicken pieces in the seasoned flour. Next, heat the butter and oil together in a frying pan and, when really hot, fry the chicken pieces in two or three batches until well browned all over. Place the chicken in a flameproof casserole dish.
- Brown the shallots in the frying pan, stir in the garlic, then put them in the casserole. Now add the vinegar, bring it to the boil, add the stock, then pour over the chicken. Tuck in the bay leaves and thyme. Cover and cook for 35 mins, then add the grapes and cook in the oven for 15 minutes Now transfer the chicken pieces, shallots and grapes to a warmed serving dish.
- Place the casserole on the stove top, bring to the boil and whisk in the cornstarch, then boil rapidly for a couple of minutes until the sauce is lightly thickened. Pour the sauce over the chicken and serve immediately with boiled rice.
Nutrition Facts : Calories 707.5, Fat 36.6, SaturatedFat 11.1, Cholesterol 198.8, Sodium 333.5, Carbohydrate 27.9, Fiber 0.8, Sugar 13.3, Protein 65
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
VINEGAR-AND-GARLIC-BRAISED CHICKEN
A Filipino-inspired braise similar to adobo with the potent combination of vinegar, soy sauce, sugar, and garlic that acts as both marinade and simmer sauce. Once the chicken is tender and the sauce reduces to a glossy consistency, it takes on a sweet and sour flavor that is delightful drizzled over a bowl of Coconut Rice and steamed baby bok choy.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 3h
Number Of Ingredients 8
Steps:
- Combine vinegar, soy sauce, sugar, bay leaves, garlic, and 1 teaspoon pepper in a bowl; add chicken and toss until coated with marinade. Cover bowl and refrigerate at least 2 hours and up to overnight.
- Remove chicken (reserving marinade) and pat dry with paper towels. Heat oil in a large Dutch oven over medium. Add half of chicken and cook until golden brown, 3 to 5 minutes. Turn and brown other sides about 2 minutes more; transfer to a plate and repeat with remaining chicken.
- Return all chicken and any accumulated juices to Dutch oven; add reserved marinade, making sure liquid comes halfway up sides of chicken (you may need to nestle it). Bring to a simmer over high, then reduce heat to low, cover, and cook until chicken is cooked through and tender, 20 to 25 minutes. Transfer chicken to a clean plate. Skim fat from liquid with a spoon and discard bay leaves. Increase heat to medium‐high and reduce liquid until syrupy (you should have about 1 cup). Spoon sauce over chicken and serve.
BRAISED CHICKEN LEGS WITH GRAPES AND FENNEL
Steps:
- Place a rack in middle of oven; preheat to 375°F. Season chicken legs all over with 3 tsp. salt.
- Swirl 1 Tbsp. oil in a large Dutch oven or other heavy pot to coat and heat over medium-high. Place 2 chicken legs, skin side down, in pot, making sure skin is in direct contact with pan. Cook, undisturbed, until dark golden, about 5 minutes. Turn over and cook until golden on other side, about 2 minutes. Transfer to a large plate. Repeat with remaining 2 chicken legs; reserve pot.
- Meanwhile, working one at a time, stand a bulb, root end down, on a cutting board and slice off a short end to create a flat surface. Turn cut side down and slice ½" thick, starting from the top end of bulb so the root end can hold the layers in place while you slice. Discard last ¼" (root end) of each bulb and pop out and discard tougher center from slices. Transfer fennel to a large bowl and add half of the grapes, ½ tsp. salt, and remaining 1 Tbsp. oil; toss to coat. Set aside.
- Reduce heat to medium and combine broth, honey, chile paste, and remaining 1 tsp. salt in reserved pot. Stir to combine and dissolve salt. Place remaining grapes in pot and arrange chicken legs, skin side up and overlapping if needed, over grapes. Top with dressed fennel and grapes. (Don't worry if it looks crowded: Fennel will soften as it cooks.)
- Transfer pot, uncovered, to oven and roast until fennel is slightly softened, with some crispy, caramelized edges, grapes on top are swollen and browned in spots, and chicken is cooked through, 30-40 minutes. Let cool 5 minutes.
- Using a slotted spoon or tongs, transfer grapes and fennel to a bowl and chicken to a platter. Place pot over medium-high heat and bring braising liquid to a simmer. Cook until reduced by half (you should have about 1 cup liquid), 8-10 minutes. Remove from heat and stir in vinegar and fennel fronds.
- Spoon sauce over chicken and serve with fennel and grapes alongside.
GARLIC CHICKEN AND GRAPES
Grapes and sesame seeds are baked with the chicken in this unusual recipe. Served with a mustard sauce.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Combine mustard, soy sauce, honey and vinegar. Set sauce aside.
- In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down.
- If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.
Nutrition Facts : Calories 373 calories, Carbohydrate 18.1 g, Cholesterol 129.4 mg, Fat 11.1 g, Fiber 0.8 g, Protein 48.4 g, SaturatedFat 2.3 g, Sodium 753.3 mg, Sugar 14.8 g
CHICKEN WITH SHERRY VINEGAR AND GARLIC
Make and share this Chicken With Sherry Vinegar and Garlic recipe from Food.com.
Provided by Jessica K
Categories Whole Chicken
Time 1h10m
Yield 2 chickens, 8 serving(s)
Number Of Ingredients 11
Steps:
- Garlic Paste:.
- Mash minced garlic to form paste; place in bowl. Add vinegar, mustard, paprika, thyme and pepper; stir to combine. Set aside.
- Starting at neck end of each chicken and working with hands between skin and breast, gently lift skin from breast, being careful not to tear. Lift skin away from thighs and legs. Using fingers, spread half of the garlic mixture over breast beneath skin of each chicken, working forward to legs. Place on rack in large roasting pan.
- Roast in 400°F (200°C) oven for 45 minutes.
- Pour vinegar over chickens. Roast until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185°F (85°C), about 45 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes before carving.
- Skim fat from pan juices. Whisk flour into juices; cook over medium-high heat, whisking, for 1 minute. Whisk in chicken stock; reduce heat and simmer, whisking, until thickened, about 5 minutes.
- Strain into warmed gravy boat; serve with chicken.
Nutrition Facts : Calories 564.3, Fat 37.3, SaturatedFat 10.6, Cholesterol 182.9, Sodium 574.6, Carbohydrate 7, Fiber 0.6, Sugar 1.1, Protein 47.3
CRISP CHICKEN WITH SHERRY-VINEGAR SAUCE
Categories Chicken Garlic Roast Quick & Easy Gourmet
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Put oven rack in upper third of oven and preheat oven to 450°F.
- Pat chicken dry and sprinkle evenly with salt and pepper. 3Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear skin side of chicken until golden brown, 4 to 6 minutes. Transfer chicken, skin side up, with tongs to a large shallow baking pan (reserve skillet) and roast until chicken is just cooked through, 20 to 25 minutes. Let chicken stand 5 minutes.
- Meanwhile, cook garlic in reserved skillet over moderately high heat, stirring, until pale golden, 15 to 30 seconds. Add paprika, then immediately add vinegar, stirring and scraping up any brown bits, and boil 1 minute. Add broth and honey and simmer, stirring occasionally, until liquid is reduced to about 1/2 cup, about 2 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, until incorporated. Season with salt and serve with chicken.
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