Chicken In Red Wine Vinegar Recipes

Steps:

• Brown the seasoned chicken in batches in the butter with a bit of oil as well to stop it burning.
• Drain fat from skillet and return chicken to skillet.
• Slowly pour the vinegar into the hot pan to deglaze. Stand back from fumes!
• Over med-high heat, reduce the vinegar by about half, turning chicken periodically to bathe it.
• Add tomatoes and stock, cover and simmer gently until flavours melded and mingled, about 20 minutes.
• Remove the pan from heat, set aside the chicken and keep warm.
• In the pan, whisk in a knob of butter for a beautiful shiny sauce.
• Pour the sauce over the chicken and then strew with herbs.
• Enjoy with a potato gratin or creamy mash and steamed green beans ( for example ).

Steps:

• 1. In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to 1/2 cup, about 8 minutes.
• 2. Heat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs.
• 3. Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer.
• 4. Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates.
• 5. Add the crème fraîche to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken and serve.

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.

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.

Steps:

• Cook the bacon over medium heat in olive oil in a large Dutch oven until crisp, about 8 minutes. Remove with a slotted spoon and set aside. Season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. Set aside. Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over medium-high heat until browned, about 8 minutes. Stir in the potatoes and carrots. Add the 1 1/2 teaspoons salt and the flour, stir to coat the vegetables.
• Pour in the wine and chicken broth, stir until you don't see any lumps of flour. Add the chicken, thyme, bay leaves, and half of the bacon to the stew. Bring to a boil then reduce to a simmer. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes.
• Stir in the parsley and vinegar. Adjust seasoning with salt and pepper, to taste, and serve with the remaining bacon.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

Steps:

• Preheat oven to 425 degrees F. and place a cast iron pan roasting tray in the oven (if you don't have one no problem).
• Bring a pot of water to a boil add a pinch of salt and add your potatoes. Cook until they are super fluffy... like really soft, but still holds their shape (12-15 minutes). Drain and allow to evaporate for 10 minutes... you want them very dry for super crunch.
• Remove roasting pan from oven and add 2 Tbsp olive oil, shake the potatoes in a bowl and carefully add them in . Season with salt and pepper and give them a toss, before placing in the oven for 15 minutes.
• Remove from the oven and add butter along with the garlic and thyme. Give the pan a mix to coat every fluffy potato. Add the potatoes back in the oven when the veggies and chicken go in to cook for a final 10-15 minutes (see step 6).
• Meanwhile, remove cast iron pan from oven and place on a medium-heat (regular frypan is fine) add drizzle in 2 Tbsp of olive oil. Pat the skin of the chicken dry and season with salt, then place skin-side down in the pan. cook for 5-7 minutes or until skin is super crispy, remove chicken.
• Add remaining 1 Tbsp of Olive oil to the pan and add your brussels sprouts and onions, cook for 3-4 minutes or until slightly colored. Deglaze with both the red wine and balsamic vinegar and add rosemary & honey. Season with salt and pepper, place chicken on top and pop in the oven to cook for a further 10 minutes.
• Serve chicken and red wine veggies with the crunchiest potatoes.

Steps:

• Fill a large sauce pan with water on high heat.
• Allow to boil and add pasta.
• Cook until al dente and rinse with hot water.
• Set aside.
• Heat a non-stick frying pan with oil on med heat.
• Place chicken breast in pan with 1/3 of vinegar.
• Cook chicken turning over until chicken is cooked through.
• Allow chicken to lightly simmer in vinegar by pouring vinegar over top of chicken while cooking.
• When chicken is cooked through remove carefully from pan and cut into strips, returning to pan on lowest setting to keep warm.
• (Its alright to allow the chicken to slightly brown, but do not allow to dry out). Empty can of spaghetti sauce into sauce pan.
• Over medium heat stir until heated through.
• (Add any chopped vegetables to make a chunkier sauce- such as chopped tomatoes, green pepper, onion, zucchini, broccoli, carrots, etc.) Add chicken to sauce before serving.
• (Alternatively add sauce to pasta and sprinkle pieces of chicken over top).

Steps:

• 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.

Steps:

• Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine shallots and garlic in a large skillet over medium heat; cook and stir until starting to brown, about 5 minutes. Pour in red wine. Add pomegranate syrup, honey, a few pinches of rock salt, soy sauce, sumac, peppercorns, cloves, cornstarch, and Aleppo pepper. Cook and stir until sauce thickens and coats the spoon, 5 to 10 minutes.
• Spread chicken wings in a baking dish; sprinkle some rock salt on top. Pour sauce over chicken; spread evenly with a brush.
• Bake in the preheated oven, basting occasionally with the brush, until chicken is no longer pink in the center, about 45 minutes. Turn on the broiler; broil chicken until dark, about 10 minutes. Sprinkle poppy seeds on top.

Steps:

• Cut the chicken for saute. Blanch the lardons
• Wash and cut the mushrooms into quaters.
• saute the lardons, mushrooms and chipolatas in a mix of butter and oil. remove when cooked.
• Lightly season the pieces of chicken and place in the pan with the onions. saute untill almost cooked. drain off the fat.
• just cover with red wine and brown stock; cover with a lid and finish cooking.
• remove the chicken and onions,place into a clean pan.
• lightly thicken the liquor with a beurre manie from the 25g of butter and 25g flour.
• Pass the sauce over the chicken and onions, add the mushroom, chipolatas and lardons.

Steps:

• 1. Season the chicken with salt and pepper. 2. Melt 2 tablespoons of the butter in a large skillet until foaming. 3. Brown the chicken well on all sides a few pieces at a time. (You're not cooking the chicken here just making the skin crisp and giving it color so 5 minutes per side is about right). 4. Remove the chicken to a plate. 5. Add the garlic to the pan and cook about 10 minutes. 6. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. 7. Return the chicken to the pan. 8. Add the tomatoes and tomato paste. 9. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf to make a bouquet garni. (Unflavored dental floss works fine). 10. Add the bouquet garni to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. 11. Transfer the chicken to a dish, cover, and keep warm. 12. Pour the stock into the pan juices and boil until thickened, about 10 minutes. 13. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. 14. Whisk in the remaining tablespoon of butter. 15. Season, and pour over the chicken. 16. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.

Steps:

• Preheat oven to 325 degrees F. Wash chicken tenders and trim excess fat. Place chicken in a large bowl, add red wine vinaigrette dressing and let sit for about 10 minutes.
• Sprinkle 1 teaspoon of flour in to the baking bag and place bag on a baking pan. Using tongs or a big fork place chicken tenders in bag.
• Place in oven and cook for 20 minutes. Take out of oven and sprinkle cheese on the top of the chicken. Place back in oven for 15 minutes. Take chicken out, and serve while hot.