Chicken With Two Vinegars Recipes

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.

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:

• Season chicken with salt and pepper. In a large cast-iron skillet, heat the oil and butter over medium-high heat, and sauté chicken until golden brown, 5 to 7 minutes a side. Transfer chicken to a platter.
• Pour off all but 1 tablespoon fat from the skillet. Add the red and white vinegars, and deglaze the pan, scraping the bottom with a spatula. Add the shallots, and sauté briefly until they become translucent. Add the white wine, and bring to a boil. Return chicken to the pan, cover, and reduce heat to low. Simmer for 15 minutes, then transfer chicken to a platter.
• Add chicken stock and tomatoes to the pan. Stir with a wooden spoon until tomatoes begin to break down and form a sauce, about 10 minutes. Add heavy cream, bring to a boil, reduce heat to low, and return chicken pieces to pan. Cook until chicken is heated through and coated with sauce, 5 to 10 minutes. Serve, if desired, with steamed rice or small tubular pasta like ziti.

Steps:

• Sprinkle the chicken pieces with salt and pepper. Melt the butter and olive oil in a saute pan and brown the chicken, a few pieces at a time. You're not cooking the chicken here, just making the skin crisp and giving it color and flavor. Five minutes per side is about right. Remove the chicken to a dish. Add the garlic and cook for 5 minutes. Deglaze the pan with the vinegar and boil down by half, about 10 minutes. Return the chicken to the pan, and pour in the stock. Add the tomato paste, tomatoes, bay leaf and thyme. Simmer, uncovered, until the chicken is cooked, about 30 minutes. Remove the chicken to a clean dish and keep warm. Strain the cooking liquid into a saucepan, pressing to get all the juices through, and whisk in the last spoonful of butter. Pour over the chicken. Sprinkle with the parsley and serve.

Steps:

• In a large skillet, saute onion slices in oil until translucent. Add chicken pieces and saute until browned.
• Add tomato sauce. Fill empty tomato sauce can with cider vinegar and add to skillet. Add salt, pepper and garlic powder to taste. Stir all together and simmer for 30 minutes or until chicken is tender and no longer pink inside.

Steps:

• 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.

Steps:

• 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.

Steps:

• 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.

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.