Chicken With Vinegar And Onions Recipes

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:

• In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.
• Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.
• Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you'd like, run pan under the broiler for 1 to 2 minutes at the end of cooking.
• Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.

Steps:

• Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
• Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
• Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.

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.

Steps:

• Season chicken with salt and pepper.
• In a large skillet, saute chicken in 2 tablespoons of oil over medium high heat, turning once for a total of about 8 minutes or until golden brown.
• Transfer chicken to a plate.
• Add 2 remaining tablespoons of oil to the skillet and cook peppers and onions, stirring often until just softened.
• Add garlic and stir for about 1 minute.
• Stir in basil and vinegar and return chicken and juices to the skillet.
• Reduce heat to low and simmer until chicken is cooked through, about 3 more minutes.
• Taste and adjust salt and pepper seasonings.

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:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour 1 tablespoon oil into a baking dish. Arrange potato slices in the bottom of the dish.
• Mix parsley and garlic together in a small bowl.
• Season underside of the chicken breasts with salt and pepper. Loosen skin and push parsley and garlic mixture underneath.
• Place chicken on top of potatoes in the dish. Arrange onion wedges around chicken. Drizzle remaining 1 tablespoon olive oil and balsamic vinegar over chicken.
• Bake in the preheated oven, basting occasionally with juices, until an instant-read thermometers inserted into the center reads 165 degrees F (74 degrees C), about 30 minutes.

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Steps:

• Cut each chicken breast half into three pieces. Heat olive oil over medium high heat. Add chicken, cover, and let brown while you cut the onion.
• Cut the onion into 1/4-1/2 inch wedges. Add them to the pan. Turn the chicken pieces over (they should be brown on the bottom side now). Cover and cook some more while chopping garlic.
• Chop the garlic coarsely and add to pan.
• Add salt and red pepper flakes to taste. Allow to cook a few minutes, then add the wine or cooking wine. Bring to a boil, then reduce heat to simmer. Add balsamic vinegar and pimientos. Stir, cover, and cook at simmer for 20 minutes (while you cook the rice). There will be a broth left over to spoon over the chicken, onions, and rice.
• Cook the rice in the chicken stock. Consult the rice package for correct proportions.
• Serve the chicken over the rice.

Steps:

• For the onions:
• Coat a large saute pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat. Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color.
• Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy. Taste and reseason if needed. Remove from the heat and set aside.
• For the pate:
• Coat a large saute pan with olive oil and add the anchovies, capers, and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.
• Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy.
• Transfer the mixture to a food processor and puree until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pate and top with the balsamic onions to serve.

Steps:

• Season the chicken with salt and pepper and heat the oil in a large skillet over medium high heat. Brown the chicken in batches, making sure not to crowd in the pan, on both sides. Transfer the pieces to a bowl as they're done.
• Spoon out all but 2 tbsp oil from the skillet. Add the onions and a large pinch of salt to the skillet and lower heat to medium. Cook 10 minutes, or until onions are soft and lightly colored. Make sure to scrape the bottom of the pan while onions cook to release any browned bits. Add the garlic and hot pepper and cook for 1 more minute. Pour in the vinegar and wine and bring to a simmer.
• Submerge the chicken pieces in the onions and vinegar and pour in any juices from the bowl. Cover and simmer 15 minutes. Turn the chicken pieces over and cook an additional 10 minutes. Spoon the chicken, onions and juices onto a large platter and serve.

Steps:

• In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
• Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
• Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
• Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

Steps:

• Cook bacon in a deep heavy skilled until crisp.
• Drain on paper towels, reserving bacon grease in skillet.
• Pat chicken dry and season with salt and pepper.
• Brown chicken in bacon grease, in 2 batches, over medium high heat, turning, about 8 minutes.
• Transfer chicken to plate.
• Pour off all but 2 tablespoons fat.
• Lower heat, add onions to skillet and cook, covered, stirring occasionally, until soft and lightly brown, about 10 minutes.
• Remove lid and continuing cooking until deep golden, about 10 minutes more.
• Add garlic and 1 cup water to skillet and bring to a boil, stirring 1 minute.
• Return chicken to skillet, turning pieces to coat, then arrange them skin side up and gently simmer, covered, until cooked through, about 30 minutes.
• Transfer chicken to serving dish.
• Add balsamic vinegar to sauce and boil, uncovered, mashing garlic, until slightly thickened.
• Season with salt and pepper and pour over chicken, then sprinkle with bacon.

Steps:

• Heat the oil in a large, non-stick pan, high heat.
• Cut onion into thin rounds.
• Add 1/4 tsp. pepper and 1/8 tsp. salt.
• Saute, cooking about 5 minutes.
• Reduce to med-high.
• Add chicken, 1/4 tsp. pepper, 1/8 tsp. salt, marjoram and oregano.
• Cook 2 minutes, and then add balsamic vinegar.
• Stir and reduce heat to low, cover, and simmer for 25-35 minutes.
• Cook uncovered for another 2-4 minutes, until sauce has reduced somewhat.
• If you want to garnish the dish, sprinkle with chopped parsley and serve with lemon wedges.

Steps:

• Season the thighs with the salt and pepper.
• In a wide, heavy-bottomed pot that has a lid, melt the butter over medium heat. Add the thighs, skin side down, and let them cook without moving them around for 7 minutes. You are encouraging good caramelization of the skin and developing a ton of flavor in the process. After 7 minutes turn the thighs over and add the onions, paprika, and garlic to the pot. Cook for 5 minutes and then add the vinegar, being careful not to let it flame up.
• This is a good time to get a spatula and loosen up all of those pan drippings. The vinegar needs to cook down by half, and when it does, add the stock. Cover and reduce the heat to low. Cook for 20 minutes over low heat, remove the lid, and add the oranges, mint, and spinach. Stir lightly and serve immediately.

Steps:

• Cook onions in a large pot of boiling salted water until tender, 5-8 minutes. Drain and let cool. Trim root ends; peel.
• Meanwhile, heat oil in a large heavy pot over medium heat. Add pancetta to pot and cook, stirring occasionally, until fat is rendered and pancetta is brown, 8-10 minutes. Using a slotted spoon, transfer pancetta to a large bowl.
• Add onions to same pot and cook, stirring occasionally, until beginning to brown, 8-10 minutes. Add garlic and cook, stirring often, until fragrant, about 3 minutes. Transfer onions and garlic to bowl with pancetta.
• Season chicken with salt and pepper. Working in batches, add chicken to pot skin side down and cook, turning, until browned on all sides, 10-15 minutes per batch; transfer to bowl with onions.
• Carefully drain fat from pot and return to medium-high heat. Add both vinegars to pot and bring to a boil, stirring and scraping up any browned bits from bottom of pot. Add broth, raisins, bay leaves, and reserved chicken, pancetta, onions, and garlic to pot. Bring to a boil, reduce heat, and simmer, partially covered, until chicken is fork-tender, 35-40 minutes.
• Using a slotted spoon, transfer chicken and onions to a large platter. Skim fat from cooking liquid and discard. Remove bay leaves, and season sauce with salt and pepper. Spoon sauce over chicken and onions.

Steps:

• Make the marinade:
• In a large shallow dish whisk together the wine, the vinegar, the garlic paste, the mustard, and pepper to taste.
• Arrange the chicken, pricked in several places with a fork, in one layer in the dish, let it marinate, covered and chilled, turning it once, for at least 3 hours or, preferably, overnight. and drain it, reserving 1/2 cup of the marinade and discarding the rest.
• In a shallow dish whisk together the egg and the reserved marinade. In another shallow dish stir together the flour, the salt, the thyme, and pepper to taste. Dip the chicken in the egg mixture, letting the excess drip off, and dredge it twice in the flour mixture to make a thick coating, shaking off the excess each time. Reserve the remaining flour mixture. Let the chicken stand in one layer on a wire rack for 15 minutes.
• In a large skillet, preferably cast-iron, heat 1 inch of the oil to 375°F. and in it fry half the chicken for 1 minute on each side. Reduce the heat to moderate so that the temperature of the oil is reduced to 300°F., fry the chicken, uncovered, for 20 to 25 minutes, or until it is cooked through, and transfer it with tongs to paper towels to drain. Keep the chicken warm while frying the remaining chicken in the same manner. Dredge the onions in the reserved flour mixture, shaking off the excess, and in the skillet fry them in 375°F. oil, turning them carefully, for 5 minutes, or until they are lightly golden. Transfer the onions with a slotted spoon to paper towels to drain and sprinkle them with salt to taste. Mound the onions in the middle of a large platter and arrange the chicken around them.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Starting at the neck, carefully loosen the breast skin away from the flesh, trying not to tear it, then place a branch of rosemary down the side of each one. Put the rest of the rosemary in the cavity. Season the chicken inside and out, place in a roasting tin, then sit an onion in each corner of the tin. Drizzle the olive oil over the chicken and onions, then roast everything for 1 hr 20 mins.
• Meanwhile, stir the vinegar and honey together until the honey has dissolved. When the chicken has had about 40 mins, whip it out of the oven, drizzle the chicken and onions with the vinegar mix, then continue to roast until the time is up. Remove the chicken to rest, turn the onions over and continue to roast them in the oven while the chicken rests, about 20 mins. Serve each person a portion of chicken, a roasted onion and some of the sticky pan juices.