CHICKEN WITH VINEGAR
Jean-Georges Vongerichten learned how to make this recipe from the great Paul Bocuse, who added it to his repertoire while cooking for Eugenie Brazier, his teacher at La Mère Brazier in Lyon, France. Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world. Mr. Bocuse insisted that it was neither the amount of work nor the cost of ingredients that determined the worthiness of a dish, but how it tasted. The variations are numerous, but the piercing flavor of vinegar is so dominant that it matters little whether you use shallots or garlic, thyme or tarragon. One technical note: Most wine vinegar sold in the United States has an acidity level of 7 percent; many French vinegars are just 5 percent acidity. So it's best to cut strong vinegar with some water.
Provided by Mark Bittman
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 28 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 972 milligrams, Sugar 1 gram, TransFat 0 grams
VINEGAR CHICKEN
Tender, aromatic chicken dish. My grandmother used to make this. Viva la Vinegar!
Provided by Elly D.
Categories Meat and Poultry Recipes Chicken
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 385.4 calories, Carbohydrate 10.4 g, Cholesterol 81.9 mg, Fat 22.1 g, Fiber 2.2 g, Protein 29.9 g, SaturatedFat 5.6 g, Sodium 792.6 mg, Sugar 6.8 g
CHICKEN IN VINEGAR
From the cookbook author Anne Willan, I learned her version of this classic recipe during my stay at her home in Burgundy. To tell the truth, I like it even better than sauteed chicken in wine, because the extra acid and lack of cream makes a tangier, less cloying dish.
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
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.
SHEET PAN VINEGAR CHICKEN
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Toss the onions with 1/2 tablespoon of the oil on a large rimmed baking sheet. Arrange the chicken thighs on top and sprinkle them all over with the smoked paprika and salt and pepper. Drizzle the vinegar onto the baking sheet, then roast in the oven about 15 minutes.
- Meanwhile, toss the cherry tomatoes, olives, rosemary and garlic with the remaining 1 tablespoon oil, a big pinch of salt and pepper to taste. Add the mixture to the baking sheet with the roasted chicken and continue to roast until the chicken is golden brown and cooked through, 10 to 15 minutes more.
- Sprinkle with the parsley and serve the chicken with the vegetables and juices from the baking sheet.
CHICKEN WITH VINEGAR
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.
CHICKEN WITH VINEGAR
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.
FRENCH CHICKEN IN VINEGAR SAUCE
A wonderful recipe for chicken featuring balsamic vinegar. What sets this apart from others is the surprise inclusion of that distinctly American condiment, catsup. Together these create a delicious sweet and sour combination. This Cooking Light inspired dish is just 4 points per serving. For Core followers, count 1/2 point per serving for the wine or substitute with additional broth.
Provided by justcallmetoni
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add 1 or 2 tablespoons of water to a large nonstick skillet and add onions.
- Cook the onions for 4 minutes until they begin to soften.
- Apply small amount of cooking spray and cook another minute or two until there is some browning and carmelization.
- Add chicken and sauté each side 3 minutes or until browned.
- Combine wine and remaining ingredients (wine through black pepper) in a medium bowl; stir well.
- Add wine mixture to chicken mixture and cover, reduce heat and simmer 15 minutes.
- Turn chicken over.
- If you like a thick sauce, remove cover and cook an additional 5 minutes.
- Otherwise return cover and simmer an additional 5 minutes.
Nutrition Facts : Calories 284.1, Fat 6.9, SaturatedFat 1.8, Cholesterol 142.3, Sodium 629.7, Carbohydrate 14.1, Fiber 1.5, Sugar 7.2, Protein 35.1
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
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
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
VINEGAR CHICKEN WITH CRUSHED OLIVE DRESSING
This tangy, turmeric-stained, sheet-pan chicken makes the most of the schmaltzy bits left behind on the pan, which is deglazed with fresh garlic, briny olives and a bit of water. Think pan sauce, but done on a sheet pan.
Provided by Alison Roman
Categories weeknight, poultry, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.
- Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.
- Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper.
- Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.
- Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy. Pour olive mixture over the chicken, then serve.
VINEGAR GRILLED CHICKEN
A delicious marinade for grilled chicken.
Provided by Wendy Shirley
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 4
Number Of Ingredients 8
Steps:
- Place the water, vinegar, pepper, salt, Worcestershire sauce, hot sauce, and melted margarine into a large, resealable plastic bag. Shake to combine ingredients, then add chicken, seal, and shake to coat. Place in refrigerator to marinate at least 4 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade.
- Cook on preheated grill until no longer pink in the center; about 10 minutes per side.
Nutrition Facts : Calories 400 calories, Carbohydrate 3.7 g, Cholesterol 161.5 mg, Fat 14.8 g, Fiber 0.5 g, Protein 59.5 g, SaturatedFat 3.3 g, Sodium 3133.7 mg, Sugar 1 g
TURMERIC-BLACK PEPPER CHICKEN WITH ASPARAGUS
In this sweet and spicy stir-fry, black pepper, honey and rice vinegar help accentuate turmeric's delightfully earthy qualities. Thinly sliced asparagus doesn't need much time to cook, but feel free to swap with any other vegetables that cook in just a few minutes, like thinly sliced green beans, frozen peas or baby spinach. Serve this with rice or rice vermicelli noodles, or tuck it into a lettuce cup or pita with yogurt and fresh herbs. You could also trade the chicken for tofu, shrimp or cubed pork shoulder.
Provided by Ali Slagle
Categories dinner, quick, weekday, poultry, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.
- In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
- In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.
- Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
- Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.
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CHICKEN IN VINEGAR SAUCE RECIPE - PAUL BOCUSE | FOOD & …
From foodandwine.com
5/5 Total Time 40 minsServings 4
- 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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