French Chicken In Vinegar Sauce 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:

• Melt butter in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and cook until golden, about 4 minutes per side. Transfer chicken to plate. Add shallots to skillet and sauté 30 seconds. Add vinegar; boil until reduced to glaze, about 2 minutes. Stir in broth. Return chicken, skin side up, to skillet. Reduce heat to medium-low, cover and simmer until cooked through, about 12 minutes. Using tongs, transfer chicken to 2 plates. Add tarragon to liquid in skillet. Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about 2 minutes. Spoon sauce over chicken.

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:

• Chop whole onion.
• Heat nonstick pan over high heat, reduce heat to medium-high and spray with pan spray. Add onion, and saute until it begins to brown and soften.
• Add chicken breasts, and brown on both sides.
• Reduce heat to simmer, and add tomato puree, wine, vinegar, chicken stock and tarragon. Cover, and continue cooking until chicken is tender, about 10 minutes total. Season with salt and pepper.

Steps:

• Season chicken with salt and pepper and lightly coat with flour.
• Put water on to boil for pasta. Meanwhile, in a large skillet over medium high heat, add olive oil. Add chicken and cook until golden brown. Remove chicken from skillet; tent to keep warm. Reduce heat to medium. In the same skillet, melt the butter. Add the leeks and mushrooms and saute until softened. Add vinegar and reduce by three-fourths. Add cream and tomatoes and cook until thickened. Add half the basil and all the cheese; reduce heat to keep warm.
• Cook pasta according to package directions. Add pasta to the cream sauce and toss with sauce. Garnish with the remaining basil. Serve chicken breasts alongside pasta.
• Note: if you can't find tarragon vinegar, make your own by combining 1 quart champagne vinegar, 3 whole peppercorns and 1/4 cup tarragon and letting it rest for 24 hours. If using dried pasta rather than fresh, start cooking the pasta before making the sauce so it comes together at the same time.

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.

Steps:

• Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
• Prepare the salad: Add the chicken to the dressing and toss.
• To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
• Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.