Chicken Bites With Sausages In A Vinegar Sauce Recipes

CHICKEN IN VINEGAR SAUCE

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.

CHICKEN BITES WITH POTATO, SAUSAGES, AND VINEGAR

Steps:

• Cut each chicken into twelve pieces as described on page 261. Wash and pat the chicken pieces dry, then season them generously with salt and pepper. Preheat the oven to 450° F. Heat 2 tablespoons of the oil in a wide, heavy skillet over medium heat. Add the sausage and cook, stirring often, until lightly browned on all sides, about 3 minutes for thinner sausages or 5 minutes for wider sausages. Remove the sausage pieces with a slotted spoon and transfer them to a roasting pan or baking dish large enough to hold all the sausage, chicken, and potatoes comfortably while allowing room for stirring. (An 18 × 15-inch roasting pan is ideal.) Season the chicken generously with salt and pepper again. Increase the heat to medium-high and add to the skillet as many pieces, skin side down, as will fit in a single layer. Cook, turning once, until well browned on both sides, about 8 minutes. As the pieces are done, remove them to the roasting pan and add the remaining chicken pieces as room becomes available. When all the chicken has been browned and removed from the pan, add the potatoes, cut side down, and cook until browned, about 6 minutes. Transfer those to the roasting pan as well.
• Whack the garlic cloves with the flat side of the knife and scatter them and the rosemary over the contents of the roasting pan. Drizzle with the remaining 2 tablespoons olive oil and roast 15 minutes, stirring gently occasionally. Sprinkle the chicken, sausage, and potatoes with the vinegar and continue roasting, stirring gently occasionally, until the chicken is cooked through and the potatoes are very tender, about 15 minutes.
• Prop up one end of the roasting pan so the fat settles on one end and let rest 5 minutes. Spoon off the excess fat from the roasting pan, sprinkle the parsley over everything, and transfer to a warm serving platter. Serve immediately.

CHICKEN WITH VINEGAR SAUCE

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.

SWEET-SOUR SAUSAGE BITES

Steps:

• In a large skillet, saute the sausage for 3-5 minutes or until lightly browned. Drain on paper towels; set aside. Drain pineapple, reserving juice; set the pineapple aside., In a large skillet, combine the cornstarch, salt and reserved pineapple juice until smooth. Stir in the syrup, water and vinegar. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Add the sausage, green pepper, cherries and pineapple. Simmer, uncovered, for 5 minutes or until peppers are crisp-tender. Transfer to a shallow serving dish. Serve with toothpicks.

CHICKEN BITES WITH SAUSAGES IN A VINEGAR SAUCE

Steps:

• In a wide (at least 12-inch), heavy skillet, heat 2 tablespoons of the oil over medium heat. Add the sausage and cook, stirring often, until the sausage is lightly browned on all sides, about 3 minutes for thinner sausages and 5 minutes for wider sausages. Pour off the fat from the pan and add the remaining 2 tablespoons oil. Season the chicken cubes with salt and add them to the skillet. Cook the chicken, turning the pieces often, until light golden brown, about 4 minutes. About halfway through, clear a small area on the side of the skillet and add the garlic to it. When the garlic is light golden brown, about 1 minute, stir it into the chicken and sausage mixture. Drizzle the honey over the chicken and sausage and cook, stirring constantly, until the chicken is a rich mahogany color, about 1 minute. Add the butter and stir until melted. Pour in the vinegar and bring to a boil. Boil until the vinegar is almost entirely evaporated, about 2 minutes. Add the wine, bring to a boil, and then add the chicken stock. Boil until the sauce is quite thick and there is just enough sauce to barely coat the chicken pieces, about 2 minutes. Sprinkle the parsley over the chicken and serve.