CHICKEN IN VINEGAR SAUCE
Provided by Marian Burros
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 2 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 432 milligrams, Sugar 13 grams, TransFat 0 grams
SUNDAY CHICKEN IN FRESH TOMATO AND VINEGAR SAUCE
Steps:
- Set peeled tomatoes in a saucepan. Bring to a simmer and cook until mixture has broken down and has reduced to a 1 cup of puree. Pat chicken dry; salt each piece lightly. Heat oil over medium heat. When hot, add thigh and drumstick pieces and unpeeled garlic and sear in hot fat for 3 minutes a side. Add breast and wing pieces and sear those as well until golden brown, about 3 minutes a side.
- Remove breast and wing pieces and continue to saute leg and thigh pieces so flesh continues to brown as it cooks, about 10 minutes, add reserved breast and wing pieces and cover. Continue to cook, over gentle heat for another 15 minutes or until juices of the chicken run clear when the thigh piece is pricked.
- Remove chicken to a platter and keep it warm, loosely covered with foil. Discard all but 1 tablespoon of fat and add 1 tablespoon of butter (if all the fat is too dark, replace it with fresh butter). Mash garlic against the sides of the pan and skins should slide off easily; discard skins. Add vinegar, fresh cup of reduced tomato puree and red wine.
- Bring liquid to a boil. Reduce it over high eat until only 1 cup remains, mashing garlic into sauce; season with 1 teaspoon of salt and freshly ground black pepper. Remove skin and fat from chicken pieces and return them to sauce and turn chicken in sauce (*recipe can be made ahead of time up until this point). Reheat chicken, over gentle heat for 4 minutes. Stir in parsley and turn the chicken over in the sauce to ensure pieces are well coated. Garnish with watercress
CHICKEN SAUTE IN TOMATO-VINEGAR SAUCE
Make and share this Chicken Saute in Tomato-Vinegar Sauce recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tblsp oil in large saucepan over low heat.
- Add garlic and saute 2 minutes.
- Add tomatoes and reserved juice, stock, vinegar and bay leaf.
- Bring to boil.
- Reduce heat and simmer gently until reduced to sauce consistency, about 25 minutes (can be prepared 1 day ahead).
- Cut each breast in half cross-wise.
- Season with rosemary and salt and pepper.
- Heat remaining 2 tblsps of oil in large skillet over medium heat.
- Add chicken, skin side down.
- Saute until cooked through, about 5 minutes per side.
- Transfer to platter; keep warm.
- Add sauce to same skillet and bring to simmer, scraping up any browned bits.
- Reduce heat to low.
- Mix in butter, whisking, 1 piece at a time.
- Stir in parsley.
- Taste sauce and adjust seasoning, adding more vinegar if a sharper flavour is desired.
- Discard bay leaf.
- Spoon sauce over chicken.
- Serve with rice.
Nutrition Facts : Calories 434.7, Fat 30.2, SaturatedFat 9.2, Cholesterol 108.1, Sodium 521.3, Carbohydrate 6, Fiber 1.5, Sugar 3.4, Protein 34
MANDARIN CHICKEN SAUTE
I used my leftover jelly beans in this creative main dish featuring oriental flavors. Quick and easy, it's delicious too.
Provided by Roxanne E Chan
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium high heat. Brown chicken in oil for 2 to 3 minutes, then reduce heat to low. Cover and saute for 8 to 10 minutes or until cooked through and juices run clear. Remove chicken from skillet and keep warm.
- In the same skillet, combine the broth, vinegar, honey, jelly beans, red pepper flakes, garlic and ginger root. Simmer over medium heat until liquid is reduced by half, then remove from heat and let stand 5 minutes.
- Remove jelly beans from sauce; stir in almonds and green onion. Slice reserved chicken and place on a platter. Spoon sauce over the top and garnish with jelly beans and cilantro.
Nutrition Facts : Calories 206.5 calories, Carbohydrate 7.1 g, Cholesterol 68.4 mg, Fat 6.6 g, Fiber 0.5 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 174.2 mg, Sugar 5.7 g
SAUTEED CHICKEN WITH TOMATOES AND CILANTRO
Provided by Michael B. Moore
Categories Chicken Garlic Tomato Sauté Bon Appétit
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy large skillet over high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to platter.
- Reduce heat to medium. Add onion and garlic to skillet and sauté until onion is translucent, about 6 minutes. Add tomatoes, vinegar, cumin and hot pepper sauce. Bring mixture to boil. Return chicken to skillet. Cover and simmer until chicken is cooked through, about 30 minutes. Mix in parsley and cilantro. Season with salt and pepper.
SAUTEED CHICKEN WITH VINEGAR GLAZE
Provided by Pierre Franey
Categories dinner, easy, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the chicken into 10 serving pieces.
- Drop the tomatoes into a pot of boiling salted water. Immediately remove from heat and let stand for about 10 seconds. Drain tomatoes and peel. Cut away and discard the core. Cut the tomatoes into 3/4-inch cubes. There should be about 2 cups.
- Sprinkle the chicken with salt and pepper to taste.
- Heat the oil on medium heat in a large, heavy skillet. Brown chicken about 10 minutes on the skin side. Turn and brown 8 minutes on the other side. Drain off all the fat.
- Sprinkle the shallots and garlic between the pieces of chicken and cook briefly, stirring, but do not brown. Add the vinegar and cook over medium heat until most of the vinegar has evaporated. Add the tomatoes, thyme and bay leaf. Cover tightly and simmer for 10 minutes.
- Uncover and remove the sprig of thyme and bay leaf. Reduce the liquid by half. Swirl in the butter. Sprinkle with the basil and serve.
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 34 grams, Carbohydrate 8 grams, Fat 54 grams, Fiber 2 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1286 milligrams, Sugar 4 grams, TransFat 1 gram
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- 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.
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- 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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