CHICKEN WITH BALSAMIC VINEGAR, SHALLOTS, AND GARLIC SAUCE
An adaptation of a recipe I gleaned from the net. This is one of my absolute favorite dishes to cook for dinner guests.
Provided by love2cookhate2bake
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon on medium heat until crisp in a large skillet. Remove bacon and allow to drain and cool on paper towels. Leave bacon fat in skillet.
- Season chicken breasts with salt and pepper on both sides. Brown chicken in bacon fat over med. high heat, turning once halfway through cooking. When chicken is no longer pink, transfer to plate and pour off all but two tablespoons of fat from skillet.
- Add shallots to skillet over med. low heat. Cover and stir occasionally until light golden color. Remove lid and cook a few minutes more until they are a deep golden color. Stir often to keep them from sticking and burning.
- Add garlic to skillet along with 1 cup of water. Bring to a boil while stirring for about a minute.
- Place chicken back into skillet, turning to coat with the liquid. Cover skillet and simmer for about 30 minutes.
- While waiting, put bacon slices in a ziplock bag and crush with your hands into big bacon bits.
- Remove chicken from skillet and arrange on a serving dish. Add vinegar to skillet and bring to a boil to reduce the sauce, stirring and mashing the garlic. Add more pepper to taste.
- Pour sauce over chicken and garnish with bacon bits.
Nutrition Facts : Calories 342.1, Fat 16.9, SaturatedFat 5.5, Cholesterol 91.6, Sodium 370.2, Carbohydrate 13.4, Fiber 0.1, Protein 33.2
CHICKEN WITH SHALLOTS
Steps:
- Preheat the oven to 425 degrees.
- Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
- Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
- Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.
CHICKEN WITH SHALLOTS AND BALSAMIC VINEGAR
Categories Soup/Stew Chicken Rosh Hashanah/Yom Kippur Dinner
Yield 4-6 servings
Number Of Ingredients 8
Steps:
- Using a paring knife, but a shallow X in the root end of each shallot. Set aside Season the chicken all over with salt and pepper. In a large, deep frying pan over medium-high heat, melt the butter with the canola oil. Working in batches, if necessary, add the chicken and cook, turning frequently, until browned, about 5 minutes. Remove from the pan and set aside. Pour off all but 2 Tablespoons of the fat in the pan. Add the shallots and saute over medium-high heat until lightly browned, about 5 minutes. Add the wine, broth and vinegar. Raise the heat to high, bring to a boil and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon. SLOW COOKER: Transfer the chicken to a slow cooker and add the shallot mixture. Cover and cook until the chicken is tender and opaque throughout, 3 hours on the high-heat setting or 6 hours on the low-heat setting. Uncover, set the temperature to the high setting if necessary, and cook, stirring often, until the liquid has thickened slightly, about 15 minutes. Transfer the chicken and shallots to a warmed platter and top with any remaining sauce. Serve at once.
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
BRAISED CHICKEN WITH SHALLOTS, GARLIC, AND BALSAMIC VINEGAR
Steps:
- Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.
- While bacon is cooking, pat chicken dry and season with salt and pepper. Brown, beginning with skin sides down, in 2 batches in bacon fat over moderately high heat, turning, about 8 minutes. Transfer chicken as browned with tongs to a plate and pour off all but 2 tablespoons fat from skillet.
- Add shallots to skillet and cook over moderately low heat, covered, stirring occasionally, until soft and pale golden, about 10 minutes.
- Remove lid and cook shallots, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.
- Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.
- Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.
BALSAMIC CHICKEN
A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.
Provided by SHERRYLYNN2
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
- Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g
CHICKEN WITH SHALLOTS AND MADEIRA
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put oil in a deep skillet or casserole, and turn heat to medium high. When oil is hot, add chicken skin side down. Cook, sprinkling with salt and pepper, until skin is nicely browned, about 10 minutes. Turn, and brown other side a minute or 2.
- Spoon or pour out excess fat. Add shallots, and cook, shaking pan occasionally, until they are tender and begin to brown, 5 to 10 minutes more.
- Add Madeira, and cook over medium- to medium-high heat, turning chicken occasionally so it continues to brown and cook evenly. Let Madeira reduce almost to a glaze. If mixture dries out before chicken is done, add 1/2 cup water or more Madeira.
- When chicken is cooked through and sauce is shiny and thick, add butter and lemon juice or vinegar. Cook a minute, and remove chicken to a warm plate. Taste and adjust sauce's seasoning. Spoon sauce and shallots over chicken; garnish and serve.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 307 milligrams, Sugar 7 grams, TransFat 0 grams
CHICKEN THIGHS WITH BALSAMIC VINEGAR
Make and share this Chicken Thighs With Balsamic Vinegar recipe from Food.com.
Provided by William Uncle Bill
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a large frying pan on medium high heat and add olive oil.
- Rinse thighs with cold water and pat dry with paper towelling.
- Season thighs with salt and pepper.
- Brown chicken thighs well on all sides, about 3 minutes.
- Cover, reduce heat to medium and cook for approximately 25 minutes or until thights are almost cooked through, depending on size, turning once during cooking.
- Add shallots, and cook for 2 to 3 minutes or until they soften.
- Stir in balsamic vinegar and cook for 1 minute longer. Turn chicken to coat thoroughly.
- Serve chicken thighs with cooked rice and spoon sauce over thighs.
- NOTE: Although 10 year old Balsamic Vinegar is best, 6 year old also gives you a very good tasting chicken.
Nutrition Facts : Calories 321.7, Fat 12.3, SaturatedFat 2.7, Cholesterol 188.2, Sodium 490.7, Carbohydrate 4.6, Fiber 0.1, Sugar 2.4, Protein 44.9
CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC
This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes.
Provided by colleenlora
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
- Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
- Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.9 g, Cholesterol 77 mg, Fat 11.6 g, Fiber 1.1 g, Protein 30.9 g, SaturatedFat 3.2 g, Sodium 286.3 mg, Sugar 3.9 g
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