Cider Vinegar Chicken Recipes

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CIDER VINEGAR CHICKEN



Cider Vinegar Chicken image

Chicken breasts baked with cider vinegar and a sprinkling of garlic salt. Pucker up!

Provided by Arthur Doughty

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 6

Number Of Ingredients 3

6 skinless, boneless chicken breasts
5 teaspoons garlic salt
1 cup cider vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 1570.6 mg, Sugar 0.2 g

CIDER VINEGAR CHICKEN



Cider Vinegar Chicken image

This is from Rachel Ray's 365: No Repeats. It is great! Make sure you cook the onions until they are golden. The leftovers reheat nicely. Serve with salad and mashed potatoes.

Provided by dicentra

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
4 chicken breast halves
black pepper
1 onion, thinly sliced
2 tablespoons fresh thyme leaves
3 tablespoons honey
3 garlic cloves, chopped
1/2 cup apple cider vinegar
2 tablespoons apple cider vinegar
2 cups chicken broth
3 tablespoons unsalted butter

Steps:

  • Preheat a large skillet over medium-high heat.
  • Add 2 tablespoons of the olive oil. Season the chicken with salt and pepper and add to the hot skillet.
  • Brown the chicken on both sides, 3 minutes per side.
  • Remove and reserve the meat, covered with foil.
  • Add another tablespoon of the olive oil, and then add the onions, garlic, thyme and honey.
  • Season with salt and pepper and cook, stirring frequently for 7-8 minutes.
  • You want the onions to get really brown and caramelized.
  • Add ½ cup of the cider vinegar and the stock.
  • Turn up the heat to high and bring up to a simmer.
  • Once at a simmer, return the chicken to the pan.
  • Cook the chicken in the sauce for about 10 minutes, flipping halfway through the cooking time.

GRILLED APPLE CIDER VINEGAR CHICKEN



Grilled Apple Cider Vinegar Chicken image

Provided by Virginia Willis

Categories     main-dish

Time 4h30m

Yield 4 to 6 servings

Number Of Ingredients 8

3/4 cup coarse kosher salt
1/3 cup firmly packed light brown sugar
One 4- to 5-pound chicken, cut into 6 to 8 pieces
Freshly ground black pepper
1/2 cup apple cider vinegar
1/4 cup canola oil, plus more for the grate
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce, or to taste

Steps:

  • For the brine and chicken: Combine the salt, brown sugar and 16 cups (1 gallon) cold water in a large plastic container and stir to dissolve. Add the chicken; cover and refrigerate to marinate for 4 to 6 hours.
  • Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals and heat until medium hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn on all burners to high, close the lid and heat until very hot, 10 to 15 minutes.
  • For the basting liquid: Whisk together 1/2 cup water, the vinegar, oil, Worcestershire sauce and hot sauce in a medium bowl. Set aside.
  • Drain the chicken well and pat dry; sprinkle with pepper. Apply some oil to the grill grate. Place the chicken on the grill, leaving plenty of space between each piece. Grill until seared, 1 to 2 minutes per side. Reduce the heat to medium or move the chicken to a cooler part of the grill. Continue to grill, turning occasionally and brushing with the basting liquid, until the juices run clear when the meat is pierced, 18 to 20 minutes. Remove the pieces from the grill as they cook and transfer to a warm platter. Serve immediately!

APPLE CIDER CHICKEN



Apple Cider Chicken image

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
2 tablespoons butter
4 boneless, skinless chicken breasts (about 2 pounds)
Salt and freshly ground black pepper
1/2 Vidalia onion, chopped
1 Granny Smith apple, cored and sliced into 1/4-inch wedges
3 cloves garlic, minced
2 teaspoons dried thyme
2 bay leaves
2 tablespoons all-purpose flour
1 1/2 cups apple cider

Steps:

  • Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.

VINEGAR CHICKEN



Vinegar Chicken image

My grandmother used to make something similar to this quite often. It was one of the grandkids favorites. She would serve it to us with honey carrots and mashed potatoes.

Provided by Sureglad

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken breasts, skin on
1/4 cup vinegar
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Steps:

  • Preheat the oven to 425 degrees.
  • Lightly grease a 13 x 9-inch pan.
  • Place the chicken in the pan.
  • In a small bowl, combine the vinegar, soy sauce, and Worcestershire sauce.
  • Sprinkle 1/3 of this mixture over the chicken.
  • Season with the salt, pepper, garlic powder, and onion powder.
  • Bake for 30 minutes.
  • Remove the chicken from the oven, and baste with another 1/3 of the vinegar mixture. Bake 15 minutes longer.
  • Baste again with the remaining vinegar mixture.
  • Return to the oven, and continued baking for 15 minutes, until the skin is golden brown and crispy.

Nutrition Facts : Calories 269.3, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 1253.2, Carbohydrate 2.8, Fiber 0.2, Sugar 1.2, Protein 32.1

APPLE CIDER CHICKEN MARINADE



Apple Cider Chicken Marinade image

This tangy and zingy marinade helps seal in the juices of any chicken, whether it's light or dark meat you wish to bake, roast, or grill.

Provided by Deborah Mackenzie

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 10m

Yield 4

Number Of Ingredients 11

⅔ cup white wine
⅓ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 cloves garlic, minced
1 teaspoon fresh-ground black pepper
½ teaspoon salt

Steps:

  • Whisk together the white wine, olive oil, lemon juice, cider vinegar, basil, parsley, rosemary, thyme, garlic, pepper, and salt in a bowl. Marinade chicken in mixture 8 hours or overnight.

Nutrition Facts : Calories 211 calories, Carbohydrate 3.3 g, Fat 18.8 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 2.6 g, Sodium 295.6 mg, Sugar 0.5 g

CHICKEN WITH VINEGAR



Chicken With Vinegar image

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

2 tablespoons olive oil
1 3-pound chicken, cut up for sauteing
Salt and freshly ground black pepper
1/4 cup minced shallots or scallions
1 cup good red-wine vinegar
1 tablespoon butter (optional)

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

STUFFED CHICKEN BREASTS WITH CIDER VINEGAR SAUCE



Stuffed Chicken Breasts with Cider Vinegar Sauce image

Categories     Chicken     Bake     Sauté     Vinegar     Dried Fruit     Raisin     Spinach     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

For cider vinegar sauce
1 tablespoon butter
3/4 cup sliced shallots
1/4 cup sugar
1/4 cup cider vinegar
2 1/2 cups chicken stock or canned low-salt broth
1 1/2 cups beef stock or canned broth
For chicken
1/2 cup dried apricots, sliced
1/4 cup raisins
6 tablespoons (3/4 stick) butter
5 mushrooms, chopped
1 cup chopped seeded peeled tomatoes
1 10-ounce package ready-to-use spinach, stemmed
6 boneless chicken breast halves with skin
Kitchen string

Steps:

  • Make sauce:
  • Melt butter in heavy medium saucepan over medium-low heat. Add shallots; sauté until beginning to brown, about 10 minutes. Add sugar. Sauté until shallots are golden brown, about 10 minutes. Increase heat to medium-high. Add vinegar; boil 2 minutes. Add both stocks; boil until liquid is reduced to 1 1/2 cups, about 25 minutes. Strain.
  • Make chicken:
  • Soak dried fruit in hot water to cover for 15 minutes. Drain.
  • Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add mushrooms and sauté until tender, about 4 minutes. Add tomatoes and sauté until almost all liquid evaporates, about 4 minutes. Stir in fruit and sauté 2 minutes. Season with salt and pepper.
  • Steam spinach until just wilted, about 2 minutes. Cool.
  • Using sharp knife, cut horizontal slit 3/4 of the way through each chicken breast. Open as for book. Sprinkle with salt and pepper. Place thin layer of spinach over half of each breast. Top spinach with 2 tablespoons fruit mixture. Close breasts over filling. Tie with kitchen string. (Sauce and chicken can be made 1 day ahead; chill.)
  • Preheat oven to 425°F. Melt 1 tablespoon butter in large skillet over medium-high heat. Sprinkle chicken with salt and pepper; brown in skillet, about 4 minutes per side. Transfer to baking sheet. Bake until chicken is cooked through, about 15 minutes.
  • Bring sauce to simmer. Remove from heat. Gradually add 4 tablespoons butter, whisking just until melted. Remove string from chicken. Cut each breast crosswise into 5 slices. Serve with sauce.

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2016-08-08 Preheat oven to 425F (220C). Spray a large baking dish (I used a deep 11 x 7-inch dish) with cooking spray. In a large measuring cup or directly in the dish, whisk together cider, mustard, maple syrup, vinegar, and oil until completely combined. Sprinkle chicken with a little bit of salt and pepper, to taste.
From theseasonedmom.com


PANERA APPLE CIDER VINEGAR BBQ - ALL INFORMATION ABOUT HEALTHY …
Tomato Apple Cider Vinegar BBQ Chicken Kabobs Recipe ... hot savoryspin.com. Tomato Apple Cider Vinegar BBQ Sauce. First off, soak skewers in water. Then preheat oven to 375. Add smoked paprika, coriander, chili powder in a small fry pan and roast over medium heat for 2-3 minutes. Make sure not to let burn. Then, in another pan, add olive oil ...
From therecipes.info


APPLE CIDER (VINEGAR) BRAISED CHICKEN - EAT RIGHT FEEL RIGHT
2018-03-18 Heat oil in pan (or dutch oven), begin to sauté onion and garlic for 2-3 minutes or until onions are translucent. Add bacon and begin to crisp up. Place chicken in Dutch oven or pan, cook for 3-4 minutes. Add Brussel sprouts, sweet potato, spices, maple syrup and apple cider vinegar. Reduce heat to medium – low and let simmer for 30-40 minutes.
From eatrightfeelright.ca


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