Cider Vinegar Braised Chicken Thighs Recipes
CHICKEN BRAISED IN TWO VINEGARS
In this satisfying weeknight recipe, boneless chicken thighs are cooked in best-quality balsamic and red wine vinegar and plenty of garlic, resulting in a pleasantly sticky agrodolce sauce. You could easily crisp some pancetta before the garlic hits the pan or stir in some anchovies right before you begin to braise. This dish can be made a day or two in advance and gently reheated with a splash of water or broth, but wait until right before serving to garnish it with the fresh herbs. (They'll lose their vibrant color otherwise.) Serve over polenta or rice pilaf.
Provided by Colu Henry
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season chicken well on both sides with salt and pepper. In a large sauté pan, heat olive oil over medium heat. Add garlic and cook until it starts to become fragrant and lightly golden, about 2 minutes. Remove with a slotted spoon and set aside. Begin cooking the chicken, making sure not to crowd the pan (you may need to do this in batches). Cook until the chicken is no longer pink on the outside and begins to lightly brown in spots, about 3 to 4 minutes per side. If it's not cooked through at this point, that's O.K.
- If you've cooked the chicken in batches, add all of the meat and any residual juices back to the pan. Pour in the vinegars, add reserved garlic and bring to a simmer. Turn heat to medium-low, cover and allow the meat to continue to cook in the sauce, about 5 to 7 minutes more.
- Uncover and toss chicken well in the vinegar sauce to coat. Cook chicken about 3 to 5 minutes more or until the sauce has reduced by about half and has thickened slightly. Sprinkle with parsley and oregano, if using, and season with flaky salt, if using. Serve in bowls over polenta or with rice pilaf and spoon the remaining sauce atop.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 0 grams, Protein 45 grams, SaturatedFat 3 grams, Sodium 699 milligrams, Sugar 5 grams, TransFat 0 grams
CIDER VINEGAR CHICKEN
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
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
EMERIL'S BRAISED CHICKEN THIGHS
"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast".
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h10m
Number Of Ingredients 13
Steps:
- Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
- Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
- Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
- Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
- Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
- Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.
CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS
In this hearty one-pot dinner, chicken thighs are browned, then braised in chicken broth flavored with mustard, sage, garlic and a triple dose of apple: apple cider, cider vinegar and apple slices. The addition of a few handfuls of greens makes this a complete meal, in need of nothing else but a nice of hunk of bread to soak up the broth and perhaps a glass of dry white wine.
Provided by Lidey Heuck
Categories dinner, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pat the chicken thighs dry and season generously with salt and pepper.
- In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.
- Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and sage. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.
- Add the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.
- Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan (if you'd like to broil the chicken in the next step), raise the heat to medium, and add the kale and apple to the pot. Cook, tossing often, until all the kale is wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes. While the greens cook, if you'd like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.
- Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and kale mixture among shallow bowls; serve with crusty bread to mop up broth.
VINEGAR-AND-GARLIC-BRAISED CHICKEN
A Filipino-inspired braise similar to adobo with the potent combination of vinegar, soy sauce, sugar, and garlic that acts as both marinade and simmer sauce. Once the chicken is tender and the sauce reduces to a glossy consistency, it takes on a sweet and sour flavor that is delightful drizzled over a bowl of Coconut Rice and steamed baby bok choy.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 3h
Number Of Ingredients 8
Steps:
- Combine vinegar, soy sauce, sugar, bay leaves, garlic, and 1 teaspoon pepper in a bowl; add chicken and toss until coated with marinade. Cover bowl and refrigerate at least 2 hours and up to overnight.
- Remove chicken (reserving marinade) and pat dry with paper towels. Heat oil in a large Dutch oven over medium. Add half of chicken and cook until golden brown, 3 to 5 minutes. Turn and brown other sides about 2 minutes more; transfer to a plate and repeat with remaining chicken.
- Return all chicken and any accumulated juices to Dutch oven; add reserved marinade, making sure liquid comes halfway up sides of chicken (you may need to nestle it). Bring to a simmer over high, then reduce heat to low, cover, and cook until chicken is cooked through and tender, 20 to 25 minutes. Transfer chicken to a clean plate. Skim fat from liquid with a spoon and discard bay leaves. Increase heat to medium‐high and reduce liquid until syrupy (you should have about 1 cup). Spoon sauce over chicken and serve.
BRAISED AND BARBECUED CHICKEN THIGHS
This recipe was in my Southern Living 2003 Annual cookbook. I am posting it for a request for thighs. This is melt in your mouth good. I am amazed at how well it turned out. Delicious!!!
Provided by jb41848
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over medium heat, add chicken and saute for 6 minutes, turning once.
- Combine juices in a large bowl.
- Stir together cornstach and 1 TBSP juice mixture in another bowl and set aside.
- Stir soy sauce and next 6 ingredients into remaining juice mixture, pour over the chicken.
- Bring to a boil, cover, reduce heat to low and simmer 35 minutes, turning chicken after 20 minutes.
- Uncover chicken and stir in cornstarch mixture.
- Cook, stirring occasionally, 5 minutes or util sauce is thickened.
- Serve on a bed of rice topped with the green onions.
More about "cider vinegar braised chicken thighs recipes"
CIDER VINEGAR-BRAISED CHICKEN THIGHS RECIPE | MYRECIPES
2014-01-06 Season the chicken thighs with salt and pepper and add them to the casserole, skin side down. Cook over moderately high heat, in batches if …
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4/5 (1)Total Time 1 hr 30 minsServings 6
- Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the olive oil. Season the chicken thighs with salt and pepper and add them to the casserole, skin side down. Cook over moderately high heat, in batches if necessary, turning once, until golden brown, about 12 minutes. Transfer the chicken to a platter.
- Spoon off all but 2 tablespoons of the fat in the casserole. Add the carrots, garlic and leek and cook over low heat until crisp-tender, 5 minutes. Add the flour and stir for 1 minute. Add the vinegar and stir, scraping up any browned bits from the bottom of the pot. Bring the sauce to a boil and cook until thickened, 3 minutes. Add the broth, season with salt and pepper and bring to a boil. Nestle the chicken in the sauce, skin side up. Transfer the casserole to the oven and braise the chicken for about 50 minutes, until cooked through.
- Preheat the broiler. Transfer the chicken to a baking sheet, skin side up. Broil on the middle rack of the oven until the skin is golden and crisp, about 4 minutes.
- Simmer the sauce over moderate heat until reduced to about 4 cups, 10 minutes. Stir in the butter until melted. Add the parsley and chives and season the sauce with salt and pepper. Return the chicken to the casserole, skin side up, and serve.
APPLE CIDER VINEGAR BRAISED CHICKEN THIGHS - HEALTHY …
2022-02-28 Instructions. Preheat oven to 350F. Heat the olive oil in a heavy, oven safe pot over medium-high heat (an enamel Dutch oven works best). …
From healthy-delicious.com
Servings 2Estimated Reading Time 5 minsCategory Healthy One Pan RecipesTotal Time 1 hr 10 mins
From healthy-delicious.com
Servings 2Estimated Reading Time 5 minsCategory Healthy One Pan RecipesTotal Time 1 hr 10 mins
- Heat the olive oil in a heavy, oven safe pot over medium-high heat (an enamel Dutch oven works best). Season the chicken thighs with salt and pepper, and add them to the pot, skin-side down. Cook for 10 minutes, or until the skin turns a rich, golden color and begins to crisp. Remove chicken from the pot and set aside. Pour out all but 1 Tbs of the oil/fat that has cooked off.
- Add the carrots, garlic, and leek to the pot and cook, stirring occasionally, for 5 minutes or until they begin to soften. Add the flour and cook for one minute. Deglaze the pot with the vinegar, scraping up any browned chicken that is stuck to the bottom of the pot. Add the chicken stock and bring to a boil. Add the chicken back to the pot, skin-side up.
CIDER VINEGAR-BRAISED CHICKEN THIGHS RECIPE - FOOD & WINE
2013-12-07 Add the vinegar and stir, scraping up any browned bits from the bottom of the pot. Bring the sauce to a boil and cook until thickened, 3 …
From foodandwine.com
4/5 Total Time 1 hr 30 minsServings 6
From foodandwine.com
4/5 Total Time 1 hr 30 minsServings 6
- Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the olive oil. Season the chicken thighs with salt and pepper and add them to the casserole, skin side down. Cook over moderately high heat, in batches if necessary, turning once, until golden brown, about 12 minutes. Transfer the chicken to a platter.
- Spoon off all but 2 tablespoons of the fat in the casserole. Add the carrots, garlic and leek and cook over low heat until crisp-tender, 5 minutes. Add the flour and stir for 1 minute. Add the vinegar and stir, scraping up any browned bits from the bottom of the pot. Bring the sauce to a boil and cook until thickened, 3 minutes. Add the broth, season with salt and pepper and bring to a boil. Nestle the chicken in the sauce, skin side up. Transfer the casserole to the oven and braise the chicken for about 50 minutes, until cooked through.
- Preheat the broiler. Transfer the chicken to a baking sheet, skin side up. Broil on the middle rack of the oven until the skin is golden and crisp, about 4 minutes.
- Simmer the sauce over moderate heat until reduced to about 4 cups, 10 minutes. Stir in the butter until melted. Add the parsley and chives and season the sauce with salt and pepper. Return the chicken to the casserole, skin side up, and serve.
QUICK & EASY APPLE CIDER VINEGAR BRAISED KETO CHICKEN …
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CIDER VINEGAR–BRAISED CHICKEN THIGHS | TWO SISTERS …
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2021-08-11 Remove baking dish from the oven and transfer the chicken and apples to a serving platter. Transfer 1 ½ cups (360 ml) of the braising liquid to a medium saucepan set over high heat. Bring to a boil and cook, stirring often, until the liquid reduces by two-thirds, 10-15 minutes. Spoon the sauce over the chicken and serve warm.
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2020-01-29 Preheat oven to 425°. In a large, deep ovenproof skillet over high heat, heat oil. Season chicken with salt and pepper. Add chicken to skillet skin-side down and cook until deeply golden, 6 minutes.
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CIDER-BRAISED CHICKEN THIGHS WITH SMASHED POTATOES
2016-11-07 Stir in apples. Smashed Potatoes: Meanwhile, in large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes; drain and return to pan. Cook over medium heat, stirring, for 1 minute. Add milk, butter, thyme, salt and pepper; coarsely mash together. Serve with apple mixture and chicken.
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ONE-POT CIDER BRAISED CHICKEN WITH POTATOES & KALE
Reduce the heat to medium. Add the onion and season with salt and pepper. Cook until softened, about 5 minutes. Add the garlic, fennel seeds and crushed red pepper. Stir for a minute until fragrant. Deglaze by adding the vinegar, and add the chicken broth, cider, mustard, and rosemary. Add the potatoes, carrots, and kale.
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CIDER-BRAISED CHICKEN | WILLIAMS-SONOMA TASTE
2016-09-04 Add the garlic and rosemary and cook just until soft and fragrant, about 1 minute. Stir in the apple cider, broth and vinegar, scraping up any browned bits on the bottom of the pan. Bring to a boil. Reduce the heat to medium-low. Return the chicken to the pan, skin side up, and nestle it in the sauce. Cover and simmer.
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CIDER VINEGAR-BRAISED CHICKEN THIGHS RECIPE
Get one of our Cider vinegar-braised chicken thighs recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 87% Cider Vinegar-Braised Chicken Thighs Myrecipes.com This is Cotton Row chef James Boyce's simple go-to, one-pot dish for entertaining. Serve the vinegar... 45 Min; 6 Yield; Bookmark. 100% Vinegar-Braised …
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CIDER VINEGAR-BRAISED CHICKEN THIGHS RECIPE
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APPLE CIDER CHICKEN THIGHS | A FALL CHICKEN DINNER | MANTITLEMENT
2020-09-02 Add the garlic, stir and cook another minute longer. Sprinkle flour into the skillet and mix together with the onions and apples. Pour in the cider, stir and then pour in the chicken broth. Bring to a simmer and return the chicken thighs back to the skillet, tucking down into the sauce. Partially cover the skillet and simmer for 20 minutes ...
From mantitlement.com
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APPLE CIDER BRAISED CHICKEN THIGHS - EASY FALL RECIPE
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APPLE CIDER VINEGAR CHICKEN THIGHS - THERESCIPES.INFO
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Instructions. Preheat oven to 350°. In a large enameled cast-iron pot, heat olive oil. Season chicken thighs with salt and pepper and add to pot, skin side down. Cook over moderately high heat, in batches, turning once, until golden brown, about 12 minutes. Spoon off all but 2 tablespoons of fat in pot.
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From recipeschoice.com
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From aol.com
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