Hot Chicken With Vinegar Recipes

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CHICKEN IN VINEGAR



Chicken in Vinegar image

From the cookbook author Anne Willan, I learned her version of this classic recipe during my stay at her home in Burgundy. To tell the truth, I like it even better than sauteed chicken in wine, because the extra acid and lack of cream makes a tangier, less cloying dish.

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

3 1/2 pounds mixed chicken drumsticks and thighs
Salt and pepper
3 tablespoons unsalted butter
1 head garlic, broken into unpeeled cloves
1 cup red wine vinegar
1 pound tomatoes, roughly chopped
1 tablespoon tomato paste
4 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley
1 bay leaf
1 cup chicken stock
Chopped fresh parsley leaves, as needed

Steps:

  • Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate.
  • Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm.
  • Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.

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

VINEGAR-AND-GARLIC-BRAISED CHICKEN



Vinegar-and-Garlic-Braised Chicken image

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

1 1/2 cups rice vinegar (unseasoned)
1/2 cup reduced-sodium soy sauce
1 tablespoon turbinado or light brown sugar
3 bay leaves
1 head garlic, cloves peeled and smashed
Freshly ground pepper
8 pieces bone-in, skin-on chicken thighs and drumsticks (about 3 pounds total)
2 tablespoons vegetable oil

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.

SALT AND VINEGAR CHICKEN



Salt and Vinegar Chicken image

This is a chicken recipe that can be done in the oven or on a grill. It has a very salty/vinegary taste and a crispy outside. To do on a grill, follow same recipe but you may use a folded foil 'pan' instead of a baking dish.

Provided by DINNERSREADY

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h

Yield 8

Number Of Ingredients 6

2 cups cider vinegar
1 cup vegetable oil
1 egg, lightly beaten
3 teaspoons salt
1 teaspoon poultry seasoning
8 boneless chicken thighs, with skin

Steps:

  • In a large bowl, mix the cider vinegar, vegetable oil, egg, salt, and poultry seasoning. Place the chicken thighs in the bowl, cover, and marinate in the refrigerator at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange the chicken thighs in a baking dish, and cover with about 1/4 of the marinade mixture.
  • Bake chicken 30 minutes in the preheated oven. Drain off the marinade so that the chicken skin will become crisp (a baster works well for extracting the marinade). Continue baking 15 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 418.4 calories, Carbohydrate 0.7 g, Cholesterol 81.8 mg, Fat 37.6 g, Protein 16.6 g, SaturatedFat 7.2 g, Sodium 936.7 mg, Sugar 0.3 g

VINEGAR CHICKEN WITH ALABAMA WHITE SAUCE



Vinegar Chicken with Alabama White Sauce image

Vinegar is the crowning glory in this dish. The vinegar-soaked chicken finished with a vinegary sauce is mouthwatering, addictively tangy, and wonderful.

Provided by Amber Wilson

Categories     HarperCollins     HarperCollins     Chicken     Vinegar     Mayonnaise     Pepper     Dinner

Yield 4 servings

Number Of Ingredients 14

For the vinegar chicken:
2 cups distilled white vinegar
1 cup sunflower oil, plus more for frying
1/4 cup kosher salt
1 teaspoon cayenne pepper
10 dashes of Tabasco chipotle pepper sauce
1 tablespoon smoked sweet paprika
1 tablespoon freshly ground black pepper
4 garlic cloves, peeled
1 whole chicken (3 1/2 to 4 pounds), cut into 4 pieces (2 whole breasts and 2 whole legs)
For the Alabama White Sauce:
1/2 cup mayonnaise
1/4 cup distilled white vinegar
1 teaspoon freshly ground black pepper

Steps:

  • Make the vinegar chicken:
  • In a blender, combine the vinegar, 1 cup of the oil, salt, cayenne, chipotle pepper sauce, smoked paprika, black pepper, and garlic and blend until smooth. (Alternatively, you can use an immersion blender to blend the marinade.) Pour the marinade into a gallon-size plastic bag and toss in the chicken pieces. Marinate the chicken in the fridge for 12 hours.
  • Preheat the oven to 425°F.
  • Remove the chicken pieces from the marinade and pat them dry with paper towels.
  • Pour 1/4 inch of oil into a large ovenproof skillet and heat over medium-high heat. Once the oil is hot, arrange the chicken in the skillet, skin side down. The chicken should fit snugly in one layer. Loosely place a square of parchment on top of the chicken and weight the chicken down with a medium ovenproof skillet or heavy pot. Allow the chicken to cook under the weight of the skillet undisturbed for 20 minutes.
  • Take the skillet off the heat and carefully (it will be hot!) remove the top skillet (or heavy pot, if using). Flip the chicken, transfer the skillet to the oven, and roast until thethickest part of the thigh registers 165°F, 25 to 30 minutes.
  • Make the Alabama white sauce:
  • In a glass measuring cup, whisk together the mayonnaise, vinegar, and pepper. The white sauce should be thin and runny. Cover and refrigerate until ready to use. You can keep any leftover sauce in the fridge for one week.
  • Let the roasted chicken rest for 5 minutes. Arrange it on a platter. Spoon the sauce over the chicken and serve.

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

VINEGAR CHICKEN



Vinegar Chicken image

Tender, aromatic chicken dish. My grandmother used to make this. Viva la Vinegar!

Provided by Elly D.

Categories     Meat and Poultry Recipes     Chicken

Yield 6

Number Of Ingredients 7

1 tablespoon vegetable oil
1 onion, thinly sliced
1 (4 pound) chicken, cut into pieces
1 (29 ounce) can tomato sauce
3 ½ cups cider vinegar
salt and pepper to taste
1 pinch garlic powder

Steps:

  • In a large skillet, saute onion slices in oil until translucent. Add chicken pieces and saute until browned.
  • Add tomato sauce. Fill empty tomato sauce can with cider vinegar and add to skillet. Add salt, pepper and garlic powder to taste. Stir all together and simmer for 30 minutes or until chicken is tender and no longer pink inside.

Nutrition Facts : Calories 385.4 calories, Carbohydrate 10.4 g, Cholesterol 81.9 mg, Fat 22.1 g, Fiber 2.2 g, Protein 29.9 g, SaturatedFat 5.6 g, Sodium 792.6 mg, Sugar 6.8 g

HOT CHICKEN WITH VINEGAR



Hot Chicken With Vinegar image

Provided by Jacques Pepin

Categories     dinner, one pot, main course

Time 25m

Yield Six servings

Number Of Ingredients 11

1 tablespoon corn oil
6 large chicken legs (about 4 pounds)
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
5 cloves garlic, peeled, crushed and chopped fine (about 1 1/2 tablespoons)
1/3 cup red-wine vinegar
2 tablespoons tomato paste
1/2 cup water
Additional seasonings to taste
3 scallions, minced very fine (about 1/3 cup)

Steps:

  • Heat the corn oil in a Dutch oven or large saucepan. Meanwhile, sprinkle the chicken legs with the salt, cayenne and chili powder. When the oil is hot, place the chicken legs, skin side down, in the skillet and saute, partially covered (to add moistness to the chicken), for about 20 minutes, turning occasionally to brown well on both sides. Remove the chicken from the pan and set aside in a warm place.
  • To the drippings in the Dutch oven, add the chopped garlic and cook for about 10 seconds, then add the vinegar. Cook for about 2 minutes, until the vinegar is almost completely reduced, and add the tomato paste and water. Mix well and taste for seasonings, adding more salt, cayenne, or chili powder, if desired. Place a chicken leg on each dinner plate and spoon some sauce over it. Garnish with chopped scallions and serve.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 24 grams, Carbohydrate 5 grams, Fat 38 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 10 grams, Sodium 825 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN IN VINEGAR



Chicken in Vinegar image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

1 whole chicken (3 1/2 pounds/1.6 kg), cut into 8 pieces
Salt and freshly ground pepper
1 tablespoon butter, plus another tablespoon for finishing
1 tablespoon olive oil
6 cloves garlic, peeled
1 cup/250 ml white wine vinegar
1 cup/250 ml chicken stock
1 tablespoon tomato paste
4 medium tomatoes, roughly chopped
1 bay leaf
1 large fresh thyme sprig
2 good handfuls chopped fresh parsley

Steps:

  • Sprinkle the chicken pieces with salt and pepper. Melt the butter and olive oil in a saute pan and brown the chicken, a few pieces at a time. You're not cooking the chicken here, just making the skin crisp and giving it color and flavor. Five minutes per side is about right. Remove the chicken to a dish. Add the garlic and cook for 5 minutes. Deglaze the pan with the vinegar and boil down by half, about 10 minutes. Return the chicken to the pan, and pour in the stock. Add the tomato paste, tomatoes, bay leaf and thyme. Simmer, uncovered, until the chicken is cooked, about 30 minutes. Remove the chicken to a clean dish and keep warm. Strain the cooking liquid into a saucepan, pressing to get all the juices through, and whisk in the last spoonful of butter. Pour over the chicken. Sprinkle with the parsley and serve.

CHICKEN WITH VINEGAR SAUCE



Chicken With Vinegar Sauce image

A garlicky, flavourful, truly seductive chicken dish. It takes time and a lot of love, but I promise you the result is heavenly. This dish is so comforting and for me, the cooking process is almost therapeutic :-). I hope you will enjoy this as much as we do. *recipe from La Reglade French Bistro, our local favorite

Provided by Izzy Knight

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 free-range chicken, cut to 8 pieces (ask your butcher to do it for you if you want)
1 bouquet garni, of thyme, bay leaf, parsley, tarragon (i.e. herbs wrapped in cheese cloth)
2 tablespoons olive oil
1 tablespoon butter
1 onion, diced
10 garlic cloves, peeled
1 cup white wine vinegar
2 cups diced tomatoes
1 cup dry white wine
1 cup chicken stock
salt and pepper
chopped parsley

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.

CHICKEN WITH VINEGAR



Chicken with Vinegar image

Categories     Bread     Salad     Sauce     Chicken     Side     Vinegar

Yield makes 4 servings

Number Of Ingredients 6

2 tablespoons butter or extra virgin olive oil
1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
Salt and black pepper to taste
1/4 cup minced shallot or scallion
1 cup good-quality red wine vinegar
1 tablespoon butter, optional

Steps:

  • Preheat the oven to 450°F. Set a large skillet-preferably with steep sides to minimize spattering-over medium-high heat. Add 2 tablespoons butter and wait a minute. When it is good and hot, place the chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until the chicken is nicely browned. Turn and cook for 3 minutes on the other side. Season with salt and pepper.
  • Place the chicken in the oven. Cook for 15 to 20 minutes, or until it is just about done (the juices will run clear, and there will be the barest trace of pink near the bone). Transfer the chicken to an ovenproof platter and place the platter in the oven; turn off the oven and leave the door slightly ajar.
  • Pour most but not all of the cooking juices out of the skillet. Place the skillet over medium-high heat and add the shallot; sprinkle with a little salt and pepper and cook, stirring, until tender, about 2 minutes. Add the vinegar and raise the heat to high. Cook for a minute or two, or until the powerful 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 the butter if desired.
  • Return the chicken and any accumulated juices to the skillet and turn the chicken in the sauce. Serve immediately.
  • Paul Bocuse's Poulet au Vinaigre
  • This is closer to the original and much richer: In step 1, brown the chicken in 8 tablespoons (1 stick) butter. In step 3, add 3 tablespoons butter to the reduced vinegar sauce, stirring until it thickens.

CHICKEN WITH VINEGAR



Chicken With Vinegar image

From Gourmet magazine, January 2006. This makes a beautiful dish to serve to company, but still cooks in a reasonable amount of time.

Provided by IngridH

Categories     Whole Chicken

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 large whole chicken, cut into 8 serving pieces
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon oil
3 tablespoons unsalted butter
4 garlic cloves, chopped
2 shallots, finely chopped
1 medium carrot, finely chopped
2 sprigs thyme
1 bay leaf
1 tablespoon tomato paste
1 cup dry red wine
1/2 cup red wine vinegar
2 tablespoons sugar
1 cup chicken stock

Steps:

  • Preheat oven to 350°F.
  • Rinse and dry chicken, then sprinkle with 1 teaspoon of salt, and 1/2 teaspoon pepper.
  • Heat oil and 1 tablespoon of butter in a large heavy skillet of medium high heat.
  • Brown the chicken on all sides (in 2 batches if necessary to keep from crowding pan). Set aside the pan when finished, do not rinse.
  • Place the browned chicken in a single layer in a small roasting pan.
  • Roast, uncovered, for 15 minutes. Chicken will not be cooked through at this point.
  • While chicken is roasting, start the sauce:.
  • Remove all but 2 tablespoons of fat from the pan used to brown the chicken.
  • Add the garlic, shallots, carrot, thyme, and bay leaf; cook over medium high heat until vegetables are browned.
  • Add the tomato paste, stir, and cook for 1 minute.
  • Add the wine, vinegar, sugar, 1 teaspoon of salt and 1/2 teaspoon of pepper.
  • Bring to a boil, stirring occasionally and cook until liquid is reduced by half.
  • Add the chicken stock and any juices from the roasting pan to the sauce and return to a boil.
  • Pour the sauce through a strainer, onto the chicken, pressing on the vegetables to get all of the liquid out. Discard the vegetables left in the strainer.
  • Return the chicken to the oven, uncovered, and roast for another 15 minutes, or until the chicken is just done.
  • Move the chicken to a serving platter, and cover to keep warm while finishing the sauce.
  • Boil the sauce remaining in the roasting pan over high heat, until reduced to about a cup.
  • Remove from the heat, then add the remaining 2 tablespoons of butter, stirring just until incorporated.
  • Taste the sauce, and add salt of pepper as needed.
  • Pour the sauce over the chicken, and serve immediately.

Nutrition Facts : Calories 630.9, Fat 43.9, SaturatedFat 14.2, Cholesterol 179, Sodium 1015.6, Carbohydrate 10.1, Fiber 0.5, Sugar 5.9, Protein 39.8

VINEGAR-GLOSSED CHICKEN



Vinegar-Glossed Chicken image

This dish has been a staple of Lucinda Scala Quinn's family for 20 years; from her cookbook "Mad Hungry."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

1 cup best-quality red-wine vinegar
2 to 3 garlic cloves, minced (about 2 tablespoons)
3 sprigs of fresh rosemary (about 1 tablespoon minced)
5 1/2 pounds bone-in chicken pieces (each part should be cut in half)
Coarse salt and freshly ground black pepper
Extra-virgin olive oil
3/4 cup chicken broth, plus more as needed

Steps:

  • At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate.
  • Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don't crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don't move them; it takes a couple of minutes to sear the chicken so it doesn't stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet.
  • Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8 to 10 minutes. Serve immediately or refrigerate, and reheat with some extra broth.

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HOW TO BRAISE CHICKEN WITH VINEGAR | MYRECIPES
2022-02-24 So, these days, I'm leaning into an old French home cooking technique, chicken in vinegar. Replacing a portion of the stock or wine used for braising with the punchy acidity of vinegar creates a sauce with great depth, but with plenty of tongue-tingling oomph. The best part is that it doesn't require learning a new recipe, but rather, simply adding in an appropriate …
From myrecipes.com


CHICKEN IN VINEGAR | RICARDO
In a large skillet, brown the chicken on both sides in the oil. Season with salt and pepper. Set aside in a 20-cm (8-inch) square baking dish. In the same skillet, brown the onions and garlic. Add oil, if needed. Season with salt and pepper. Deglaze with the …
From ricardocuisine.com


VINEGAR-BRAISED CHICKEN RECIPE RECIPE | PBS FOOD
Ingredients; 3 ¾ pounds bone-in chicken pieces, preferably dark meat. 2 ½ tsp. kosher salt, divided; ½ tsp. ground black pepper; 1 ½ Tbsp. extra-virgin olive oil
From pbs.org


CHICKEN IN RED WINE VINEGAR SAUCE - FAMILYSTYLE FOOD
2020-03-10 If you're short on time, season with the salt and let it sit at room temperature 15 minutes then proceed with the recipe. Preheat the oven to 425 (220C) degrees. Heat a large (12-inch) wide pan with at least 2-inch sides over medium high heat. Add the olive oil to the pan, and when it shimmers add the chicken, skin side down.
From familystylefood.com


CHICKEN WITH TOMATO-VINEGAR SAUCE RECIPE | MYRECIPES
Combine first 5 ingredients in a medium saucepan; stir well. Cover and simmer over medium-low heat 20 minutes. Add chicken, fines herbes, and bay leaf. Cover and simmer 25 minutes or until chicken is tender. Transfer chicken to a serving platter, and keep warm.
From myrecipes.com


VINEGAR-BRAISED ITALIAN CHICKEN
2020-12-08 Preheat the oven to 350 degrees. Heat a Dutch oven or other oven-proof pan with a lid over medium-high heat on the stove. Add 1 Tbsp olive oil. Season the chicken generously with salt and pepper on both sides. Add it to the pan, skin side …
From hannahberrymakes.com


CHICKEN WITH VINEGAR PEPPERS AND MUSHROOMS - CHEFTINI
Dredge chicken into seasoned flour and saute in a hot skillet with 1 tblsp. butter and olive oil until cooked. Remove and set aside. Add remaining oil and butter to skillet and Saute mushrooms for 3-4 minutes;then add drained peppers and saute an …
From cheftini.com


POULET AU VINAIGRE (CHICKEN IN VINEGAR) RECIPE | EATINGWELL
Advertisement. Step 2. Heat butter and oil in a large skillet over medium-high heat until foamy. Add the chicken and cook, flipping once, until brown on both sides, 9 to 12 minutes total. Add garlic, shallot and the remaining pinch of salt; cook for 1 minute. Add tomato paste; cook for 1 minute. Stir in tomato, vinegar and honey, scraping up ...
From eatingwell.com


10-MINUTE SALT & VINEGAR CHICKEN - CHRIS LOVES JULIA
2015-07-24 Instructions. Preheat your grill. Make the brine by combining the vinegar, salt and sugar until dissolved. Pour the brine over the chicken until covered and let the chicken sit in the brine, skin side down, for 10 minutes. Using an old rag dipped in cooking oil, rub your grill grate with cooking oil to prevent sticking.
From chrislovesjulia.com


RECIPE: JACQUES PéPIN'S CHICKEN IN VINEGAR - CBS NEWS
2019-11-19 Ingredients: 1 chicken (about 3 ½ pounds), cut into 8 pieces (2 legs, 2 thighs, and 2 breasts, halved) 1 teaspoon salt 1 teaspoon freshly ground black pepper, or to taste
From cbsnews.com


HOT HONEY CHICKEN THIGHS RECIPE - PUREWOW
Remove the chicken thighs from the skillet. Off the heat, whisk in the honey, hot sauce and vinegar until combined. Return the chicken thighs to the skillet and turn to coat in the sauce. 5. To serve, divide the chicken thighs and lettuce wedges between four plates. Generously drizzle the pan sauce over the lettuce. Serve with more hot sauce ...
From purewow.com


CHICKEN QUINTILIANO - THE WASHINGTON POST
2022-06-23 Pat the chicken dry and lightly season it with salt and pepper. In a large saute pan over medium heat, heat the olive oil until it shimmers. Add …
From washingtonpost.com


VINEGAR CHICKEN WITH CRUSHED OLIVES AND CAPERS - LENA'S KITCHEN
Instructions. Vinegar Chicken. Preheat the oven to 450ºF. Place the chicken on a rimmed baking sheet and season with turmeric, 2 tablespoons of olive oil, and sea salt. Place the chicken skin-side up before pouring the white wine vinegar over and around the pieces. Place the baking sheet in the oven.
From lenaskitchenblog.com


NASHVILLE HOT CHICKEN RECIPE (WITH CHICKEN BREASTS) | KITCHN
2022-06-24 About 10 minutes before the chicken is ready, heat 4 cups peanut or vegetable oil in a large Dutch oven until 370ºF. Fit a second baking sheet with a wire rack. Fry the chicken 2 to 3 pieces at a time: Add to the hot oil and fry until cooked through and golden brown, about 3 minutes per side. Transfer to the wire rack.
From thekitchn.com


GRILLED CHICKEN WITH VINEGAR - THESUPERHEALTHYFOOD
2022-06-24 Whisk together vinegar, ketchup, hot sauce, 1 tsp. salt, sugar, pepper flakes, and ½ tsp. black pepper for the mop; reserve half for serving. Grill chicken, skin side up, covered, 6 minutes; flip and grill ⏰ 6 minutes. Increase heat to medium and flip chicken back to skin side up. Grill chicken until skin begins to brown, ⏰ 12 minutes ...
From thesuperhealthyfood.com


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