LIISA'S CHICKEN SAUCE (AKA VINEGAR CHICKEN)
This recipe originally came from Judd Farr on an episode of Calling all Cook's -Food Network. I adjusted the quantity for my use and I use this to baste my chicken on the grill. I used to tease my boys if they were bad - I'd put vinegar in their mouths; when they found out that this recipe has vinegar in it --they said the chicken must have been bad- thus the name! This is one that our family uses on a regular basis. It makes a lot of basting sauce - so don't be alarmed - I usually use 1/2 of the sauce and store the remaining for another time.
Provided by LiisaN
Categories Low Protein
Time 10m
Yield 1 1/2 quarts sauce
Number Of Ingredients 9
Steps:
- Mix together.
- (I use a clean half gallon container for easy pouring and mixing).
- Use it as a basting sauce for chicken on the grill.
Nutrition Facts : Calories 1632.6, Fat 147.4, SaturatedFat 19.2, Sodium 57097.4, Carbohydrate 46.2, Fiber 10.2, Sugar 13.9, Protein 4.2
CHICKEN SAUCE AND JUDD'S CHILI
Steps:
- Start with a one gallon jug of apple cider vinegar and empty out 1 quart of the vinegar. Combine all remaining ingredients in the gallon jug and shake well with the cap back on. Brush over chicken and Barbecue. While chicken is cooking continue to brush sauce on, until chicken is cooked.
- For the Chili: Brown chuck and drain off excess fat. Set aside. In a separate saute pan heat vegetable oil and saute diced peppers and onions. Combine all ingredients in a large pot and simmer on low heat for approximately 1 hour.
SHERRY VINEGAR AND ROASTED CHICKEN SAUCE
Steps:
- Preheat oven to 450 degrees.
- Cut chicken into small pieces. Spread pieces on a large roasting pan. Roast for 45 minutes or until crisply browned.
- Scrape browned chicken into a stockpot, including any particles that stick to the pan. Cover with two inches of water. Bring stock to a boil, reduce heat and simmer for 45 minutes or so. Stir occasionally to prevent chicken pieces from sticking on the pot. Set aside. When cool, remove top layer of fat.
- Return stock to a large pot, and warm over medium heat. Then, strain two cups of stock into a blender (reserve rest for sauces and soups). On high speed, drizzle in just enough olive oil to make sauce thick. It should barely be moving in blender bowl. Season to taste with sherry vinegar, salt and pepper
Nutrition Facts : @context http, Calories 639, UnsaturatedFat 32 grams, Carbohydrate 1 gram, Fat 48 grams, Fiber 0 grams, Protein 48 grams, SaturatedFat 12 grams, Sodium 949 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN WITH VINEGAR SAUCE
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
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 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
LISA'S EASY CHICKEN
I made this recipe with what was left in the fridge at college. It turned out a big success and everyone loves it! The tomatoes reduce to make a juice that's heavenly with crusty bread.
Provided by Lisa Williams
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the olive oil, garlic salt, parsley, chives, pepper, Old Bay Seasoning, and seasoning salt. Rub the chicken breasts with 1/2 the mixture, and place the breasts in a medium baking dish.
- Toss the green bell peppers, tomatoes, and red onion with the remaining olive oil mixture. Arrange over the chicken.
- Bake 1 hour in the preheated oven, stirring the vegetables once, until the vegetables are tender, the chicken is no longer pink, and its juices run clear.
Nutrition Facts : Calories 235 calories, Carbohydrate 10.2 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 2.9 g, Protein 29.1 g, SaturatedFat 1.4 g, Sodium 1809.8 mg, Sugar 5 g
LISA'S JERK CHICKEN
Got this on trip to Jamaica, it's the best jerk chicken I've eaten.
Provided by lisa
Categories World Cuisine Recipes Latin American Caribbean
Time 8h55m
Yield 8
Number Of Ingredients 17
Steps:
- Pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. Pulse several times to mix ingredients, then blend until jerk marinade is pureed.
- Set 1/2 cup marinade aside in a small bowl and refrigerate. Place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. Refrigerate chicken in marinade 8 hours to overnight.
- Preheat grill for medium-low heat and lightly oil the grate.
- Remove chicken from marinade, discarding used marinade. Cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees F (70 degrees C), about 30 minutes. Baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.
Nutrition Facts : Calories 433.3 calories, Carbohydrate 20.4 g, Cholesterol 95.8 mg, Fat 23 g, Fiber 3.2 g, Protein 36.8 g, SaturatedFat 4.6 g, Sodium 2734.2 mg, Sugar 9.9 g
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