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
LYON-STYLE CHICKEN WITH VINEGAR SAUCE
From Food & Wine, Oct 2011. This is a wonderful, easy chicken dish that is perfect for the vinegar lover in your life! I made it with legs and thighs, but any chicken pieces will work. Just check early for the white meat to be done if you are using it. This makes enough sauce to nicely coat all of the pieces, but not enough to spoon over rice or noodles. If you like lots of sauce, I'd suggest you double that part of the recipe.
Provided by IngridH
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F In a large deep ovenproof skillet, heat the oil. Season the chicken with salt and pepper, add to the skillet and cook on all sides until browned. Add 1 Tablespoon butter, and swirl the pan to coat the chicken. Turn chicken skin side up, and add the garlic and bay leaf.
- Place the skillet in the oven, and bake about 8 minutes, or until the breast pieces are just cooked through. Transfer the breast pieces to a plate, and keep warm. Add the vinegar to the skillet, return to the oven, and continue to bake the remaining pieces, basting a few times, until the chicken is cooked through, about 15 minutes longer. Transfer the chicken and garlic to a plate and keep warm.
- Back on the stovetop, add the stock to the skillet and boil, scraping up any browned bits, and reduce the liquid to about 1 1/4 cups, about 10 minutees. Whisk in the creme fraiche and remaining butter. Return the chicken and garlic to the skillet along with any accumulated juices. Simmer over medium high heat, basting a few times, until the sauce thickens slightly and the chicken is heated through. Season to taste with salt and pepper, and serve over steamed rice.
Nutrition Facts : Calories 504.3, Fat 39.4, SaturatedFat 12.9, Cholesterol 145.3, Sodium 241.8, Carbohydrate 4.1, Fiber 0.1, Sugar 1, Protein 30.7
LYON-STYLE CHICKEN WITH VINEGAR SAUCE
Steps:
- 1. Preheat the oven to 450°. In a large, deep, oven safe skillet, heat the oil. Season the chicken with salt and pepper, add to the skillet and cook over moderately high heat until browned. Add 1 tablespoon of butter to the skillet and swirl to coat the chicken. Turn the chicken skin side up and add the garlic and bay leaf. 2. Transfer the skillet to the oven and bake the chicken for 8 minutes, until the breast pieces are just white throughout. Transfer the breast pieces to a plate. Add the vinegar to the skillet, return to the oven and bake the remaining chicken, basting a few times, until cooked through, 15 minutes longer. Transfer the chicken and garlic to the plate. 3. Add the chicken stock to the skillet and boil, scraping the browned bits, until reduced to 1 1/4 cups, about 10 minutes. Whisk in the créme fraîche and the remaining 2 tablespoons of butter. Return the chicken to the skillet along with any accumulated juices. Simmer over moderately high heat, basting a few times, until the sauce thickens slightly and the chicken is heated through, about 3 minutes. Season with salt and pepper and serve with Herbed Steamed Rice.
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
LYON-STYLE CHICKEN WITH VINEGAR SAUCE
Yield 4 people
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 450°. In a large, deep skillet, heat the oil. Season the chicken with salt and pepper, add to the skillet and cook over moderately high heat until browned. Add 1 tablespoon of the butter to the skillet and swirl to coat the chicken. Turn the chicken skin side up and add the garlic and bay leaf. 2. Transfer the skillet to the oven and bake the chicken for 8 minutes, until the breast pieces are just white throughout. Transfer the breast pieces to a plate. Add the vinegar to the skillet, return to the oven and bake the remaining chicken, basting a few times, until cooked through, 15 minutes longer. Transfer the chicken and garlic to the plate. 3. Add the chicken stock to the skillet and boil, scraping up the browned bits, until reduced to 1 1/4 cups, about 10 minutes. Whisk in the creme fraiche and the remaining 2 tablespoons of butter. Return the chicken to the skillet along with any accumulated juices. Simmer over moderately high heat, basting a few times, until the sauce thickens slightly and the chicken is heated through, about 3 minutes. Season with salt and pepper and serve with the Herbed Steamed Rice.
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.
VINEGAR GRILLED CHICKEN
A delicious marinade for grilled chicken.
Provided by Wendy Shirley
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 4
Number Of Ingredients 8
Steps:
- Place the water, vinegar, pepper, salt, Worcestershire sauce, hot sauce, and melted margarine into a large, resealable plastic bag. Shake to combine ingredients, then add chicken, seal, and shake to coat. Place in refrigerator to marinate at least 4 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade.
- Cook on preheated grill until no longer pink in the center; about 10 minutes per side.
Nutrition Facts : Calories 400 calories, Carbohydrate 3.7 g, Cholesterol 161.5 mg, Fat 14.8 g, Fiber 0.5 g, Protein 59.5 g, SaturatedFat 3.3 g, Sodium 3133.7 mg, Sugar 1 g
More about "lyon style chicken with vinegar sauce recipes"
LYON-STYLE CHICKEN WITH VINEGAR SAUCE RECIPE - APRIL …
From foodandwine.com
5/5 Total Time 1 hr
CHICKEN WITH VINEGAR SAUCE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RECIPE: JACQUES PéPIN'S CHICKEN IN VINEGAR - CBS NEWS
From cbsnews.com
Estimated Reading Time 3 mins
LYON-STYLE CHICKEN WITH VINEGAR SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHICKEN IN VINEGAR SAUCE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
WORLD BEST BLOG OF RICE RECIPES: LYON-STYLE CHICKEN WITH VINEGAR …
From riceofday.blogspot.com
CHEF PAUL BOCUSE’S POULET AU VINAIGRE CHICKEN IN VINEGAR SAUCE …
From chewingthefat.us.com
TOP 49 CHICKEN WITH VINEGAR RECIPE RECIPES
From hercules.dixiesewing.com
CHICKEN WITH VINEGAR SAUCE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
CHICKEN WITH GARLIC AND VINEGAR SAUCE - JACQUES PéPIN FOUNDATION
From jp.foundation
FREE RANGE CHICKEN IN VINEGAR LYON STYLE | EMERILS.COM
From emerils.com
LYON-STYLE CHICKEN WITH VINEGAR SAUCE - PLAIN.RECIPES
From plain.recipes
A TRADITIONAL CHICKEN DISH FROM LYON THAT COMES TOGETHER IN
From food52.com
CHICKEN WITH VINEGAR SAUCE: DELICIOUS FRENCH COUNTRY FOOD
From anncavittfisher.com
CHICKEN IN VINEGAR SAUCE - LIDIA
From lidiasitaly.com
LYON-STYLE CHICKEN WITH VINEGAR SAUCE RECIPE | RECIPE | RECIPES, …
From pinterest.ca
LYON-STYLE CHICKEN WITH VINEGAR SAUCE RECIPE - KEEPRECIPES
From keeprecipes.com
PAPA'S VINEGAR CHICKEN RECIPE - EASY RECIPES
From recipegoulash.cc
POULET AU VINAIGRE RECIPE - PAUL BOCUSE - FOOD & WINE
From foodandwine.com
LYON STYLE CHICKEN WITH VINEGAR SAUCE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
JACQUES PEPIN’S CHICKEN IN VINEGAR WITH GARLIC AND TOMATO SAUCE
From foodgal.com
WOW I LOVE THIS! BISTRO STYLE CHICKEN IN VINEGAR SAUCE RECIPE
From youtube.com
CHICKEN IN RED WINE VINEGAR SAUCE - FAMILYSTYLE FOOD
From familystylefood.com
LYON STYLE CHICKEN WITH VINEGAR SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
LYON-STYLE CHICKEN WITH VINEGAR SAUCE - COOKABULOUS.COM
From cookabulous.com
LYON-STYLE CHICKEN WITH VINEGAR SAUCE RECIPE | KEEPRECIPES: YOUR ...
From keeprecipes.com
LYON-STYLE CHICKEN WITH VINEGAR SAUCE | RECIPE | CHICKEN WING …
From pinterest.com
CHICKEN COOKED IN RED WINE VINEGAR RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
LYON-STYLE CHICKEN WITH VINEGAR SAUCE RECIPE - PINTEREST
From pinterest.com
TOP 42 CHICKEN IN VINEGAR SAUCE RECIPE RECIPES
From istimewa.dixiesewing.com
POULET AU VINAIGRE CHICKEN WITH VINEGAR RECIPES
From recipegoulash.cc
LYONNAISE GARLIC VINEGAR CHICKEN - PORT AND FIN
From portandfin.com
CRISPY SALT AND VINEGAR CHICKEN RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
LYON STYLE CHICKEN WITH VINEGAR SAUCE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
LYON-STYLE CHICKEN WITH VINEGAR SAUCE RECIPE | RECIPE | WINE …
From pinterest.ca
LYON STYLE CHICKEN WITH VINEGAR SAUCE RECIPES RECIPE
From alicerecipes.com
CHICKEN WITH VINEGAR RECIPES - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
LYON-STYLE CHICKEN WINGS WITH VINEGAR SAUCE - MEALPLANNERPRO.COM
From mealplannerpro.com
CHICKEN WITH CHAMPAGNE VINEGAR SAUCE | EMERILS.COM
From emerils.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #very-low-carbs #main-dish #poultry #french #oven #easy #european #diabetic #dinner-party #chicken #stove-top #dietary #low-sodium #comfort-food #low-carb #egg-free #free-of-something #low-in-something #meat #taste-mood #equipment #3-steps-or-less #nut-free #baking
You'll also love