POULET AU VINAIGRE (CHICKEN WITH VINEGAR)
Steps:
- Place a metal rack at the center of your oven and preheat it to 325 degrees.
- In a 12-inch pan, heat vegetable oil until it starts to bubble. I have used several pans for this and found that my enameled LeCreuset 14" 3 1/2 qt. braiser works best. It seemed to brown the chicken perfectly, and I was able to take it from the stove to the oven which is wonderful. I have also used a round copper pan which worked just as well.
- Pat dry the chicken and place skin side down into the pan. Salt and pepper the top. I used fresh ground pepper and salt and covered the pan with a screen mesh that I purchased at a dollar store to stop splattering grease. Cook for 7-8 minutes without moving. Carefully flip the chicken over with metal tongs. I found the first time I did this the skin was sticking to the pan so you may have to work it a little bit to keep the skin attached. This is where the enameled braiser worked best for me and gave me the best results.
- Remove the chicken from the pan and place on a plate. Cover with aluminum foil.
- Remove all but a few Tbs. of the fat from the pan and add the garlic and shallots. With a wooden spoon, stir until golden brown. Add the chicken broth, wine, and vinegar and stir into the pan until it begins to simmer. Make sure to scrape the sides of the pan with the wooden spoon to remove any of the remaining chicken scraps. This is the good stuff!
- Place the chicken back into the pan skin side up making sure it is above the liquid. If the liquid is too high, remove some of it with a turkey baster.
- Bake uncovered 35-40 minutes. If you have a digital or meat thermometer it should register 195 degrees.
- Remove your pan from the oven (Be very careful because it will be hot.) and place back onto the stove over medium heat.
- With metal tongs remove the chicken from the pan and place it on a clean plate. Cover with aluminum foil.
- Add the tomato paste and whisk. (I have been finding a tube of paste works best for small amounts, and I can keep it refrigerated.) Bring to a boil. Make sure to keep scraping the sides of the pan with a wooden spoon. Keep stirring until it thickens and reduces. Be patient. It may take 5-10 minutes for this to happen. Once it has thickened, whisk in the butter and chopped tarragon, salt, and pepper to taste and add an additional teaspoon of extra vinegar. (I thought a tsp. worked best.) Place chicken back in the pan. With a spoon, slather the sauce over the chicken.
- Plate the chicken in large shallow bowls or plates and spoon sauce over top. I sided this chicken with rice and a loaf of artisan bread and Irish butter.
POULET AU VINAIGRE (CHICKEN IN VINEGAR)
This classic French dish is typically made with a cut-up whole chicken. But using just one part of the bird, in this case thighs, ensures that the pieces are done at the same time. Serve this saucy braise with mashed potatoes.
Provided by Bill Millholland
Categories Healthy Chicken Thigh Recipes
Time 1h25m
Number Of Ingredients 15
Steps:
- Pat chicken dry and season with 1/2 teaspoon salt and pepper. Place flour in a shallow bowl and toss the chicken in it to coat, shaking off excess. (Discard the remaining flour.)
- 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 any browned bits. Stir in broth. Bring to a simmer.
- Reduce heat to low, cover and cook for 15 minutes. Uncover and cook, flipping the chicken occasionally, until the sauce is slightly thickened, 20 to 25 minutes more. Stir in parsley and tarragon.
Nutrition Facts : Calories 386 calories, Carbohydrate 15 g, Cholesterol 110 mg, Fat 23 g, Fiber 1 g, Protein 29 g, SaturatedFat 7 g, Sodium 472 mg, Sugar 7 g
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
RED WINE ROAST CHICKEN (POULET ROTI AU VIN ROUGE)
Even in Bordeaux, arguably the wine capital of the world, sometimes you can't quite finish a whole bottle. That's when this marinade comes in handy. A loitering leftover glass of red wine can make for the perfect marinade. If leftover wine is a rare occurrence in your household, donate a little glass from your bottle of red and enjoy a spectacular dish to accompany the remainder of the bottle.
Provided by Food Network
Categories main-dish
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Mix together the wine, tomato paste, thyme, marjoram, and vinegar. Season the chicken with plenty of salt and pepper, then place in a resealable bag with the wine mixture. Shake the bag to make sure each piece is well coated. Refrigerate for at least 30 minutes, or overnight.
- Place the potatoes in a saucepan of cold water, cover, and bring to a boil. Boil for 1 to 2 minutes, then drain in a colander.
- Preheat the oven to 400 degrees F. Arrange the onions, carrots, and cooked potatoes in a large baking dish or tray and pour in the water.
- Arrange the chicken pieces, skin-side up, in a layer on top of the vegetables in the dish. Pour the marinade over the chicken. Cover with a sheet of parchment or foil and roast for 30 minutes. Remove the parchment and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes, or until the skin is crisp. Serve immediately.
POULET AU VIN ROUGE (CHICKEN WITH RED WINE SAUCE)
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set the backbone aside for another use or discard it. Sprinkle the remaining pieces of chicken with salt and pepper. Dredge lightly in flour. Shake off excess flour.
- Heat the oil in a heavy skillet large enough to hold the chicken in one layer. Add the chicken pieces (skin side down) and the onions. Cook until nicely browned on one side, about four to five minutes. Turn the pieces and continue cooking about four minutes. Pour off the fat from the skillet. Add the wine, thyme and bay leaf. Cover closely and cook about 15 minutes.
- Uncover and transfer the chicken pieces and onions to a serving dish. Remove and discard the bay leaf. To the wine sauce in the skillet add the butter and swirl it around in the sauce. Pour the sauce over the chicken and sprinkle with chopped parsley.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 31 grams, Carbohydrate 23 grams, Fat 49 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 14 grams, Sodium 1260 milligrams, Sugar 7 grams, TransFat 0 grams
POULET AU VINAIGRE (CHICKEN WITH RED WINE VINEGAR)
Make and share this Poulet Au Vinaigre (Chicken With Red Wine Vinegar) recipe from Food.com.
Provided by Cluich
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in a large frying pan over medium heat. Add the chicken pieces and cook for about 5 minutes, turning once, until golden brown on both sides. Season with black pepper.
- Add the shallot halves and reduce heat to low, cooking for a further 6-7 minutes. Be sure to shake the pan and stir occasionally to prevent burning and sticking.
- Transfer the chicken to a plate. Add the vinegar to the shallot halves in the pan and cook, stirring frequently, for about a minute, until the liquid is almost evaporated. Stir in the garlic, white wine, and chicken broth.
- Return the chicken to the frying pan, along with any drippings that have accumulated on the plate. Cover and simmer for about 3 minutes, until the chicken is fully cooked.
- Transfer the chicken pieces and shallots to a serving plate and cover to keep them warm. Increase the heat on the pan and boil the liquid until it's reduced by half, then remove the pan from the heat. Whisk in the remaining 2 tablespoons butter until the sauce is thickened, then add the parsely and pour the sauce over the chicken and shallots and serve.
Nutrition Facts : Calories 294.1, Fat 13.2, SaturatedFat 7.7, Cholesterol 99, Sodium 262.6, Carbohydrate 11.1, Fiber 0.1, Sugar 0.3, Protein 29.6
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