Vinegar And Garlic Braised Chicken Recipes

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CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC



Chicken Breasts with Balsamic Vinegar and Garlic image

This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes.

Provided by colleenlora

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 30m

Yield 4

Number Of Ingredients 11

4 skinless, boneless chicken breasts
salt and pepper to taste
¾ pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
¼ cup balsamic vinegar
¾ cup chicken broth
1 bay leaf
¼ teaspoon dried thyme
1 tablespoon butter

Steps:

  • Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
  • Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
  • Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.9 g, Cholesterol 77 mg, Fat 11.6 g, Fiber 1.1 g, Protein 30.9 g, SaturatedFat 3.2 g, Sodium 286.3 mg, Sugar 3.9 g

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.

BRAISED CHICKEN WITH SHALLOTS, GARLIC, AND BALSAMIC VINEGAR



Braised Chicken with Shallots, Garlic, and Balsamic Vinegar image

Categories     Chicken     Garlic     Braise     Vinegar     Bacon     Fall     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

6 bacon slices (4 oz), cut crosswise into 1/4-inch-wide strips
1 (3 1/2-lb) chicken, cut into 8 serving pieces
1 lb shallots, thinly sliced
1 head garlic, cloves separated and peeled
1/4 cup balsamic vinegar

Steps:

  • Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.
  • While bacon is cooking, pat chicken dry and season with salt and pepper. Brown, beginning with skin sides down, in 2 batches in bacon fat over moderately high heat, turning, about 8 minutes. Transfer chicken as browned with tongs to a plate and pour off all but 2 tablespoons fat from skillet.
  • Add shallots to skillet and cook over moderately low heat, covered, stirring occasionally, until soft and pale golden, about 10 minutes.
  • Remove lid and cook shallots, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.
  • Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.
  • Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.

BRAISED CHICKEN WITH RASPBERRY VINEGAR



Braised Chicken With Raspberry Vinegar image

This is a delicious and easy way to make chicken, lightly sweet from the addition of raspberry vinegar, wonderful served on rice or noodles. The recipe is from Williams Sonoma.

Provided by Charmed

Categories     Chicken Breast

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

3 1/2 lbs chicken, cut up
2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 bay leaf
1/4 cup raspberry vinegar
2 tablespoons water
salt and pepper
chopped parsley (to garnish)

Steps:

  • Preheat oven to 375.
  • Heat the butter and oil in a large saute pan or skillet and brown chicken a few pieces at a time.
  • Transfer browned chicken to an ovenproof baking dish.
  • To the remaining oil in the pan, add onion, garlic, and bay leaf, and cook gently for 1-2 minutes until onion is transparent.
  • Add the vinegar and water and stir to loosen any browned bits from the bottom of the skillet; pour the sauce over the chicken, being sure that the onions are distributed evenly around the chicken pieces and lodge the bay leaf at the bottom.
  • Season with salt and pepper.
  • Bake for 1 hour and 15 minutes or until chicken is tender; turn chicken pieces once during baking.
  • Transfer chicken pieces to serving dish.
  • Remove fat from pan juices (I usually use a paper towel or lettuce leaf placed on the layer of fat for a few seconds) and pour over the chicken.
  • Garnish with chopped parsley and serve.
  • Great with rice or noodles.
  • MY NOTE: I put the chicken in skin side down first, then covered the baking dish with foil for the first 1/2 hour of cooking, then turned the chicken and removed the foil for the remainder of the cooking time.

Nutrition Facts : Calories 642.5, Fat 48.9, SaturatedFat 15, Cholesterol 196.4, Sodium 211.2, Carbohydrate 3, Fiber 0.4, Sugar 1.2, Protein 45.3

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