Vinegar Marinated Chicken With Buttered Greens And Radishes Recipes

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VINEGAR GRILLED CHICKEN



Vinegar Grilled Chicken image

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

⅔ cup water
⅔ cup white wine vinegar
1 tablespoon fresh-ground black pepper
2 tablespoons garlic salt
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
3 tablespoons margarine, melted
4 (10 ounce) bone-in chicken breast halves

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

VINEGAR BRAISED CHICKEN WITH GREENS



Vinegar Braised Chicken With Greens image

This recipe is a Southern twist on Coq au Vin. It is a one dish meal that goes well with rice, noodles, or crusty bread. It comes from Chef Stephen Stryjewski of New Orleans. His restaurants include, Cochon, Cochon-Lafayette and Cochon Butcher.

Provided by threeovens

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 chicken legs (divided into 8 pieces, example drumsticks and thighs) or 8 chicken thighs (divided into 8 pieces, example drumsticks and thighs)
2 tablespoons olive oil
1 medium onion, sliced thin (about 2 cups)
6 garlic cloves, smashed and peeled
2 bay leaves
2 sprigs thyme
1 1/2 cups red wine vinegar
1 cup chicken stock
1 bunch collard greens (about 6 packed cups) or 1 bunch mustard greens, washed and torn into 1-inch pieces (about 6 packed cups)
1/4 cup creme fraiche, plus extra for garnish

Steps:

  • Using paper towels, pat the chicken pieces dry; season liberally with salt and pepper.
  • In a Dutch oven, brown chicken in oil over medium high heat, about 5 minutes per side; transfer to a platter.
  • Reduce heat to medium and cook onions and garlic, scraping up any browned bits, 3 to 5 minutes; add in bay leaf and thyme.
  • Deglaze pot with vinegar and simmer until reduced by half, about 5 minutes.
  • Pour in chicken stock and bring to a boil; add greens, stirring until wilted, about 30 seconds.
  • Return chicken pieces, skin side up, and any accumulated juices, to pot until cooked through, about 10-12 minutes (occasionally baste with juices).
  • Transfer chicken to a serving platter and bring saue to another boil; reduce heat to medium low and stir in creme fraiche.
  • Cook, while stirring until sauce thickens slightly, about 3 minutes.
  • Spoon sauce and greens over chicken; serve with additional creme fraiche, if desired.

Nutrition Facts : Calories 516.8, Fat 33.8, SaturatedFat 10.3, Cholesterol 160.8, Sodium 255.4, Carbohydrate 13.8, Fiber 4.6, Sugar 2.8, Protein 35.8

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