Vinegarchicken Recipes

CIDER VINEGAR CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
• Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

VINEGAR CHICKEN

Steps:

• In a large skillet, saute onion slices in oil until translucent. Add chicken pieces and saute until browned.
• Add tomato sauce. Fill empty tomato sauce can with cider vinegar and add to skillet. Add salt, pepper and garlic powder to taste. Stir all together and simmer for 30 minutes or until chicken is tender and no longer pink inside.

VINEGAR CHICKEN

Steps:

• Preheat the oven to 425 degrees.
• Lightly grease a 13 x 9-inch pan.
• Place the chicken in the pan.
• In a small bowl, combine the vinegar, soy sauce, and Worcestershire sauce.
• Sprinkle 1/3 of this mixture over the chicken.
• Season with the salt, pepper, garlic powder, and onion powder.
• Bake for 30 minutes.
• Remove the chicken from the oven, and baste with another 1/3 of the vinegar mixture. Bake 15 minutes longer.
• Baste again with the remaining vinegar mixture.
• Return to the oven, and continued baking for 15 minutes, until the skin is golden brown and crispy.

SHEET PAN VINEGAR CHICKEN

Steps:

• Preheat the oven to 450 degrees F.
• Toss the onions with 1/2 tablespoon of the oil on a large rimmed baking sheet. Arrange the chicken thighs on top and sprinkle them all over with the smoked paprika and salt and pepper. Drizzle the vinegar onto the baking sheet, then roast in the oven about 15 minutes.
• Meanwhile, toss the cherry tomatoes, olives, rosemary and garlic with the remaining 1 tablespoon oil, a big pinch of salt and pepper to taste. Add the mixture to the baking sheet with the roasted chicken and continue to roast until the chicken is golden brown and cooked through, 10 to 15 minutes more.
• Sprinkle with the parsley and serve the chicken with the vegetables and juices from the baking sheet.

CHICKEN IN VINEGAR

Steps:

• Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate.
• Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm.
• Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.

VINEGAR-AND-GARLIC-BRAISED CHICKEN

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.

VINEGAR-GLOSSED CHICKEN

Steps:

• At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate.
• Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don't crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don't move them; it takes a couple of minutes to sear the chicken so it doesn't stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet.
• Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8 to 10 minutes. Serve immediately or refrigerate, and reheat with some extra broth.

CHICKEN WITH VINEGAR

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.

CIDER VINEGAR CHICKEN

Steps:

• Preheat a large skillet over medium-high heat.
• Add 2 tablespoons of the olive oil. Season the chicken with salt and pepper and add to the hot skillet.
• Brown the chicken on both sides, 3 minutes per side.
• Remove and reserve the meat, covered with foil.
• Add another tablespoon of the olive oil, and then add the onions, garlic, thyme and honey.
• Season with salt and pepper and cook, stirring frequently for 7-8 minutes.
• You want the onions to get really brown and caramelized.
• Add ½ cup of the cider vinegar and the stock.
• Turn up the heat to high and bring up to a simmer.
• Once at a simmer, return the chicken to the pan.
• Cook the chicken in the sauce for about 10 minutes, flipping halfway through the cooking time.

VINEGAR CHICKEN WITH CRUSHED OLIVE DRESSING

Steps:

• Heat oven to 450 degrees. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.
• Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.
• Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper.
• Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.
• Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy. Pour olive mixture over the chicken, then serve.

CHICKEN WITH VINEGAR

Steps:

• Cook chicken:
• Put oven rack in middle position and preheat oven to 350°F.
• Pat chicken dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil and 1 tablespoon butter in a 10- to 12-inch heavy skillet over moderately high heat until foam subsides, then brown chicken in 2 batches, turning over once, 8 to 10 minutes per batch. Transfer chicken as browned to a small (13- by 9-inch) flameproof roasting pan, arranging it in 1 layer. Once all chicken is browned, roast, uncovered, in oven 15 minutes.
• Make sauce while chicken roasts:
• Discard all but 2 tablespoons fat from skillet, then add garlic, shallots, carrot, thyme sprigs (2), and bay leaves and cook over moderately high heat, stirring and scraping up brown bits, until vegetables are browned, 3 to 6 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, vinegar, sugar, and remaining teaspoon salt and 1/2 teaspoon pepper and boil, stirring occasionally, until reduced by half, 5 to 10 minutes.
• Finish sauce and chicken:
• Add chicken broth to sauce along with any juices from roasting pan and bring to a boil. Pour through a fine-mesh sieve onto chicken in roasting pan, pressing on and then discarding solids. Continue to roast chicken, uncovered, until just cooked through, about 15 minutes more.
• Transfer chicken with tongs to an ovenproof serving dish and keep warm, uncovered, in turned-off oven.
• Meanwhile, boil sauce in roasting pan over high heat, stirring occasionally, until reduced to a scant cup, then remove sauce from heat and swirl in remaining 2 tablespoons butter. Season with salt and pepper and pour sauce over chicken.