Yield 6 Number Of Ingredients 3 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.
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.
Yield 6 Number Of Ingredients 7 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.
Time 3h Number Of Ingredients 8 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.
Yield Makes 4 servings Number Of Ingredients 16 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.
Time 1h15m Yield 4 servings Number Of Ingredients 12 Steps:
Sprinkle the chicken pieces with salt and pepper. Melt the butter and olive oil in a saute pan and brown the chicken, a few pieces at a time. You’re not cooking the chicken here, just making the skin crisp and giving it color and flavor. Five minutes per side is about right. Remove the chicken to a dish. Add the garlic and cook for 5 minutes. Deglaze the pan with the vinegar and boil down by half, about 10 minutes. Return the chicken to the pan, and pour in the stock. Add the tomato paste, tomatoes, bay leaf and thyme. Simmer, uncovered, until the chicken is cooked, about 30 minutes. Remove the chicken to a clean dish and keep warm. Strain the cooking liquid into a saucepan, pressing to get all the juices through, and whisk in the last spoonful of butter. Pour over the chicken. Sprinkle with the parsley and serve.
Time 1h30m Yield 6-8 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 350°F. Rinse and dry chicken, then sprinkle with 1 teaspoon of salt, and 1/2 teaspoon pepper. Heat oil and 1 tablespoon of butter in a large heavy skillet of medium high heat. Brown the chicken on all sides (in 2 batches if necessary to keep from crowding pan). Set aside the pan when finished, do not rinse. Place the browned chicken in a single layer in a small roasting pan. Roast, uncovered, for 15 minutes. Chicken will not be cooked through at this point. While chicken is roasting, start the sauce:. Remove all but 2 tablespoons of fat from the pan used to brown the chicken. Add the garlic, shallots, carrot, thyme, and bay leaf; cook over medium high heat until vegetables are browned. Add the tomato paste, stir, and cook for 1 minute. Add the wine, vinegar, sugar, 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring to a boil, stirring occasionally and cook until liquid is reduced by half. Add the chicken stock and any juices from the roasting pan to the sauce and return to a boil. Pour the sauce through a strainer, onto the chicken, pressing on the vegetables to get all of the liquid out. Discard the vegetables left in the strainer. Return the chicken to the oven, uncovered, and roast for another 15 minutes, or until the chicken is just done. Move the chicken to a serving platter, and cover to keep warm while finishing the sauce. Boil the sauce remaining in the roasting pan over high heat, until reduced to about a cup. Remove from the heat, then add the remaining 2 tablespoons of butter, stirring just until incorporated. Taste the sauce, and add salt of pepper as needed. Pour the sauce over the chicken, and serve immediately.
Time 25m Yield Six servings Number Of Ingredients 11 Steps:
Heat the corn oil in a Dutch oven or large saucepan. Meanwhile, sprinkle the chicken legs with the salt, cayenne and chili powder. When the oil is hot, place the chicken legs, skin side down, in the skillet and saute, partially covered (to add moistness to the chicken), for about 20 minutes, turning occasionally to brown well on both sides. Remove the chicken from the pan and set aside in a warm place. To the drippings in the Dutch oven, add the chopped garlic and cook for about 10 seconds, then add the vinegar. Cook for about 2 minutes, until the vinegar is almost completely reduced, and add the tomato paste and water. Mix well and taste for seasonings, adding more salt, cayenne, or chili powder, if desired. Place a chicken leg on each dinner plate and spoon some sauce over it. Garnish with chopped scallions and serve.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 8 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.
Yield makes 4 servings Number Of Ingredients 6 Steps:
Preheat the oven to 450°F. Set a large skillet-preferably with steep sides to minimize spattering-over medium-high heat. Add 2 tablespoons butter and wait a minute. When it is good and hot, place the chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until the chicken is nicely browned. Turn and cook for 3 minutes on the other side. Season with salt and pepper. Place the chicken in the oven. Cook for 15 to 20 minutes, or until it is just about done (the juices will run clear, and there will be the barest trace of pink near the bone). Transfer the chicken to an ovenproof platter and place the platter in the oven; turn off the oven and leave the door slightly ajar. Pour most but not all of the cooking juices out of the skillet. Place the skillet over medium-high heat and add the shallot; sprinkle with a little salt and pepper and cook, stirring, until tender, about 2 minutes. Add the vinegar and raise the heat to high. Cook for a minute or two, or until the powerful 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 the butter if desired. Return the chicken and any accumulated juices to the skillet and turn the chicken in the sauce. Serve immediately. Paul Bocuse’s Poulet au Vinaigre This is closer to the original and much richer: In step 1, brown the chicken in 8 tablespoons (1 stick) butter. In step 3, add 3 tablespoons butter to the reduced vinegar sauce, stirring until it thickens.
More about “chicken in vinegar recipes”
Time 50m Number Of Ingredients 13 Steps:
Preheat oven to 450°F with a rack in center. Season all sides of chicken generously with salt and pepper. Heat a large nonstick skillet over medium; add butter and 1 tablespoon oil. When butter melts and foam subsides, add chicken, skin-side down. Place a piece of foil on top of chicken and top with a second heavy skillet to weigh down. Cook, undisturbed, until skin forms a golden-brown crust, 10 to 12 minutes. Remove top skillet and foil. Transfer chicken to a plate, skin-side up. Discard fat in skillet. Return to medium-high heat and add remaining 1 tablespoon oil. Add peppers and onion, season with salt, and cook, stirring occasionally, until vegetables are browned in places, 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in broth, vinegar, sugar, capers, and rosemary; season with salt and pepper. Bring mixture to a boil, then transfer to a 9-by-13-inch roasting pan or baking dish along with chicken, skin-side up, and any accumulated juices. Roast until a thermometer inserted into thickest part of chicken reads 160°, about 20 minutes. Transfer chicken to a plate and loosely tent with foil. Return vegetables to oven; cook until sauce has reduced slightly, about 10 minutes more. Season. Serve chicken with vegetables and polenta, spooning juices over top.
