Brick Chicken With Vinegar Peppers Recipes

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Steps:

• Season the chicken with salt and pepper. Combine crushed red pepper, mustard and about 2 tablespoons oil in a small dish. Slather the mixture over the skin of the chicken. Place chicken face down in a nonstick skillet. Set loose foil over chicken then a plate or smaller pan on top and weigh it down with a brick or heavy cans. Place pan over medium to medium-high heat and cook. After 18 minutes flip the chicken to get some color on the other side. Reduce the heat from medium to medium-low and cook for another 2 minutes, until cooked through. Remove weight, turn chicken over and sprinkle with chopped hot peppers then douse with pepper juice and top with parsley.
• While chicken cooks, transfer the marmalade to a microwaveable dish; give it a zap just to loosen it up. Remove from the microwave and whisk together the marmalade and poppy seeds and vinegar then stream in 3 tablespoons extra-virgin olive oil. Toss cucumbers, tomatoes and greens with the dressing and season with salt and pepper.
• Turn broiler on.
• Place bread under broiler and broil until charred or toasted. Remove from the broiler and rub with cut garlic, drizzle with olive oil and rub bread in the pan juices after the chicken comes out.
• Serve chicken with salad and soaked bread.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat.
• Season chicken all over with salt and black pepper, and sprinkle herbes de Provence on the inside. Let chicken sit for 20 to 30 minutes at room temperature; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
• Heat an oven-proof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in hot skillet and place bricks evenly on top to weigh down chicken.
• Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Preheat the oven's broiler and broil the chicken until skin is crispy and golden, 1 to 3 minutes.

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.

Steps:

• Preheat oven to 400° with center rack. Skin and trim fat from chicken pieces. Anna then further cleans her chicken by rubbing them with kosher salt and some white vinegar, rinsing well with cold water and patting dry thoroughly. Heat a 12" skillet over medium heat. In a bowl, beat the eggs with the parmesan. Place the breadcrumbs in a pie plate. Pour enough olive oil to come 1/4" the inside of the skillet. Heat until hot but not smoking - a gentle med-high. Dip each piece of chicken in the egg mixture, allowing excess to drip back into the bowl, then coat in the breadcrumbs. Lay the chicken in the hot oil, allowing to become golden brown on each side -- you won't need to cook through as the chicken will cook further in the oven. Place the chicken in a Pyrex or other baking dish, large enough to accommodate the chicken pieces in one layer without touching -- 9" x 13" or similar. Pour the liquid from the vinegar peppers over the chicken and bake 10 minutes. Remove chicken and add the peppers, tucking in and around the pieces of chicken. Return to the oven, reduce heat to 350° and bake until the chicken is cooked and juices run clear, about 30 minutes longer. (Anna said she cooks a full hour but I think that is too long.) Serve chicken plated with peppers and pan juices.

Steps:

• For the sauce: Whisk together the mustard, vinegar, honey, 1 1/2 teaspoons salt and 1 tablespoon pepper in a medium bowl. Combine the canola and olive oil, then slowly add to the mustard mixture and whisk until emulsified. Let sit at room temperature while you prepare the chicken. The sauce can be made 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before serving.
• For the chicken: Set up the rotisserie according to the manufacturer's directions. Combine the sugar, paprika, 1 1/2 tablespoons salt and 1 teaspoon pepper in a small bowl. Brush the chicken with the oil and rub with the spice mixture.
• Thread the chicken onto the rotisserie and cook until an instant-read thermometer inserted into the breast registers 165 degrees F, about 1 hour 45 minutes. Remove from the rotisserie, brush liberally with some of the sauce, loosely tent with foil and let rest 15 minutes before slicing. Serve with the sauce on the side.

Steps:

• Season the chicken with salt and pepper.
• In a large skillet, heat 2 Tbsp of the oil.
• Saute the chicken over med-high heat, turning once, until golden on both sides, about 8 mins total.
• Transfer the chicken to a plate.
• Add the remaining (2 Tbsp) of oil to the skillet and reduce the heat to medium.
• Cook the bell peppers and onion, stirring often, until just softened, about 4 minutes.
• Add the garlic and cook, stirring, for 1 minute.
• Stir in about half the basil and all the vinegar.
• Return the chicken and any accumulated juices to the skillet.
• Reduce the heat to med-low. Simmer until the chicken is cooked through, about 3 minutes.
• Stir in the remaining basil and season with salt and pepper.

Steps:

• Heat oil in a medium Dutch oven over high heat until it simmers. Pat the chicken dry with paper towels; season with salt and pepper. Place chicken in the pan, in batches, top-side-down. Cook until golden brown, 4 minutes. Turn over, continue cooking 3 minutes. Remove chicken to a plate.
• Add peppers and cook, stirring occasionally, until slightly soft, about 5 minutes. Add garlic and cook for 1 minute. Add tomato paste and cook for 1 minute. Add the vinegar and cook until reduced by half. Add honey and broth, season with salt and pepper to taste and cook for 5 minutes. Return the chicken and accumulated juices to the pot. Reduce heat to medium, cover the pot and cook until the chicken is tender, about 15 minutes. Remove the chicken to a platter. Cook sauce until slightly reduced, about 5 minutes. Stir in parsley and pour the sauce over the chicken.