Chicken With Vinegar Sauce Recipes

Steps:

• Chop whole onion.
• Heat nonstick pan over high heat, reduce heat to medium-high and spray with pan spray. Add onion, and saute until it begins to brown and soften.
• Add chicken breasts, and brown on both sides.
• Reduce heat to simmer, and add tomato puree, wine, vinegar, chicken stock and tarragon. Cover, and continue cooking until chicken is tender, about 10 minutes total. Season with salt and pepper.

Steps:

• Melt butter in heavy medium skillet over medium-high heat.
• Sprinkle chicken with salt and pepper.
• Add to skillet and cook until golden, about four minutes per side.
• Transfer chicken to plate.
• Add shallots to skillet and sauté 30 seconds.
• Add vinegar; boil until reduced to a glaze, about two minutes.
• Stir in broth.
• Return chicken, skin side up, to skillet.
• Reduce heat to medium-low, cover and simmer until cooked through, about twelve minutes.
• Using tongs, transfer chicken to two plates.
• Add tarragon to liquid in skillet.
• Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about two minutes.
• Spoon sauce over chicken.

Steps:

• Add 1 or 2 tablespoons of water to a large nonstick skillet and add onions.
• Cook the onions for 4 minutes until they begin to soften.
• Apply small amount of cooking spray and cook another minute or two until there is some browning and carmelization.
• Add chicken and sauté each side 3 minutes or until browned.
• Combine wine and remaining ingredients (wine through black pepper) in a medium bowl; stir well.
• Add wine mixture to chicken mixture and cover, reduce heat and simmer 15 minutes.
• Turn chicken over.
• If you like a thick sauce, remove cover and cook an additional 5 minutes.
• Otherwise return cover and simmer an additional 5 minutes.

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.

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler.
• Whisk first 9 ingredients in small bowl to blend. Arrange chicken in shallow glass dish. Spoon 1/4 cup sauce over; turn to coat evenly. Let stand at least 10 minutes and up to 30 minutes, turning chicken occasionally.
• Grill chicken until just cooked through, basting occasionally with another 1/4 cup sauce, about 5 minutes per side.
• Serve with remaining sauce.

Steps:

• Melt butter in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and cook until golden, about 4 minutes per side. Transfer chicken to plate. Add shallots to skillet and sauté 30 seconds. Add vinegar; boil until reduced to glaze, about 2 minutes. Stir in broth. Return chicken, skin side up, to skillet. Reduce heat to medium-low, cover and simmer until cooked through, about 12 minutes. Using tongs, transfer chicken to 2 plates. Add tarragon to liquid in skillet. Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about 2 minutes. Spoon sauce over chicken.