CHICKEN IN VINEGAR
From the cookbook author Anne Willan, I learned her version of this classic recipe during my stay at her home in Burgundy. To tell the truth, I like it even better than sauteed chicken in wine, because the extra acid and lack of cream makes a tangier, less cloying dish.
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
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.
FRENCH CHICKEN IN VINEGAR SAUCE
A wonderful recipe for chicken featuring balsamic vinegar. What sets this apart from others is the surprise inclusion of that distinctly American condiment, catsup. Together these create a delicious sweet and sour combination. This Cooking Light inspired dish is just 4 points per serving. For Core followers, count 1/2 point per serving for the wine or substitute with additional broth.
Provided by justcallmetoni
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 284.1, Fat 6.9, SaturatedFat 1.8, Cholesterol 142.3, Sodium 629.7, Carbohydrate 14.1, Fiber 1.5, Sugar 7.2, Protein 35.1
CHICKEN WITH VINEGAR
Jean-Georges Vongerichten learned how to make this recipe from the great Paul Bocuse, who added it to his repertoire while cooking for Eugenie Brazier, his teacher at La Mère Brazier in Lyon, France. Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world. Mr. Bocuse insisted that it was neither the amount of work nor the cost of ingredients that determined the worthiness of a dish, but how it tasted. The variations are numerous, but the piercing flavor of vinegar is so dominant that it matters little whether you use shallots or garlic, thyme or tarragon. One technical note: Most wine vinegar sold in the United States has an acidity level of 7 percent; many French vinegars are just 5 percent acidity. So it's best to cut strong vinegar with some water.
Provided by Mark Bittman
Categories dinner, main course
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.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 28 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 972 milligrams, Sugar 1 gram, TransFat 0 grams
FRENCH VINEGAR CHICKEN
Make and share this French Vinegar Chicken recipe from Food.com.
Provided by Epi Curious
Categories Chicken Breast
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper and lightly coat with flour.
- Put water on to boil for pasta. Meanwhile, in a large skillet over medium high heat, add olive oil. Add chicken and cook until golden brown. Remove chicken from skillet; tent to keep warm. Reduce heat to medium. In the same skillet, melt the butter. Add the leeks and mushrooms and saute until softened. Add vinegar and reduce by three-fourths. Add cream and tomatoes and cook until thickened. Add half the basil and all the cheese; reduce heat to keep warm.
- Cook pasta according to package directions. Add pasta to the cream sauce and toss with sauce. Garnish with the remaining basil. Serve chicken breasts alongside pasta.
- Note: if you can't find tarragon vinegar, make your own by combining 1 quart champagne vinegar, 3 whole peppercorns and 1/4 cup tarragon and letting it rest for 24 hours. If using dried pasta rather than fresh, start cooking the pasta before making the sauce so it comes together at the same time.
Nutrition Facts : Calories 917, Fat 48.4, SaturatedFat 21.8, Cholesterol 186.9, Sodium 303.5, Carbohydrate 74.3, Fiber 4.2, Sugar 4.6, Protein 45.3
More about "french vinegar chicken recipes"
POULET AU VINAIGRE (CHICKEN IN VINEGAR) - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 1 hr 25 minsServings 4Calories 386 per serving
- Pat chicken dry and season with 1/2 teaspoon salt and pepper. Place flour in a shallow bowl and toss the chicken in it to coat, shaking off excess. (Discard the remaining flour.)
- Heat butter and oil in a large skillet over medium-high heat until foamy. Add the chicken and cook, flipping once, until brown on both sides, 9 to 12 minutes total. Add garlic, shallot and the remaining pinch of salt; cook for 1 minute. Add tomato paste; cook for 1 minute. Stir in tomato, vinegar and honey, scraping up any browned bits. Stir in broth. Bring to a simmer.
- Reduce heat to low, cover and cook for 15 minutes. Uncover and cook, flipping the chicken occasionally, until the sauce is slightly thickened, 20 to 25 minutes more. Stir in parsley and tarragon.
POULET AU VINAIGRE ( CHICKEN IN VINEGAR SAUCE) - FRENCH …
From thefrenchcookingacademy.wordpress.com
Estimated Reading Time 3 mins
CHICKEN IN RED WINE VINEGAR SAUCE - FAMILYSTYLE FOOD
From familystylefood.com
CHICKEN WITH VINEGAR SAUCE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHICKEN WITH VINEGAR SAUCE: DELICIOUS FRENCH COUNTRY FOOD
From anncavittfisher.com
FRENCH CHICKEN CASSEROLE - DAMN DELICIOUS
From damndelicious.net
POULET AU VINAIGRE (CHICKEN WITH VINEGAR) | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
Cuisine FrenchTotal Time 1 hr 10 minsCategory Main
LOLLIPOP CHICKEN LEGS - IMMACULATE BITES
From africanbites.com
STREET CORN CHICKEN SALAD - FIT FOODIE FINDS
From fitfoodiefinds.com
FARMHOUSE CHICKEN IN VINEGAR SAUCE | SAVEUR
From saveur.com
TARRAGON CHICKEN - A FRENCH CLASSIC | GIANGI'S KITCHEN
From giangiskitchen.com
HOW THE FRENCH COOK CHICKEN — SIMPLE FRENCH COOKING
From simplefrenchcooking.com
JACQUES PEPIN'S SUPREME OF CHICKEN WITH BALSAMIC VINEGAR AND …
From salemnews.com
CHICKEN IN VINEGAR (POULET AU VINAIGRE) - DJALALI COOKS
From djalalicooks.com
FRENCH CHICKEN IN VINEGAR SAUCE & PEPPER-SPIKED POLENTA RECIPE
From myrecipes.com
A FRENCH CLASSIC CHICKEN RECIPE POULET AU VINAIGRE
From perfectlyprovence.co
10 MINUTE CHICKEN LETTUCE WRAPS RECIPE | BETTER THAN PF CHANGS
From thebigmansworld.com
LYON-STYLE CHICKEN WITH VINEGAR SAUCE RECIPE - APRIL BLOOMFIELD
From foodandwine.com
POULET AU VINAIGRE (CHICKEN WITH VINEGAR) | AMERICA'S TEST KITCHEN …
From americastestkitchen.com
POULET AU VINAIGRE (CHICKEN WITH VINEGAR) | AMERICA'S TEST …
From americastestkitchen.com
KOREAN BBQ CHICKEN RECIPE | HOW TO MAKE KOREAN BBQ CHICKEN
From delish.com
ULTIMATE ROASTED CHICKEN | DANIEL BOULUD | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
CHICKEN COOKED IN RED WINE VINEGAR RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
You'll also love