Braised Chicken With Vinegar Food

BRAISED CHICKEN WITH VINEGAR

Steps:

• Set a large skillet with a lid over medium-high heat. Add the oil, pancetta, herbs, and garlic and cook, stirring occasionally, until the pancetta browns, about 5 minutes. Remove the garlic and place the chicken in the skillet; brown it well, rotating and turning the pieces as necessary and sprinkling them with salt and pepper, 10 to 15 minutes.
• Add the vinegar and 1/2 cup water; raise the heat to high and cook for a minute or two, until the mixture has reduced slightly and thickened somewhat. Reduce the heat to low and cover the skillet; cook until the chicken is tender and there is only the barest trace of pink near the bone, about 20 minutes more. Transfer the chicken to a warm platter and, if the sauce is thin, raise the heat to high, stirring and reducing the sauce as necessary until it is thick and glossy, just a few minutes. Taste the sauce and add salt and pepper to taste.
• Spoon the sauce over the chicken, garnish, and serve.
• Made with boneless breasts, this is a fine, fast weeknight dish (30 minutes, tops): In step 1, the bacon is optional; quickly brown 4 pieces boneless, skinless chicken breasts in the oil on both sides. Add salt, pepper, vinegar, and 1/4 cup water. Turn the heat to low and cover; cook until the breasts are done, less than 10 minutes. Uncover, taste and adjust the seasoning, garnish, and serve.

CHICKEN BRAISED IN TWO VINEGARS

Steps:

• Season chicken well on both sides with salt and pepper. In a large sauté pan, heat olive oil over medium heat. Add garlic and cook until it starts to become fragrant and lightly golden, about 2 minutes. Remove with a slotted spoon and set aside. Begin cooking the chicken, making sure not to crowd the pan (you may need to do this in batches). Cook until the chicken is no longer pink on the outside and begins to lightly brown in spots, about 3 to 4 minutes per side. If it's not cooked through at this point, that's O.K.
• If you've cooked the chicken in batches, add all of the meat and any residual juices back to the pan. Pour in the vinegars, add reserved garlic and bring to a simmer. Turn heat to medium-low, cover and allow the meat to continue to cook in the sauce, about 5 to 7 minutes more.
• Uncover and toss chicken well in the vinegar sauce to coat. Cook chicken about 3 to 5 minutes more or until the sauce has reduced by about half and has thickened slightly. Sprinkle with parsley and oregano, if using, and season with flaky salt, if using. Serve in bowls over polenta or with rice pilaf and spoon the remaining sauce atop.

BRAISED CHICKEN WITH GREEN BEANS, TOMATOES AND BALSAMIC VINEGAR

Steps:

• Adjust oven rack to lower-middle position; heat oven to 350 degrees. Season chicken thighs with salt and pepper. Heat oil in nonreactive Dutch oven over medium-high heat until shimmering but not smoking; add chicken thighs skin-side down and cook without moving them until skin is crisped and well browned, 10 to 12 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer thighs to large plate.
• Pour off all but 1 teaspoon fat from pot. Add onion and tomato paste and cook over medium heat, stirring occasionally and scraping bottom of pot with wooden spoon, until tomato paste begins to darken, about 4 minutes (if bottom of pot becomes very dark and sticky, stir in 1 to 2 tablespoons water, juice from tomatoes or some of chicken broth).
• Add garlic and anchovy and cook, stirring constantly, until fragrant, about 1 minute.
• Stir in tomatoes, chicken broth, and wine, scraping up browned bits with wooden spoon.
• Add red pepper flakes, thyme, and bay.
• Remove and discard skin from chicken thighs, then submerge chicken bone-side up in liquid, adding any chicken juices accumulated on plate.
• Increase heat to high, bring to simmer, cover, then place pot in oven.
• After 30 minutes add green beans. Cook chicken for another 10 minutes or until done (when it offers no resistance when poked with tip of paring knife but meat still clings to bone).
• While chicken cooks, simmer balsamic vinegar in 8-inch nonreactive skillet over medium-high heat until thick, syrupy, and reduced to 1/4 cup, 3 to 5 minutes (begin measuring volume when vinegar begins to cling to sides of saucepan). Set aside.
• Using slotted spoon, transfer chicken to plate and tent with foil (I don't always tent it, too lazy); discard bay leaf.
• Bring liquid in Dutch oven to simmer over medium-high heat and cook until the beans are of the tenderness you like.
• Stir about 1/3 cup sauce into balsamic reduction to loosen, then stir mixture into sauce; adjust seasoning with salt and pepper.
• Return chicken and accumulated juices to sauce, cook long enough to warm chicken, turning once or twice. Serve immediately.

VINEGAR BRAISED CHICKEN WITH GREENS

Steps:

• Using paper towels, pat the chicken pieces dry; season liberally with salt and pepper.
• In a Dutch oven, brown chicken in oil over medium high heat, about 5 minutes per side; transfer to a platter.
• Reduce heat to medium and cook onions and garlic, scraping up any browned bits, 3 to 5 minutes; add in bay leaf and thyme.
• Deglaze pot with vinegar and simmer until reduced by half, about 5 minutes.
• Pour in chicken stock and bring to a boil; add greens, stirring until wilted, about 30 seconds.
• Return chicken pieces, skin side up, and any accumulated juices, to pot until cooked through, about 10-12 minutes (occasionally baste with juices).
• Transfer chicken to a serving platter and bring saue to another boil; reduce heat to medium low and stir in creme fraiche.
• Cook, while stirring until sauce thickens slightly, about 3 minutes.
• Spoon sauce and greens over chicken; serve with additional creme fraiche, if desired.

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.

BRAISED CHICKEN WITH FIGS, HONEY & VINEGAR

Steps:

• Preheat the oven to 350°F.
• Sprinkle the chicken legs with sea salt. For best results, cover and leave in the fridge overnight. When ready to cook, wipe off the salt and trim any excess flesh.
• Heat the oil in a large heavy-bottomed pan, add the chicken skin side down, and cook for about 6 minutes or until coloured. Add the butter to the pan, and turn the chicken over to baste.
• Add the onions and wine and simmer until the liquid has reduced by half. Add the vermouth and the stock, being careful not to cover the chicken completely.
• Bring to a simmer and sprinkle the chicken with the crushed peppercorns. Transfer pan to oven. Roast for about 30 - 40 minutes or until thoroughly cooked.
• Whilst the chicken is cooking, warm the honey and vinegar slightly.
• Once cooked through, remove the chicken and onions from the pan and put to one side to keep warm.
• Add the warmed honey mix to the sauce and simmer until reduced by half.
• Place the figs in a large clean pan, cut side down, and strain the reduced sauce over the figs. Cook for 5 minutes, basting frequently until the figs have slightly softened.
• Serve the chicken leg with the figs and onion quarters.
• Add parsley to the sauce, check seasoning and pour over.

CHICKEN BRAISED WITH SHERRY VINEGAR AND GRAPES

Steps:

• 1. Preheat oven to 350°F Toss the chicken pieces in the seasoned flour. Next, heat the butter and oil together in a frying pan and, when really hot, fry the chicken pieces in two or three batches until well browned all over. Place the chicken in a flameproof casserole dish.
• Brown the shallots in the frying pan, stir in the garlic, then put them in the casserole. Now add the vinegar, bring it to the boil, add the stock, then pour over the chicken. Tuck in the bay leaves and thyme. Cover and cook for 35 mins, then add the grapes and cook in the oven for 15 minutes Now transfer the chicken pieces, shallots and grapes to a warmed serving dish.
• Place the casserole on the stove top, bring to the boil and whisk in the cornstarch, then boil rapidly for a couple of minutes until the sauce is lightly thickened. Pour the sauce over the chicken and serve immediately with boiled rice.

BRAISED CHICKEN WITH RASPBERRY VINEGAR

Steps:

• Preheat oven to 375.
• Heat the butter and oil in a large saute pan or skillet and brown chicken a few pieces at a time.
• Transfer browned chicken to an ovenproof baking dish.
• To the remaining oil in the pan, add onion, garlic, and bay leaf, and cook gently for 1-2 minutes until onion is transparent.
• Add the vinegar and water and stir to loosen any browned bits from the bottom of the skillet; pour the sauce over the chicken, being sure that the onions are distributed evenly around the chicken pieces and lodge the bay leaf at the bottom.
• Season with salt and pepper.
• Bake for 1 hour and 15 minutes or until chicken is tender; turn chicken pieces once during baking.
• Transfer chicken pieces to serving dish.
• Remove fat from pan juices (I usually use a paper towel or lettuce leaf placed on the layer of fat for a few seconds) and pour over the chicken.
• Garnish with chopped parsley and serve.
• Great with rice or noodles.
• MY NOTE: I put the chicken in skin side down first, then covered the baking dish with foil for the first 1/2 hour of cooking, then turned the chicken and removed the foil for the remainder of the cooking time.