Cane Vinegar Chicken With Pearl Onions Orange Spinach Food

WINE-BRAISED CHICKEN WITH PEARL ONIONS

Wine-Braised Chicken with Pearl Onions image

This is a family favorite handed down from my grandmother in London. She made it for every family gathering. It was always the first food to go on the table and the first one to disappear. -Wayne Barnes, Montgomery, Alabama

Provided by Taste of Home

Categories Dinner

Time 7h10m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

8 boneless skinless chicken thighs (about 2 pounds)
1 package (14.4 ounces) pearl onions, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup white wine or chicken broth
2 teaspoons minced fresh parsley
1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
Hot cooked rice or pasta
Minced fresh parsley, optional

Steps:

Place chicken and onions in a 4-qt. slow cooker. In a small bowl, combine soup, wine and seasonings; pour over chicken and onions. Cook, covered, on low 7-8 hours or until chicken is tender., Remove chicken; skim fat from cooking juices. Serve cooking juices with chicken and rice. If desired, sprinkle with parsley.

Nutrition Facts : Calories 444 calories, Fat 22g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 990mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 44g protein.

CANE VINEGAR CHICKEN WITH PEARL ONIONS, ORANGE & SPINACH

Cane Vinegar Chicken with Pearl Onions, Orange & Spinach image

One-pot dishes are all about planning well and laying out your prep in a smart sequential order. The beauty of this dish is the vinegar, which is malty, nutty, and nuanced. I love a Philippine cane vinegar called Datu Puti. Great stuff, super-inexpensive, and readily available at most Asian grocery stores.

Provided by Hugh Acheson

Categories Chicken Leafy Green Onion Poultry Sauté Dinner Vinegar Orange Spinach Fall Winter One-Pot Meal Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 2 as a big main course or 4 as a small one

Number Of Ingredients 12

Ingredients

4 chicken thighs, each weighing 5 to 6 ounces (total of 2 1/2 pounds chicken thighs)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
16 pearl onions, peeled
1/4 teaspoon smoked hot paprika
3 garlic cloves, thinly sliced
1 cup cane vinegar
1 cup chicken stock
2 large navel oranges, cut into supremes
1 tablespoon fresh mint leaves
2 cups cleaned spinach (stems removed)

Steps:

Season the thighs with the salt and pepper.
In a wide, heavy-bottomed pot that has a lid, melt the butter over medium heat. Add the thighs, skin side down, and let them cook without moving them around for 7 minutes. You are encouraging good caramelization of the skin and developing a ton of flavor in the process. After 7 minutes turn the thighs over and add the onions, paprika, and garlic to the pot. Cook for 5 minutes and then add the vinegar, being careful not to let it flame up.
This is a good time to get a spatula and loosen up all of those pan drippings. The vinegar needs to cook down by half, and when it does, add the stock. Cover and reduce the heat to low. Cook for 20 minutes over low heat, remove the lid, and add the oranges, mint, and spinach. Stir lightly and serve immediately.

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