Chicken In Red Wine Vinegar Sauce Laura Calder Recipe 485 Food

CHICKEN IN VINEGAR

Steps:

• Sprinkle the chicken pieces with salt and pepper. Melt the butter and olive oil in a saute pan and brown the chicken, a few pieces at a time. You're not cooking the chicken here, just making the skin crisp and giving it color and flavor. Five minutes per side is about right. Remove the chicken to a dish. Add the garlic and cook for 5 minutes. Deglaze the pan with the vinegar and boil down by half, about 10 minutes. Return the chicken to the pan, and pour in the stock. Add the tomato paste, tomatoes, bay leaf and thyme. Simmer, uncovered, until the chicken is cooked, about 30 minutes. Remove the chicken to a clean dish and keep warm. Strain the cooking liquid into a saucepan, pressing to get all the juices through, and whisk in the last spoonful of butter. Pour over the chicken. Sprinkle with the parsley and serve.

CHICKEN IN VINEGAR

Steps:

• Sprinkle the chicken pieces with salt and pepper. Melt the butter and olive oil in a saute pan and brown the chicken, a few pieces at a time. You're not cooking the chicken here, just making the skin crisp and giving it color and flavor. Five minutes per side is about right. Remove the chicken to a dish. Add the garlic and cook for 5 minutes. Deglaze the pan with the vinegar and boil down by half, about 10 minutes. Return the chicken to the pan, and pour in the stock. Add the tomato paste, tomatoes, bay leaf and thyme. Simmer, uncovered, until the chicken is cooked, about 30 minutes. Remove the chicken to a clean dish and keep warm. Strain the cooking liquid into a saucepan, pressing to get all the juices through, and whisk in the last spoonful of butter. Pour over the chicken. Sprinkle with the parsley and serve.

CHICKEN IN RED WINE VINEGAR SAUCE - LAURA CALDER RECIPE - (4.8/5)

Steps:

• 1. Season the chicken with salt and pepper. 2. Melt 2 tablespoons of the butter in a large skillet until foaming. 3. Brown the chicken well on all sides a few pieces at a time. (You're not cooking the chicken here just making the skin crisp and giving it color so 5 minutes per side is about right). 4. Remove the chicken to a plate. 5. Add the garlic to the pan and cook about 10 minutes. 6. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. 7. Return the chicken to the pan. 8. Add the tomatoes and tomato paste. 9. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf to make a bouquet garni. (Unflavored dental floss works fine). 10. Add the bouquet garni to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. 11. Transfer the chicken to a dish, cover, and keep warm. 12. Pour the stock into the pan juices and boil until thickened, about 10 minutes. 13. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. 14. Whisk in the remaining tablespoon of butter. 15. Season, and pour over the chicken. 16. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.

CLASSIC CHICKEN IN RED WINE

Steps:

• Cook the bacon over medium heat in olive oil in a large Dutch oven until crisp, about 8 minutes. Remove with a slotted spoon and set aside. Season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. Set aside. Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over medium-high heat until browned, about 8 minutes. Stir in the potatoes and carrots. Add the 1 1/2 teaspoons salt and the flour, stir to coat the vegetables.
• Pour in the wine and chicken broth, stir until you don't see any lumps of flour. Add the chicken, thyme, bay leaves, and half of the bacon to the stew. Bring to a boil then reduce to a simmer. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes.
• Stir in the parsley and vinegar. Adjust seasoning with salt and pepper, to taste, and serve with the remaining bacon.
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CHICKEN IN VINEGAR

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.

CHICKEN AND RED WINE SAUCE

Steps:

• Heat oil in a large skillet over medium high heat.
• Cook garlic in oil until tender.
• Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• Drain oil from skillet.
• Sprinkle chicken with paprika and 1 cup brown sugar.
• Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

CHICKEN IN RED WINE VINEGAR

Steps:

• Brown the seasoned chicken in batches in the butter with a bit of oil as well to stop it burning.
• Drain fat from skillet and return chicken to skillet.
• Slowly pour the vinegar into the hot pan to deglaze. Stand back from fumes!
• Over med-high heat, reduce the vinegar by about half, turning chicken periodically to bathe it.
• Add tomatoes and stock, cover and simmer gently until flavours melded and mingled, about 20 minutes.
• Remove the pan from heat, set aside the chicken and keep warm.
• In the pan, whisk in a knob of butter for a beautiful shiny sauce.
• Pour the sauce over the chicken and then strew with herbs.
• Enjoy with a potato gratin or creamy mash and steamed green beans ( for example ).

CHICKEN WITH RED WINE REDUCTION

Steps:

• Put a good handful of flour in a bowl, pie plate, or deep dinner plate, and keep it near the stove. Mix the sauce ingredients together and keep handy also.
• Heat 2/3 of the butter and the olive oil in a large skillet (12") over medium heat. Test the oil/butter heat by flicking a little of the flour into it. If it sizzles and turns brown pretty quickly, it's ready to cook the chicken breasts. Dredge one of the chicken breasts in the flour, coating both sides well. Increase the heat of the pan to medium high when you place the first breast in the pan, dredge the next one and place in the pan, and so forth until all are in the pan. Cook for 3 or 4 minutes, then flip them in the same order as you placed them in the pan, and cook for 3 or 4 more minutes.
• When done, move the chicken breasts to a plate and keep them warm in the oven. Turn heat to high, add the chicken stock, red wine, mustard mixture to the pan and boil. Be sure and stir it well, all the time scraping up the bits of chicken, flour mix, etc. from the bottom of the pan. Tilt the pan to one side, and mix in the remaining Tablespoon of butter. Spoon the sauce over the chicken breats and serve immediately.