HERB CHICKEN WITH WARM VINAIGRETTE
Make and share this Herb Chicken with Warm Vinaigrette recipe from Food.com.
Provided by Kim127
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brush chicken with 1 tablespoon vinegar.
- Sprinkle with Italian seasoning, 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add chicken to oil and saute about 6-7 minutes per side or until browned.
- Remove chicken to platter and keep warm.
- Add remaining 3 tablespoons vinegar to skillet over medium heat and stir to loosen any browned bits from the bottom.
- Add remaining 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Stir in tomatoes and heat through.
- Pour warm vinaigrette over chicken.
Nutrition Facts : Calories 255, Fat 13.4, SaturatedFat 2.1, Cholesterol 75.5, Sodium 726.7, Carbohydrate 6.4, Fiber 1.1, Sugar 4.8, Protein 25.9
SAUTEED CHICKEN WITH SHALLOT-HERB VINAIGRETTE
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Place chicken, grated shallots, and 4 teaspoons oil in large bowl; toss. Refrigerate at least 3 hours and up to 8 hours.
- Bring 1/3 cup minced shallots, vinegar, and 2 tablespoons water to boil in medium saucepan over medium-high heat. Boil 1 minute. Reduce heat to medium; simmer until shallots are soft, about 1 minute. Remove from heat. Whisk in 5 tablespoons oil, parsley, cilantro, honey, and 2 tablespoons water. Season sauce with salt and pepper. Set aside.
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add remaining minced shallots; sauté about 3 minutes. Transfer to small bowl. Heat 1 tablespoon oil in same skillet. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken to skillet; sauté until cooked through, adding more oil if necessary, about 6 minutes per side.
- Transfer chicken to cutting board. Cut on diagonal into 1/2-inch-thick slices. Divide chicken among 6 plates. Sprinkle with sautéed shallots. Bring sauce to simmer. Spoon over chicken and serve.
DUTCH OVEN CHICKEN AND VINAIGRETTE
This is a simple dish: chicken that's a little bit braised and a little bit roasted in a covered Dutch oven. The seasonings - garlic, onions, herbs and lemon - are basic and border on assertive until they cook together, when their aromas intensify and their flavors soften. Putting half the aromatics in the pot with oil and wine, tucking the other half inside the chicken and cooking in this enclosed, steamy environment means that everything that goes into the pot goes into the chicken. When the chicken's cooked through, pour off the pan juices, crush the tender garlic and add sharp mustard and vinegar to make a vinaigrette that's as good over salad greens as over the chicken.
Provided by Dorie Greenspan
Categories dinner, poultry, main course
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the chicken: Heat oven to 450 degrees.
- Pour 3 tablespoons of the olive oil into a Dutch oven large enough to hold the chicken, then toss in all but 1 piece of the onion. Add the garlic and 4 sprigs each of the thyme and rosemary. Stir to coat, then season generously with salt and pepper.
- Pat the chicken dry, season the inside with salt and pepper, and tuck in the remaining piece of onion and herb sprigs. Rub the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper. Squeeze the juice from the lemon half over the bird, and then pop the lemon inside it with the herbs and onion. Settle the chicken into the pot, breast side up. Pour in the wine and cover.
- Roast the chicken for 60 minutes, then check on it: It's done when a thermometer plunged into the thickest part of the thigh has reached 165 degrees. If it's done but doesn't have enough color for you, you can run it under the broiler for a few minutes; if it's not done, remove the lid and continue to roast until done, 15 to 30 minutes more. Transfer the chicken to a platter, cover loosely with a foil tent, and let rest.
- While the chicken rests, make the vinaigrette: Pour off the pan drippings, measure out 6 tablespoons and return them to the pot. (If your drippings are scant or very dark, you can still use them. Keep any extra drippings for another use.) Hold onto the garlic but discard the onion and herbs from the pot. Place the pot over medium heat, pour in 1/2 cup water, and boil for a couple of minutes, scraping the bottom of the pan to pick up any stuck bits. You should have about 1/3 cup of drippings; if they're very chunky, strain them when you add them to the vinaigrette.
- Working in a medium bowl, mash 6 to 8 cloves of the soft garlic with the mustard, then whisk in the vinegar. Slowly whisk in the reserved liquid, followed by the walnut oil, if using. Taste for salt and pepper, then pour the vinaigrette into a small pitcher.
- To serve, carve the chicken, cutting it into quarters or eighths, and arrange on the platter. Pour over a little of the vinaigrette. Dress the salad greens lightly with vinaigrette and serve on the platter or in a shallow bowl. Pass the rest of the sauce at the table.
HERBED BALSAMIC CHICKEN
Our kitchen is tiny and cramped, so we try to grill simple (but tasty) meals outside as often as possible during the summer months. Dried herbs work as well, but during the summer use fresh herbs for the best taste. -Kelly Evans, Denton, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Whisk together all ingredients except chicken. In a bowl, toss chicken with 1/3 cup vinegar mixture; let stand 10 minutes., Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes per side. Drizzle with remaining vinegar mixture before serving.
Nutrition Facts : Calories 245 calories, Fat 15g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 358mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
More about "herb chicken with warm vinaigrette food"
GARLIC HERB OVEN ROASTED CHICKEN - ITS YUMMI
From itsyummi.com
PERFECT HERB ROASTED CHICKEN - A FAMILY FEAST®
From afamilyfeast.com
70 EASY SUMMER SALAD RECIPES FOR HOT DAYS - SOUTHERN …
From southernliving.com
CHICKEN WITH GARLIC HERB SAUCE - JO COOKS
From jocooks.com
ROASTED CHICKEN AND VEGGIES WITH GARLIC HERB VINAIGRETTE
From cookingclassy.com
5/5 (4)Total Time 35 minsCategory Main CoursePublished Feb 24, 2018
HERB CHICKEN WITH WARM VINAIGRETTE - CHAMPSDIET.COM
From champsdiet.com
WHOLE ROASTED CHICKEN WITH HERB VINAIGRETTE - EVERYDAY GOURMET
From everydaygourmet.tv
WHAT TO COOK THIS WEEK, MAY 30, 2023 — TODAY
From today.com
HERB ROASTED CHICKEN WITH VINAIGRETTE – LA TOURANGELLE
From latourangelle.com
THE BEST GRILLED HERB CHICKEN RECIPE - SIMPLY STACIE
From simplystacie.net
CHICKEN WITH HERB VINAIGRETTE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
BALSAMIC HERB CHICKEN | MCCORMICK
From mccormick.com
WHITE WINE AND HERB MARINATED GRILLED CHICKEN - THE BUSY BAKER
From thebusybaker.ca
BALSAMIC HERB GRILLED CHICKEN - LILLIE EATS AND TELLS
From lillieeatsandtells.com
HERB-ROASTED CHICKEN - BETTER HOMES & GARDENS
From bhg.com
ROASTED CHICKEN THIGHS, POTATOES & SCALLIONS WITH HERB VINAIGRETTE
From eatingwell.com
CRISPY CHICKEN CUTLETS WITH AN HERB VINAIGRETTE SALAD - CHEF VEERA
From chefveera.com
CHICKEN WITH WARM GARLIC, MINT, AND BALSAMIC VINAIGRETTE
From greatchefs.com
GARLIC-HERB ROASTED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
CHICKEN CUTLETS WITH SPRING VEGETABLE SALAD AND HERB VINAIGRETTE
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love