Brick Chicken With Vinegar Peppers Recipes

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HOT PEPPER CHICKEN UNDER A BRICK WITH AN ORANGE AND POPPY SEED DRESSED SALAD



Hot Pepper Chicken Under a Brick with an Orange and Poppy Seed Dressed Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

4 large chicken legs and thighs, bone in, skin on or, 4 chicken breasts, bone-in, skin on
Salt
Freshly ground black pepper
1 teaspoon crushed red pepper flakes
1 rounded tablespoon Dijon mustard
5 tablespoons extra-virgin olive oil, plus more, for drizzling, divided
2 to 3 tablespoons finely chopped banana pepper rings
2 tablespoons hot pickled pepper juice
Handful freshly chopped flat-leaf parsley
1 tablespoon orange marmalade
1 teaspoon poppy seeds
2 tablespoons red wine vinegar
1/2 seedless cucumber, thinly sliced
4 plum tomatoes, thinly sliced
1 bunch arugula or watercress, cleaned and chopped
Crusty bread, cut into slices, for mopping
1 garlic clove, cut in 1/2

Steps:

  • Season the chicken with salt and pepper. Combine crushed red pepper, mustard and about 2 tablespoons oil in a small dish. Slather the mixture over the skin of the chicken. Place chicken face down in a nonstick skillet. Set loose foil over chicken then a plate or smaller pan on top and weigh it down with a brick or heavy cans. Place pan over medium to medium-high heat and cook. After 18 minutes flip the chicken to get some color on the other side. Reduce the heat from medium to medium-low and cook for another 2 minutes, until cooked through. Remove weight, turn chicken over and sprinkle with chopped hot peppers then douse with pepper juice and top with parsley.
  • While chicken cooks, transfer the marmalade to a microwaveable dish; give it a zap just to loosen it up. Remove from the microwave and whisk together the marmalade and poppy seeds and vinegar then stream in 3 tablespoons extra-virgin olive oil. Toss cucumbers, tomatoes and greens with the dressing and season with salt and pepper.
  • Turn broiler on.
  • Place bread under broiler and broil until charred or toasted. Remove from the broiler and rub with cut garlic, drizzle with olive oil and rub bread in the pan juices after the chicken comes out.
  • Serve chicken with salad and soaked bread.

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR



Chicken and Peppers with Balsamic Vinegar image

This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.

Provided by ROBYN050501

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 55m

Yield 4

Number Of Ingredients 10

¼ cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
¼ cup balsamic vinegar, divided

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
  • Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
  • Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g

BRICK CHICKEN



Brick Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

3 chicken halves, breast and rib bones intact (1 1/2 to 1 3/4 pounds each)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1/2 tablespoon unsalted butter
5 to 6 sprigs thyme

Steps:

  • Partially debone the chicken halves, removing the wing, backbone and thighbone. Rinse and pat dry. Refrigerate, uncovered, at least 30 minutes to dry out the skin.
  • Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet (preferably cast iron) over medium heat and add the oil and butter. Lay the chicken halves, skin-side down, in the skillet and scatter the thyme around them. Wrap a slightly smaller skillet with foil and place on top of the chicken. Set a large brick or 2 to 3 heavy cans in the skillet to weigh it down.
  • Cook the chicken 3 to 5 minutes, then remove the top skillet and check the skin; adjust the heat and rotate the pan as needed so the skin browns evenly. Replace the top skillet and continue to cook until the skin is golden and crisp and the chicken is cooked about three-quarters of the way through, 20 to 25 more minutes. Remove the top skillet and carefully flip the chicken. Cook, uncovered, until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest 5 minutes. Cut each piece in half to serve.

BRICK CHICKEN WITH VINEGAR PEPPERS



Brick Chicken with Vinegar Peppers image

Weighing down the chicken with a skillet (our "brick" in this case) while you sear it ensures a crispy, golden skin. Then you sauté a mess of peppers with onion and garlic; mix in vinegar, sugar, and capers to great an agrodolce sauce; and combine it all with the browned bird, so the flavors meld as it finishes cooking in the oven.

Provided by Lauryn Tyrell

Categories     Chicken Recipes

Time 50m

Number Of Ingredients 13

1 small chicken (about 3 1/2 pounds), room temperature, halved and patted dry
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 1/2 pounds mixed Italian frying peppers, sliced (about 7 cups total)
1 small onion, sliced (1 1/2 cups)
3 cloves garlic, thinly sliced
1/2 cup low-sodium chicken broth
1/2 cup red-wine vinegar
2 tablespoons sugar
3 tablespoons capers, drained
2 sprigs rosemary (each about 4 inches)
Creamy polenta for serving

Steps:

  • Preheat oven to 450°F with a rack in center. Season all sides of chicken generously with salt and pepper. Heat a large nonstick skillet over medium; add butter and 1 tablespoon oil.
  • When butter melts and foam subsides, add chicken, skin-side down. Place a piece of foil on top of chicken and top with a second heavy skillet to weigh down. Cook, undisturbed, until skin forms a golden-brown crust, 10 to 12 minutes. Remove top skillet and foil. Transfer chicken to a plate, skin-side up.
  • Discard fat in skillet. Return to medium-high heat and add remaining 1 tablespoon oil. Add peppers and onion, season with salt, and cook, stirring occasionally, until vegetables are browned in places, 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in broth, vinegar, sugar, capers, and rosemary; season with salt and pepper. Bring mixture to a boil, then transfer to a 9-by-13-inch roasting pan or baking dish along with chicken, skin-side up, and any accumulated juices.
  • Roast until a thermometer inserted into thickest part of chicken reads 160°, about 20 minutes. Transfer chicken to a plate and loosely tent with foil. Return vegetables to oven; cook until sauce has reduced slightly, about 10 minutes more. Season. Serve chicken with vegetables and polenta, spooning juices over top.

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