Chicken And Peppers In Vinegar Sauce Recipes

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR

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.

CHICKEN AND PEPPERS IN VINEGAR SAUCE

Steps:

• Heat oil in a medium Dutch oven over high heat until it simmers. Pat the chicken dry with paper towels; season with salt and pepper. Place chicken in the pan, in batches, top-side-down. Cook until golden brown, 4 minutes. Turn over, continue cooking 3 minutes. Remove chicken to a plate.
• Add peppers and cook, stirring occasionally, until slightly soft, about 5 minutes. Add garlic and cook for 1 minute. Add tomato paste and cook for 1 minute. Add the vinegar and cook until reduced by half. Add honey and broth, season with salt and pepper to taste and cook for 5 minutes. Return the chicken and accumulated juices to the pot. Reduce heat to medium, cover the pot and cook until the chicken is tender, about 15 minutes. Remove the chicken to a platter. Cook sauce until slightly reduced, about 5 minutes. Stir in parsley and pour the sauce over the chicken.

SIXTEEN-SPICE-RUBBED CHICKEN BREAST WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW

Steps:

• To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified.
• Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour.
• Heat your grill to high.
• Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.
• Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.
• Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.
• Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.

ROTISSERIE CHICKEN WITH BLACK PEPPER VINEGAR SAUCE

Steps:

• For the sauce: Whisk together the mustard, vinegar, honey, 1 1/2 teaspoons salt and 1 tablespoon pepper in a medium bowl. Combine the canola and olive oil, then slowly add to the mustard mixture and whisk until emulsified. Let sit at room temperature while you prepare the chicken. The sauce can be made 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before serving.
• For the chicken: Set up the rotisserie according to the manufacturer's directions. Combine the sugar, paprika, 1 1/2 tablespoons salt and 1 teaspoon pepper in a small bowl. Brush the chicken with the oil and rub with the spice mixture.
• Thread the chicken onto the rotisserie and cook until an instant-read thermometer inserted into the breast registers 165 degrees F, about 1 hour 45 minutes. Remove from the rotisserie, brush liberally with some of the sauce, loosely tent with foil and let rest 15 minutes before slicing. Serve with the sauce on the side.

BREADED CHICKEN WITH VINEGAR PEPPERS RECIPE - (4.4/5)

Steps:

• Preheat oven to 400° with center rack. Skin and trim fat from chicken pieces. Anna then further cleans her chicken by rubbing them with kosher salt and some white vinegar, rinsing well with cold water and patting dry thoroughly. Heat a 12" skillet over medium heat. In a bowl, beat the eggs with the parmesan. Place the breadcrumbs in a pie plate. Pour enough olive oil to come 1/4" the inside of the skillet. Heat until hot but not smoking - a gentle med-high. Dip each piece of chicken in the egg mixture, allowing excess to drip back into the bowl, then coat in the breadcrumbs. Lay the chicken in the hot oil, allowing to become golden brown on each side -- you won't need to cook through as the chicken will cook further in the oven. Place the chicken in a Pyrex or other baking dish, large enough to accommodate the chicken pieces in one layer without touching -- 9" x 13" or similar. Pour the liquid from the vinegar peppers over the chicken and bake 10 minutes. Remove chicken and add the peppers, tucking in and around the pieces of chicken. Return to the oven, reduce heat to 350° and bake until the chicken is cooked and juices run clear, about 30 minutes longer. (Anna said she cooks a full hour but I think that is too long.) Serve chicken plated with peppers and pan juices.

CHICKEN IN VINEGAR SAUCE

Steps:

• Chop whole onion.
• Heat nonstick pan over high heat, reduce heat to medium-high and spray with pan spray. Add onion, and saute until it begins to brown and soften.
• Add chicken breasts, and brown on both sides.
• Reduce heat to simmer, and add tomato puree, wine, vinegar, chicken stock and tarragon. Cover, and continue cooking until chicken is tender, about 10 minutes total. Season with salt and pepper.

CHICKEN WITH VINEGAR

Steps:

• Cook chicken:
• Put oven rack in middle position and preheat oven to 350°F.
• Pat chicken dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil and 1 tablespoon butter in a 10- to 12-inch heavy skillet over moderately high heat until foam subsides, then brown chicken in 2 batches, turning over once, 8 to 10 minutes per batch. Transfer chicken as browned to a small (13- by 9-inch) flameproof roasting pan, arranging it in 1 layer. Once all chicken is browned, roast, uncovered, in oven 15 minutes.
• Make sauce while chicken roasts:
• Discard all but 2 tablespoons fat from skillet, then add garlic, shallots, carrot, thyme sprigs (2), and bay leaves and cook over moderately high heat, stirring and scraping up brown bits, until vegetables are browned, 3 to 6 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, vinegar, sugar, and remaining teaspoon salt and 1/2 teaspoon pepper and boil, stirring occasionally, until reduced by half, 5 to 10 minutes.
• Finish sauce and chicken:
• Add chicken broth to sauce along with any juices from roasting pan and bring to a boil. Pour through a fine-mesh sieve onto chicken in roasting pan, pressing on and then discarding solids. Continue to roast chicken, uncovered, until just cooked through, about 15 minutes more.
• Transfer chicken with tongs to an ovenproof serving dish and keep warm, uncovered, in turned-off oven.
• Meanwhile, boil sauce in roasting pan over high heat, stirring occasionally, until reduced to a scant cup, then remove sauce from heat and swirl in remaining 2 tablespoons butter. Season with salt and pepper and pour sauce over chicken.

CHICKEN AND PEPPERS IN BALSAMIC VINEGAR GLAZE

Steps:

• Pound chicken to 1/2" thickness. Sprinkle with salt and pepper.
• Heat butter in a large skillet, add chicken and cook over med-high heat until cooked through, 5 minutes per side.
• Meanwhile, cut peppers lengthwise into thin strips.
• Mince garlic.
• Transfer chicken to a serving platter.
• Add peppers and garlic to skillet drippings, and cook until peppers are just tender, about 4 minutes, stirring frequently. Spoon peppers over chicken.
• Add vinegar and honey to skillet, stir with wooden spoon until reduced to a glaze, about 1 minute. Spoon evenly over chicken and peppers.

UNCLE MIKE'S VINEGAR PEPPER SAUCE

Steps:

• In a small saucepan over medium heat, stir together the vinegar, ketchup, cayenne pepper, red pepper flakes, sugar, and water.
• Simmer for 15 minutes, or until all the sugar dissolves. Season to taste with salt and pepper. Remove from heat, and let cool. Use to baste your favorite meat while grilling.

BRICK CHICKEN WITH VINEGAR PEPPERS

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.