Grannys Vinegar Chicken Recipes

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GRANNY'S VINEGAR CHICKEN



Granny's Vinegar Chicken image

A vinegar jalapeno chicken recipe from the hills of North Carolina! This recipe is for thighs, but you can use breasts too.

Provided by Lynn B

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 9h20m

Yield 10

Number Of Ingredients 6

10 chicken thighs
2 cups distilled white vinegar
1 cup all-purpose flour for coating
½ teaspoon salt and pepper to taste
¼ cup oil for frying
1 (12 ounce) jar sliced jalapeno peppers, with liquid

Steps:

  • Place chicken thighs in a shallow baking dish. Pour vinegar over, cover and let marinate overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, reserving 1/4 cup of the vinegar. Coat the chicken with flour, and season with salt and pepper to taste. Heat oil in a large heavy skillet over medium-high heat.
  • Fry chicken in the hot oil until the outside is lightly crisp. Remove from heat, and place chicken into a 9x13 inch baking dish lined with aluminum foil. Add 1/4 cup of vinegar to the pan, and pour the entire jar of jalapenos over the chicken. Cover the pan with foil.
  • Bake for 45 minutes to 1 hour, or until chicken is no longer pink, and the juices run clear.

Nutrition Facts : Calories 250 calories, Carbohydrate 9.7 g, Cholesterol 79 mg, Fat 15 g, Fiber 0.4 g, Protein 17.6 g, SaturatedFat 4.2 g, Sodium 234.8 mg, Sugar 0.1 g

VINEGAR-GLOSSED CHICKEN



Vinegar-Glossed Chicken image

This dish has been a staple of Lucinda Scala Quinn's family for 20 years; from her cookbook "Mad Hungry."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

1 cup best-quality red-wine vinegar
2 to 3 garlic cloves, minced (about 2 tablespoons)
3 sprigs of fresh rosemary (about 1 tablespoon minced)
5 1/2 pounds bone-in chicken pieces (each part should be cut in half)
Coarse salt and freshly ground black pepper
Extra-virgin olive oil
3/4 cup chicken broth, plus more as needed

Steps:

  • At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate.
  • Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don't crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don't move them; it takes a couple of minutes to sear the chicken so it doesn't stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet.
  • Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8 to 10 minutes. Serve immediately or refrigerate, and reheat with some extra broth.

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