Papas Vinegar Chicken Recipes

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SHEET PAN VINEGAR CHICKEN



Sheet Pan Vinegar Chicken image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 medium red onion, cut into 1/4-inch-thick wedges
1 1/2 tablespoons olive oil
6 bone-in, skin-on chicken thighs
3/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/4 cup sherry vinegar
2 cups mixed color cherry tomatoes
3/4 cup pitted Castelvetrano olives
1 teaspoon chopped fresh rosemary
2 cloves garlic, sliced or minced
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 450 degrees F.
  • Toss the onions with 1/2 tablespoon of the oil on a large rimmed baking sheet. Arrange the chicken thighs on top and sprinkle them all over with the smoked paprika and salt and pepper. Drizzle the vinegar onto the baking sheet, then roast in the oven about 15 minutes.
  • Meanwhile, toss the cherry tomatoes, olives, rosemary and garlic with the remaining 1 tablespoon oil, a big pinch of salt and pepper to taste. Add the mixture to the baking sheet with the roasted chicken and continue to roast until the chicken is golden brown and cooked through, 10 to 15 minutes more.
  • Sprinkle with the parsley and serve the chicken with the vegetables and juices from the baking sheet.

CHICKEN IN VINEGAR



Chicken in Vinegar image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

1 whole chicken (3 1/2 pounds/1.6 kg), cut into 8 pieces
Salt and freshly ground pepper
1 tablespoon butter, plus another tablespoon for finishing
1 tablespoon olive oil
6 cloves garlic, peeled
1 cup/250 ml white wine vinegar
1 cup/250 ml chicken stock
1 tablespoon tomato paste
4 medium tomatoes, roughly chopped
1 bay leaf
1 large fresh thyme sprig
2 good handfuls chopped fresh parsley

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.

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