Vinegar Chicken With Peppers Recipes

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BAKED CHICKEN AND PEPPERS



Baked Chicken and Peppers image

These Italian Baked Chicken and Peppers are so simple to make and so DELICIOUS to eat! With as little as 10 min of prep and one dish you can have this flavor packed meal in the oven baking to perfection.

Provided by Kimber

Categories     Dinner

Time 50m

Number Of Ingredients 12

2 lbs boneless skinless chicken breast (cut into thin cutlets)
1 red bell pepper (cut into strips)
1 green bell pepper (cut into strips)
1/2 sweet yellow onion (thinly sliced)
4 cloves garlic (pressed)
15 oz crushed tomatoes ((1 can))
1 tbsp balsamic vinegar
1 tbsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp ground black pepper
1 cup mozzarella cheese (shredded)

Steps:

  • Place the onions and peppers in the bottom of a 9x13 baking dish.
  • Mix the oregano, basil, salt and pepper together in a small bowl. Place the chicken in a single layer on top of the peppers and season with a couple pinches of the seasoning.
  • Mix the crushed tomatoes, remaining seasonings, garlic, and vinegar together and pour over the top of the chicken to cover.
  • Bake uncovered at 400˚F for 35 minutes. Then remove the dish and sprinkle the mozzarella cheese over the top and finish cooking for 5-10 minutes or until the chicken is cooked through (165˚F) and the sauce is bubbling on the sides.

Nutrition Facts : ServingSize 10 oz, Calories 278 kcal, Carbohydrate 12 g, Protein 38 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 112 mg, Sodium 778 mg, Fiber 3 g, Sugar 6 g

CHICKEN WITH PEPPERS, ONIONS, & BALSAMIC VINEGAR



Chicken With Peppers, Onions, & Balsamic Vinegar image

Provided by Deborah

Categories     Chicken

Time 40m

Number Of Ingredients 11

4 (6 Ounce) Skinless Chicken Breasts
Salt & Peppers To Taste
1/2 Teaspoon Dried Oregano
4 Tablespoons Olive Oil
1 Large Onion, Peeled & Sliced
2 Red Peppers, Cored, Seeded, & Sliced
1 Yellow Peppers, Cored, Seeded, & Sliced
4 Cloves Garlic, Peeled, & Thinly Sliced
1/2 Cup Dry White Wine
3 Tablespoons Balsamic Vinegar
3 Tablespoons Finely Chopped Fresh Parsley

Steps:

  • Season the chicken with salt, pepper, and dried oregano.
  • Heat the olive oil in a heavy bottomed saucepan over medium heat until lightly smoking.
  • Brown the chicken well on each side, about 7 to 8 minutes.
  • Move the chicken to a plate.
  • Add the onions and peppers to the pan, and cook until they are tender and softened, stirring often, about 6 to 7 minutes.
  • Add the garlic and cook another minute or two until fragrant.
  • Add the wine, and cook, scraping up any browned bits from the bottom of the pan until the wine has almost completely been absorbed.
  • Stir in the balsamic vinegar and chopped parsley.
  • Return the chicken to the pan, along with any juices on the plate and cover the chicken with the pepper mixture.
  • Continue to cook until the chicken is completely cooked, about 5 minutes. Serve immediately.

RAO'S CHICKEN SCARPARIELLO (SHOEMAKER'S CHICKEN)



Rao's Chicken Scarpariello (Shoemaker's Chicken) image

Chicken scarpariello, also known as shoemaker's chicken, is a classic Italian-American dish of chicken, sausage, vinegar, onions and peppers that has all the flavors and textures: Tangy and rich, spicy and sweet, tender and crunchy. Our version is adapted from one found on the menu at Rao's, the reservations-impossible Southern Italian restaurant and celebrity hangout in Harlem. It starts with pan-frying chicken pieces and Italian sausage in a little olive oil until golden brown. Bell peppers, jalapeños, onion and garlic go into the pan and are sautéed until soft. All of that - plus hot peppers, potatoes, vinegar and wine - goes into a roasting pan and into a hot oven until the sauce thickens and the chicken is cooked through. (The potatoes are totally optional, by the way, but they are a nice, pillowy counterpoint to the prickly heat of the peppers.) Serve with a hunk of good bread to mop up the sauce.

Provided by Jason Epstein

Categories     dinner, poultry, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

3 pounds bone-in, skin-on chicken thighs and breasts, breasts cut crosswise in half
Kosher salt and freshly ground black pepper to taste
2 tablespoons olive oil
4 links Italian sausage (2 hot and 2 sweet), about 1 pound
2 large bell peppers (red, yellow or green), seeded and cut into thin strips
2 jalapeño peppers, halved lengthwise, seeded and cut into thin slices
1 large sweet onion, cut in half lengthwise and sliced
1 teaspoon minced garlic
4 to 8 hot vinegared cherry peppers (or peppadew or pepperoncini), left whole
2 to 3 small red potatoes, peeled, sliced and boiled until tender, but not mushy (optional)
1/2 cup chicken broth
1/2 cup dry white wine
1/4 to 1/2 cup red wine vinegar, to taste
1 tablespoon dried oregano leaves

Steps:

  • Heat the oven to 400 degrees. Season chicken pieces with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. In batches, brown the chicken, skin side down to start, about 5 minutes on each side. Remove the chicken to a plate. Add the sausage and sauté until brown, about 3 to 4 minutes. (They will not be cooked all the way through at this point.) Remove with a slotted spoon, cut into 1-inch slices and set aside.
  • Remove all but 2 tablespoons oil from the pot and sauté the bell peppers, jalapeños, onion and garlic until soft and beginning to brown, about 5 minutes.
  • Return the sausage to pot, add the cherry peppers, potatoes (if using), chicken broth, wine, vinegar, oregano and season with salt and pepper. Gently mix together, then transfer everything in the pot to a roasting pan. Nestle the chicken in the vegetables and sausage and roast in the oven until chicken is cooked through and sauce has reduced slightly, about 30 minutes.

Nutrition Facts : @context http, Calories 890, UnsaturatedFat 42 grams, Carbohydrate 16 grams, Fat 67 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 20 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams

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.

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

From the cookbook author Anne Willan, I learned her version of this classic recipe during my stay at her home in Burgundy. To tell the truth, I like it even better than sauteed chicken in wine, because the extra acid and lack of cream makes a tangier, less cloying dish.

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

3 1/2 pounds mixed chicken drumsticks and thighs
Salt and pepper
3 tablespoons unsalted butter
1 head garlic, broken into unpeeled cloves
1 cup red wine vinegar
1 pound tomatoes, roughly chopped
1 tablespoon tomato paste
4 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley
1 bay leaf
1 cup chicken stock
Chopped fresh parsley leaves, as needed

Steps:

  • Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate.
  • Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm.
  • Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.

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



Breaded Chicken with Vinegar Peppers Recipe - (4.4/5) image

Provided by á-5623

Number Of Ingredients 6

3 pounds chicken legs and thighs, cut into 8 pieces
1 large jar sweet vinegar peppers*
2 large eggs
2 tablespoons grated parmesan
2 cups breadcrumbs (see recipe)
Olive oil

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 AND PEPPERS IN VINEGAR SAUCE



Chicken and Peppers in Vinegar Sauce image

Bobby Flay, clipped from the Sunday Parade magazine from his column, "CookIt!", February, 2010

Provided by Epi Curious

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
8 bone-in skinless chicken thighs
kosher salt & freshly ground black pepper
1 large red bell pepper, stem and seeds removed, thinly sliced
1 large yellow bell pepper, stem and seeds removed, thinly sliced
4 garlic cloves, chopped
1 tablespoon tomato paste
1 cup balsamic vinegar
2 tablespoons clover honey
2 cups low sodium chicken broth (or broth)
1/4 cup flat leaf parsley, fresh, chopped

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.

Nutrition Facts : Calories 337.2, Fat 16.5, SaturatedFat 3, Cholesterol 114.5, Sodium 191.4, Carbohydrate 17.5, Fiber 1.6, Sugar 11.1, Protein 30.9

VINEGAR CHICKEN WITH PEPPERS



Vinegar chicken with peppers image

My mom and Grandma used to make this and since they have both passed away I have never seen the recipe or new how to make it. I did see it on Kitchen boss and took the recipe and tweeked it to fit what i remember my mom and grandma making

Provided by Annamarie Tucker

Categories     Chicken

Number Of Ingredients 6

3 lb chicken ( thighs or can uses cutlets)
1 jar(s) of sweet vinegar peppers (if you cant find get roasted red peppers and add red wine vinegar)
2 large eggs
2 Tbsp of grated cheese (i prefer romano) can use parm
2 c seasoned breadcrumbs
olive oil, extra virgin

Steps:

  • 1. PREPARATION: 1.Preheat oven to 400° with center rack. 2.Skin and trim fat from chicken pieces rub kosher salt and some red wine vinegar 3.Heat a 12" skillet over medium heat. In a bowl, beat the eggs with the romano cheese or parmesan. Place the breadcrumbs in a pie plate. 4.Pour enough olive oil to come 1/4" the inside of the skillet. Heat until hot but not smoking - a gentle med-high. 5.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. 6.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. 7.Serve chicken plattered with peppers and pan juices.

CHICKEN WITH SWEET PEPPERS AND BALSAMIC VINEGAR



Chicken With Sweet Peppers and Balsamic Vinegar image

Make and share this Chicken With Sweet Peppers and Balsamic Vinegar recipe from Food.com.

Provided by ukichix

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
salt & freshly ground black pepper
4 tablespoons olive oil
4 cups thinly sliced bell peppers (Red,Yellow,orange,green)
1 medium onion, thinly sliced
4 large garlic cloves, finely chopped
1/4 cup chopped fresh basil
3 tablespoons high-quality balsamic vinegar

Steps:

  • Season the chicken with salt and pepper.
  • In a large skillet, heat 2 Tbsp of the oil.
  • Saute the chicken over med-high heat, turning once, until golden on both sides, about 8 mins total.
  • Transfer the chicken to a plate.
  • Add the remaining (2 Tbsp) of oil to the skillet and reduce the heat to medium.
  • Cook the bell peppers and onion, stirring often, until just softened, about 4 minutes.
  • Add the garlic and cook, stirring, for 1 minute.
  • Stir in about half the basil and all the vinegar.
  • Return the chicken and any accumulated juices to the skillet.
  • Reduce the heat to med-low. Simmer until the chicken is cooked through, about 3 minutes.
  • Stir in the remaining basil and season with salt and pepper.

Nutrition Facts : Calories 296.6, Fat 15.3, SaturatedFat 2.4, Cholesterol 68.4, Sodium 83, Carbohydrate 11, Fiber 3.1, Sugar 4.8, Protein 29.1

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