Best Chicken In Garlic Vinegar Sauce Recipes

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CHICKEN IN GARLIC-VINEGAR SAUCE



Chicken in Garlic-Vinegar Sauce image

Make and share this Chicken in Garlic-Vinegar Sauce recipe from Food.com.

Provided by Realtor by day

Categories     Chicken Thigh & Leg

Time 3h

Yield 6 serving(s)

Number Of Ingredients 16

3 lbs chicken pieces (bone-in, thighs, drumsticks and or breasts, skin removed, trimmed)
1/2 teaspoon coarse salt, plus a pinch, divided
1/2 teaspoon fresh ground pepper
7 teaspoons extra virgin olive oil, divided
1 tablespoon butter
1/2 cup minced shallot
16 garlic cloves, peeled
1/3 cup sherry wine vinegar or 1/3 cup red wine vinegar
1 cup reduced-sodium chicken broth
2 sprigs fresh thyme (or 2 teaspoons dried)
1/2 cup reduced-fat sour cream
1 tablespoon Dijon mustard
2 teaspoons tomato paste
2 teaspoons all-purpose flour
2 medium tomatoes, seeded and cut into 1/2-inch pieces
2 tablespoons finely minced fresh chives

Steps:

  • Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
  • Heat 2 teaspoons oil and butter in a large heavy casserole or Dutch oven over medium heat. Add half the chicken pieces and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to a large plate. Add 2 teaspoons oil to the pot. Add the remaining chicken and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to the plate.
  • Heat 2 more teaspoons oil. Add shallots and garlic and cook, stirring, until the shallots are soft and lightly browned, about 1 minute. Add vinegar and bring to a simmer. Return the chicken to the pot. Pour in broth and then carefully nestle the thyme sprigs among the chicken pieces (or stir in dry thyme).
  • Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
  • Just before the chicken is done, whisk sour cream, mustard, tomato paste and flour in a small bowl until smooth. Combine tomatoes, chives, the remaining 1 teaspoon oil and pinch of salt in another small bowl; reserve for
  • When the chicken is done, remove to a plate, discarding the thyme sprigs (if using). Stir the sour cream mixture into the sauce; bring to a simmer. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with the tomato mixture.

Nutrition Facts : Calories 429.6, Fat 30.9, SaturatedFat 9.5, Cholesterol 116.5, Sodium 375.3, Carbohydrate 9.1, Fiber 0.9, Sugar 1.5, Protein 28.6

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.

OAK TOWN GARLIC VINEGAR CHICKEN



Oak Town Garlic Vinegar Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

6 tablespoons olive oil, divided
2 medium yellow onions, julienned
2 Anaheim chiles, cleaned and julienned
6 boneless, skinless chicken thighs
3/4 cup minced garlic, divided
8 ounces beer
8 ounces chicken stock
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 cup red wine vinegar
3 tablespoons green onions, sliced

Steps:

  • In large saute pan over medium heat add 2 tablespoons oil, onions, chiles and saute for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 cup garlic and saute. Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from saute pan, and let cool, reserve pan and braising broth.
  • In medium saute pan heat another 2 tablespoons olive oil and lightly caramelize remaining 1/2 cup garlic. When done, remove from heat, and let cool.
  • In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic and mix into a paste.
  • Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 tablespoons of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides.
  • Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes.
  • Garnish with green onions.

VINEGAR-AND-GARLIC-BRAISED CHICKEN



Vinegar-and-Garlic-Braised Chicken image

A Filipino-inspired braise similar to adobo with the potent combination of vinegar, soy sauce, sugar, and garlic that acts as both marinade and simmer sauce. Once the chicken is tender and the sauce reduces to a glossy consistency, it takes on a sweet and sour flavor that is delightful drizzled over a bowl of Coconut Rice and steamed baby bok choy.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 3h

Number Of Ingredients 8

1 1/2 cups rice vinegar (unseasoned)
1/2 cup reduced-sodium soy sauce
1 tablespoon turbinado or light brown sugar
3 bay leaves
1 head garlic, cloves peeled and smashed
Freshly ground pepper
8 pieces bone-in, skin-on chicken thighs and drumsticks (about 3 pounds total)
2 tablespoons vegetable oil

Steps:

  • Combine vinegar, soy sauce, sugar, bay leaves, garlic, and 1 teaspoon pepper in a bowl; add chicken and toss until coated with marinade. Cover bowl and refrigerate at least 2 hours and up to overnight.
  • Remove chicken (reserving marinade) and pat dry with paper towels. Heat oil in a large Dutch oven over medium. Add half of chicken and cook until golden brown, 3 to 5 minutes. Turn and brown other sides about 2 minutes more; transfer to a plate and repeat with remaining chicken.
  • Return all chicken and any accumulated juices to Dutch oven; add reserved marinade, making sure liquid comes halfway up sides of chicken (you may need to nestle it). Bring to a simmer over high, then reduce heat to low, cover, and cook until chicken is cooked through and tender, 20 to 25 minutes. Transfer chicken to a clean plate. Skim fat from liquid with a spoon and discard bay leaves. Increase heat to medium‐high and reduce liquid until syrupy (you should have about 1 cup). Spoon sauce over chicken and serve.

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