Best Vinegar Braised Chicken And Mushrooms 12tomatoescom Recipes

Braised Chicken With Mushrooms and Sun-Dried Tomatoes image

Provided by sugarpea

Categories Sauces

Time 30m

Yield 2 serving(s)

Number Of Ingredients 16

1/3 cup thinly sliced drained sun-dried tomato packed in oil
1 1/2 tablespoons oil, reserved from sun-dried tomatoes
12 ounces boneless skinless chicken breasts
coarse salt
fresh ground black pepper
1 small onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon dried basil, crumbled
1/4 teaspoon hot red pepper flakes, to taste
8 ounces mushrooms, sliced
1/2 cup dry red wine
1/2 cup chicken broth
2 tablespoons tomato paste
1 1/2 teaspoons unsalted butter, softened
1 1/2 teaspoons flour
3 tablespoons fresh flat-leaf parsley, minced

Steps:

Heat oil in a skillet over medium high heat; pat chicken dry, season with salt and pepper and brown on both sides; set aside.
Reduce heat to medium-low; add onion, garlic, basil and red pepper flakes and saute, stirring, until onion is softened; add mushrooms and salt and pepper and continue cooking and stirring over medium heat until mushrooms are softened.
Whisk in the wine, broth, tomato paste; add chicken and bring to a boil; reduce heat to a simmer and cook, covered, for 8-12 minutes until cooked through.
Remove chicken and keep warm; knead butter and flour together and add to skillet, stirring until incorporated and smooth; add sun-dried tomatoes and simmer, stirring, 2-3 minutes until thickened.
Stir in parsley and pour sauce over chicken; serve immediately.

Vinegar-Braised Chicken and Mushrooms image

Provided by Amy Meyer

Categories Chicken

Number Of Ingredients 13

4 lb assorted bone-in, skin on chicken pieces (breasts & thighs)
2 lb mushrooms (cremini, white, or baby bella) cleaned of any dirt or particles
2 c low-sodium chicken broth
3/4 c balsamic vinegar
1/4 c red wine vinegar
1/4 c apple cider vinegar
5 carrots, peeled & roughly chopped (could use baby carrots)
3 clove garlic, crushed
1 yellow onion, chopped
1 bay leaf
3 Tbsp extra-virgin olive oil
2 Tbsp all-purpose flour
kosher salt & freshly ground pepper, to taste

Steps:

1. Season both sides of chicken generously with salt and pepper.
2. Heat olive oil in a large cast-iron skillet or Dutch oven over medium-high heat and, in batches, brown chicken on all sides, then transfer to a separate plate and set aside.
3. Reserving 2-3 tablespoons, drain off fat and sauce carrots and onions until tender. About 10 minutes.
4. Add mushrooms and cook for another 6-8 minutes, or until softened, then add crushed garlic and sauce for 2 minutes.
5. Season everything with salt and pepper, vegetables (discarding garlic) to the plate with the chicken.
6. Sprinkle flour into the Dutch oven and cook for 1-2 minutes, whisking continuously, until pasty and smooth.
7. Pour in the vinegars and whisk until smooth. Cook mixture for 3-5 minutes, or until thickened and reduced, then slowly mix in chicken broth.
8. Return chicken to pot and add bay leaf, then bring mixture to a boil.
9. Reduce heat to low, partially cover your pot and let simmer for 35-40 minutes, or until chicken is cooked through.
10. Return vegetables to Dutch oven and serve with reduced sauce.

Vinegar Braised Chicken & Mushrooms Recipe - (4.6/5) image

Provided by wing118677

Number Of Ingredients 14

4 pounds assorted chicken breasts and thighs, bone-in skin-on
2 pounds mushrooms (cremini, white, or baby bella), cleaned
2 cups low-sodium chicken broth
3/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/4 cup apple cider vinegar
5 carrots, peeled and roughly chopped (could use baby carrots)
3 cloves garlic, crushed
1 yellow onion, chopped
1 bay leaf
3 tablespoons extra-virgin olive oil
2 tablespoons all-purpose flour
Kosher salt, to taste
Black pepper, freshly ground, to taste

Steps:

Season both sides of chicken generously with salt and pepper. Heat olive oil in a large cast-iron skillet or Dutch oven over medium-high heat and, in batches, brown chicken on all sides, then transfer to a separate plate and set aside. Reserving 2-3 tablespoons, drain off fat and sauté carrots and onions until tender. About 10 minutes. Add mushrooms and cook for another 6-8 minutes, or until softened, then add crushed garlic and sauté for 2 minutes. Season everything with salt and pepper, then transfer vegetables (discarding garlic) to the plate with the chicken. Sprinkle flour into the Dutch oven and cook for 1-2 minutes, whisking continuously, until pasty and smooth. Pour in the vinegars and whisk until smooth. Cook mixture for 3-5 minutes, or until thickened and reduced, then slowly mix in chicken broth. Return chicken to pot and add bay leaf, then bring mixture to a boil. Reduce heat to low, partially cover your pot and let simmer for 35-40 minutes, or until chicken is cooked through. Return vegetables to Dutch oven and serve with reduced sauce.