Best Vinegar Glazed Chicken With Creamed Corn Recipes

VINEGAR-GLAZED CHICKEN WITH CREAMED CORN

Steps:

• Season chicken with salt and pepper. Heat a large skillet over medium-high; melt 2 tablespoons butter. Add chicken; cook, flipping once, until golden brown, 5 to 7 minutes. Stir in vinegar, scraping up browned bits from bottom of pan; cook 30 seconds. Add broth; simmer, turning chicken frequently, until cooked through and coated with sauce, 3 to 4 minutes. Transfer to a bowl.
• Wipe skillet clean; heat over medium. Melt remaining 2 tablespoons butter. Stir in chopped scallions; cook just until fragrant, about 1 minute. Add corn; cook just to heat through, about 1 minute. Add cream cheese and milk. Cook, stirring, until cheese melts and simmers, 2 to 3 minutes. Season with salt and pepper. Top chicken and corn with sliced scallions; serve, with arugula salad.

CREAMY CORN SKILLET CHICKEN

Steps:

• Whisk together the soy sauce, balsamic, sugar, crushed garlic and juice of 2 lemons in a bowl until the sugar is dissolved. Add the chicken and marinade to a resealable plastic bag and marinate in the fridge for 3 hours.
• Take the chicken out of the marinade and dry off. Sprinkle with salt and pepper.
• Preheat a grill to high heat. Place a large cast-iron skillet on one side of the grill. Place a smoker box or foil pan with wood chips on the grill.
• Once the smoker has begun to produce smoke, liberally oil the grill grates and place the chicken on the grates. (We are just looking for a quick hard sear on both sides to get that char flavor. The goal is to finish cooking in the creamy, smoky corn.)
• Add the butter to the skillet along with the Fresnos, poblanos, onions and remaining 3 whole cloves garlic. Saute until the onions are translucent and chiles are tender, about 10 minutes. Deglaze with the sherry and add the fresh corn, squash, zucchini, cream, 1/2 cup Parmesan and half of the stock. Season to taste.
• Add the chicken to the skillet and lower the grill to medium. Close the lid and smoke the skillet over medium heat, playing with the position of the skillet to ensure you get the liquid to simmer ever so slightly, until the chicken hits 160 to 165 degrees F, 10 to 15 minutes. Take the skillet off the grill and pour in a little chicken stock if the sauce is very thick. Add the remaining lemon juice on top and garnish with the cilantro, remaining 2 tablespoons Parmesan and crushed corn nuts.

STICKY BRICK CHICKEN WITH CREAMED CORN AND CRISPY KALE

Steps:

• Preheat the oven to 375 degrees F.
• Place the corn on a half sheet tray and bake for 20 minutes. Remove and cool slightly, then shuck the corn and remove the silk. Place a small bowl upside-down inside of a larger bowl. Rest the tip of one ear of corn on the smaller bowl and cut the kernels from the cob, which will fall into the larger bowl, and then repeat for the remaining ears of corn.
• Place half of the kernels in a blender and blend on high speed until smooth. Add the pureed corn and whole kernels to a medium pot set over medium heat, then add the cream and butter, and bring to a simmer. Cook, stirring occasionally, until reduced to a pudding-like consistency, about 7 minutes. Finish with the chopped chives and add salt and pepper to taste.
• Place the kale in a bowl and coat with 1 tablespoon of the olive oil. Lay out the kale in a single layer on a full sheet tray, then sprinkle with salt and bake until crispy, 10 minutes. Cool the kale completely.
• Preheat the oven to 450 degrees F.
• Using a pair of kitchen sheers, remove the backbone of the chicken and break down into 4 pieces.
• Using either a mortor and pestle or a spice grinder, process the fennel and peppercorns to a coarse powder. Rub the chicken with 2 tablespoons of the olive oil and sprinkle liberally with the spice mix and some salt.
• Coat a 12-inch ovenproof saute pan with the remaining 1 tablespoon olive oil and heat over medium-high heat, just until the oil reaches its smoke point. Place the chicken skin-side down in the pan. Place the thyme on and around the chicken in the pan, and then place the foil-wrapped brick on the chicken. Reduce the heat to medium and cook for 5 minutes, then transfer the pan to the oven and cook for 30 minutes.
• Carefully remove the chicken from the pan and place on a cutting board skin-side up. Drain the fat and the thyme from the pan and set over high heat. Add the chicken stock and the honey, and cook until reduced to a thick glaze, scraping up all of the browned bits from the bottom of the pan. Brush the glaze on the chicken and finish with some flaky sea salt and freshly cracked black pepper. Serve the chicken with the creamed corn and crispy kale.

VINEGAR GRILLED CHICKEN

Steps:

• Place the water, vinegar, pepper, salt, Worcestershire sauce, hot sauce, and melted margarine into a large, resealable plastic bag. Shake to combine ingredients, then add chicken, seal, and shake to coat. Place in refrigerator to marinate at least 4 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade.
• Cook on preheated grill until no longer pink in the center; about 10 minutes per side.

VINEGAR-GLOSSED CHICKEN

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.

VINEGAR-GLAZED CHICKEN

Steps:

• In a medium bowl combine the chicken, 2 tsp of the dark soy sauce, 1 tsp soy sauce, 1 tsp of the rice wine, sugar, cornstarch, ground Sichuan peppercorns, and salt. Stir to combine.
• In a small bowl combine the sesame oil and the remaining 2 tsp dark soy sauce, 1 tsp soy sauce and 1 tsp rice wine.
• Heat a 14 inch wok or a 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, add the scallions, ginger, garlic, and red pepper flakes and stir-fry 10 seconds or until the aromatics are fragrant.
• Push to the aromatics to the sides of the wok, carefully add the chicken and spread it evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the chicken begin to sear. Then stir fry 1 minute or until the chicken is lightly browned but not cooked through.
• Swirl the soy sauce mixture into the wok and stir-fry 1 minute or until the chicken is well-glazed with the soy sauce.
• Swirl in the vinegar and stir-fry 30 seconds or until the chicken is just cooked through.
• Serve with rice.

CORNY CHICKEN BAKE

Steps:

• In a large bowl, combine the stuffing, corn, onion and celery. Spoon into a greased 11x7-in. baking dish. Top with chicken. , In a small bowl, combine the brown sugar, butter and mustard; spoon over chicken. Bake, uncovered, at 400° for 25-30 minutes or until a thermometer reads 170°.