CHICKEN POULET RECIPE RECIPES

POULET AU VINAIGRE (CHICKEN IN VINEGAR) RECIPE | EATINGWELL

Poulet au Vinaigre (Chicken in Vinegar) Recipe | EatingWell image

This classic French dish is typically made with a cut-up whole chicken. But using just one part of the bird, in this case thighs, ensures that the pieces are done at the same time. Serve this saucy braise with mashed potatoes.

Provided by Bill Millholland

Categories Healthy Chicken Thigh Recipes

Total Time 1 hours 25 minutes

Number Of Ingredients 15

Ingredients

1?¼ pounds boneless, skinless chicken thighs, trimmed
½ teaspoon salt plus a pinch, divided
¼ teaspoon ground pepper
¼ cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons grapeseed or canola oil
4 cloves garlic, sliced
1 large shallot, sliced
1 tablespoon tomato paste
1 large tomato, seeded and diced
¼ cup red-wine vinegar
1 tablespoon honey
1?½ cups low-sodium chicken broth
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon

Steps:

Pat chicken dry and season with 1/2 teaspoon salt and pepper. Place flour in a shallow bowl and toss the chicken in it to coat, shaking off excess. (Discard the remaining flour.)
Heat butter and oil in a large skillet over medium-high heat until foamy. Add the chicken and cook, flipping once, until brown on both sides, 9 to 12 minutes total. Add garlic, shallot and the remaining pinch of salt; cook for 1 minute. Add tomato paste; cook for 1 minute. Stir in tomato, vinegar and honey, scraping up any browned bits. Stir in broth. Bring to a simmer.
Reduce heat to low, cover and cook for 15 minutes. Uncover and cook, flipping the chicken occasionally, until the sauce is slightly thickened, 20 to 25 minutes more. Stir in parsley and tarragon.

Nutrition Facts : Calories 386 calories, CarbohydrateContent 15 g, CholesterolContent 110 mg, FatContent 23 g, FiberContent 1 g, ProteinContent 29 g, SaturatedFatContent 7 g, SodiumContent 472 mg, SugarContent 7 g

POULET BASQUAISE RECIPE - ANTHONY BOURDAIN | FOOD & WINE

Poulet Basquaise Recipe - Anthony Bourdain | Food & Wine image

To make his exceptional quick-braised chicken, Anthony Bourdain seasons the bird with cayenne and cooks it in white wine with plenty of onions and peppers. Slideshow: Affordable Star Chef Recipes

Provided by Anthony Bourdain

Yield 4

Number Of Ingredients 15

Ingredients

1 whole chicken, about 4 lb, cut into 8 pieces
Salt
Pepper
Pinch of cayenne pepper or piment d’Espelètte
2 tbsp olive oil
1 tbsp butter
2 red bell peppers, cut into fine julienne
2 green bell peppers, cut into fine julienne
1 onion, thinly sliced
16 ounces canned Italian plum tomatoes
1/2 cup white wine
1/2 cup water
1/2 cube chicken bouillon or 1/2 cup light chicken stock or broth (See Note)
3 sprigs of flat parsley, finely chopped
Rice pilaf

Steps:

Season the chicken all over with salt, pepper, and cayenne. Heat the large pot over medium-high heat and add the oil. When the oil is hot, add the butter. When the butter has foamed and subsided, add the chicken, skin side down, and brown on that side only. Remove the chicken and set aside on the plate. Add the peppers and onion to the pot and reduce the heat to medium low. Cook for about 10 minutes, then add the tomatoes and cook until the liquid is reduced by half. Stir in the wine, scraping, scraping—as always—to get the good stuff up. Cook until the wine is reduced by half, then add the water and the bouillon. Return the chicken to the pot, making sure to add all the juice on the plate. Cover the pot and cook on low heat for about 25 minutes. Remove the chicken to the platter. Crank up the heat to high and reduce the sauce for 5 minutes. Season with salt and pepper and add the parsley. Pour the sauce over the chicken and serve with rice pilaf.

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