RED WINE VINEGAR MARINADE CHICKEN RECIPES
CHICKEN IN RED WINE VINEGAR RECIPE - PAULA WOLFERT | FOOD ...
For Paula Wolfert, this rustic Lyonnais dish is comfort food. Slow cooking transforms red wine vinegar, tomato, shallots, garlic and a touch of honey into a perfectly balanced sauce for chicken. More Chicken Recipes
Provided by Paula Wolfert
Total Time 1 hours 0 minutes
Yield 4
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to 1/2 cup, about 8 minutes.
- Heat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs.
- Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer.
- Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates.
- Add the crème fraîche to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken and serve.
SPEEDY CHICKEN MARINADE RECIPE: HOW TO MAKE IT
This is the best "fooler" recipe I've ever used. It takes just a few minutes but looks like you fussed. You can even place frozen chicken breasts in the marinade and allow them to defrost and marinade in the refrigerator overnight.—Nan Haring, Portage, Michigan
Provided by Taste of Home
Categories Dinner
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large resealable plastic bag, combine the dressing mix, red wine vinegar and soy sauce. Add chicken breasts. Seal and refrigerate for several hours. , Remove chicken from the marinade and grill over medium-hot heat for 5-6 minutes on each side or until chicken juices run clear.
Nutrition Facts : Calories 130 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 724mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat.
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Always marinate food in refrigerator; never at room temperature. Allow 1/4 to 1/2 cup of marinade for each 1 to 2 lbs. of meat. For tenderization to take place, beef must be marinated at least 6 hour or longer. Marinating longer than 24 hours causes the meat fibers on the surface to break down, resulting in a "mushy" texture. Remaining marinade may also be served as a sauce with the grilled meat or poultry. It should be heated to the boiling point before serving, if not using as a sauce it should be discarded.
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SPEEDY CHICKEN MARINADE RECIPE: HOW TO MAKE IT
This is the best "fooler" recipe I've ever used. It takes just a few minutes but looks like you fussed. You can even place frozen chicken breasts in the marinade and allow them to defrost and marinade in the refrigerator overnight.—Nan Haring, Portage, Michigan
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Reviews 4.9
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Calories 130 calories per serving
- In a large resealable plastic bag, combine the dressing mix, red wine vinegar and soy sauce. Add chicken breasts. Seal and refrigerate for several hours. , Remove chicken from the marinade and grill over medium-hot heat for 5-6 minutes on each side or until chicken juices run clear.
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Reviews 5
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Reviews 5
Category Chicken
Cuisine American
- Remove chicken 1/2 hour before grilling. Cook chicken 5 - 7 minutes on one side till you get nice grill marks. Continue cooking on grill turning once or twice till cooked through. Remove from grill and let rest about 5 minutes before serving. Great served with pasta and a side salad.
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CHICKEN IN RED WINE VINEGAR RECIPE - PAULA WOLFERT | FOOD ...
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