RED WINE VINEGAR SALAD DRESSING RECIPES RECIPES

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RED WINE VINAIGRETTE RECIPE | GIADA DE LAURENTIIS | FOOD ...



Red Wine Vinaigrette Recipe | Giada De Laurentiis | Food ... image

Provided by Giada De Laurentiis

Categories     condiment

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 2/3 cups

Number Of Ingredients 6

1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Steps:

  • Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

CHICKEN AND SHALLOTS IN RED WINE VINEGAR (POULET AU VINAIG…



Chicken and Shallots in Red Wine Vinegar (Poulet Au Vinaig… image

I lightened up this popular French chicken dish known as Poulet Au Vinaigre, which is made with chicken thighs and shallots cooked in red wine vinegar and white wine.

Provided by Gina

Categories     Dinner

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 12

32 oz 8 lean and trimmed boneless, skinless chicken thighs
kosher salt and fresh pepper
1/2 cup red wine vinegar
1 cup chicken broth
1 tbsp honey
1 tbsp tomato paste
1 tsp butter
1 large shallot (thinly sliced (3/4 cup))
2 cloves garlic (thinly sliced)
1/2 cup dry white wine
2 tbsp light sour cream
2 tbsp fresh chopped parsley

Steps:

  • Season the chicken with salt and pepper.
  • In a medium saucepan, combine vinegar, honey, 3/4 cup chicken broth and tomato paste. Boil about 5 minutes, until it reduces down to about 3/4 cup. Remove from heat.
  • In a large skillet, melt butter over medium-low heat and add chicken. Cook on both sides, until brown, about 6-8 minutes. Remove chicken and set aside.
  • Add the shallots and garlic to the skillet and cook on low until soft, about 5 minutes.
  • Return chicken to the skillet and pour the sauce over the chicken, add the wine, remaining broth, salt and pepper. Cover and simmer about 20 minutes until tender.
  • Remove the chicken, add sour cream and stir into the sauce (if sauce dries up, add more broth). Boil a few minutes then return chicken to skillet. Top with fresh parsley.

Nutrition Facts : ServingSize 2 thighs with shallot sauce, Calories 353.5 kcal, CarbohydrateContent 11 g, ProteinContent 46 g, FatContent 11.5 g, SaturatedFatContent 3.5 g, CholesterolContent 219.5 mg, SodiumContent 398 mg, FiberContent 0.5 g, SugarContent 6.5 g

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