Best 2 Cane Vinegar Chicken With Pearl Onions Orange Spinach Recipes

Tantalize your taste buds with a culinary journey to the Orient with our delectable Cane Vinegar Chicken with Pearl Onions and Orange Spinach. This symphony of flavors is a delightful dance of sweet, sour, and savory notes, sure to leave you craving for more.

Embark on a sensory adventure as you savor the tender chicken, infused with the rich, tangy cane vinegar sauce, complemented by the delicate sweetness of pearl onions and the refreshing vibrancy of orange-kissed spinach. This dish is not just a meal; it's an experience that will transport you to the bustling streets of Asia, where culinary traditions are celebrated with every bite.

But that's not all! This article also offers a treasure trove of other tantalizing recipes to satisfy your culinary wanderlust. Discover the secrets of creating the perfect Steamed Eggplant with Garlic Sauce, a dish that captures the essence of simplicity and elegance. Indulge in the aromatic delight of Braised Pork Belly with Taro, a classic Taiwanese dish that showcases the harmonious blend of tender meat and velvety taro.

For those who crave a taste of the sea, dive into the depths of flavor with the Steamed Fish with Black Bean Sauce, a culinary masterpiece that highlights the delicate sweetness of fish, enhanced by the robust flavors of black bean sauce. And if you're looking for a vegetarian delight, the Stir-Fried Snow Pea Leaves with Garlic is a symphony of fresh, crisp flavors that will leave you feeling light and satisfied.

So, embark on this culinary adventure with us and let your taste buds experience the vibrant tapestry of Asian cuisine. From the tangy zest of Cane Vinegar Chicken to the comforting warmth of Braised Pork Belly with Taro, each recipe in this article promises a journey of culinary exploration and enjoyment.

Let's cook with our recipes!

CHICKEN WITH VINEGAR AND ONIONS

Chicken With Vinegar and Onions image

Make and share this Chicken With Vinegar and Onions recipe from Food.com.

Provided by Brookelynne26

Categories Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 boneless skinless chicken thighs
coarse salt
black pepper
3 tablespoons olive oil
3 large onions, sliced thin
1 large garlic clove, minced
1 pickled hot cherry peppers (or more)
1/2 cup champagne vinegar
1/2 cup dry vermouth or 1/2 cup white wine

Steps:

Season the chicken with salt and pepper and heat the oil in a large skillet over medium high heat. Brown the chicken in batches, making sure not to crowd in the pan, on both sides. Transfer the pieces to a bowl as they're done.
Spoon out all but 2 tbsp oil from the skillet. Add the onions and a large pinch of salt to the skillet and lower heat to medium. Cook 10 minutes, or until onions are soft and lightly colored. Make sure to scrape the bottom of the pan while onions cook to release any browned bits. Add the garlic and hot pepper and cook for 1 more minute. Pour in the vinegar and wine and bring to a simmer.
Submerge the chicken pieces in the onions and vinegar and pour in any juices from the bowl. Cover and simmer 15 minutes. Turn the chicken pieces over and cook an additional 10 minutes. Spoon the chicken, onions and juices onto a large platter and serve.

Nutrition Facts : Calories 302.3, Fat 15.6, SaturatedFat 2.8, Cholesterol 114.5, Sodium 122.4, Carbohydrate 11.7, Fiber 1.6, Sugar 4.8, Protein 28.2

CHICKEN WITH VINEGAR

Chicken With Vinegar image

Jean-Georges Vongerichten learned how to make this recipe from the great Paul Bocuse, who added it to his repertoire while cooking for Eugenie Brazier, his teacher at La Mère Brazier in Lyon, France. Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world. Mr. Bocuse insisted that it was neither the amount of work nor the cost of ingredients that determined the worthiness of a dish, but how it tasted. The variations are numerous, but the piercing flavor of vinegar is so dominant that it matters little whether you use shallots or garlic, thyme or tarragon. One technical note: Most wine vinegar sold in the United States has an acidity level of 7 percent; many French vinegars are just 5 percent acidity. So it's best to cut strong vinegar with some water.

Provided by Mark Bittman

Categories dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 3-pound chicken, cut up for sauteing
Salt and freshly ground black pepper
1/4 cup minced shallots or scallions
1 cup good red-wine vinegar
1 tablespoon butter (optional)

Steps:

Preheat the oven to 450 degrees. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
Place skillet in the oven. Cook 15 to 20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven; turn off the heat, and leave the door slightly ajar.
Pour all but 2 tablespoons of the cooking juices out of the skillet (discard them). Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acrid smell has subsided somewhat. Add 1/2 cup water, and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in butter, if desired.
Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Serve immediately.

Nutrition Facts : @context http, Calories 579, UnsaturatedFat 28 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 972 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Choose the right chicken: For this recipe, bone-in, skin-on chicken thighs work best. They're flavorful and juicy, and the skin crisps up nicely in the oven.
Sear the chicken first: Searing the chicken before baking it helps to lock in the juices and create a golden brown crust.
Use a good quality cane vinegar: Cane vinegar is a type of vinegar made from sugarcane. It has a slightly sweet and tangy flavor that works well in this recipe.
Don't overcrowd the pan: When searing the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
Roast the chicken until it's cooked through: The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.

Conclusion:

This Cane Vinegar Chicken with Pearl Onions and Orange Spinach is a delicious and easy-to-make dish that's perfect for a weeknight dinner. The chicken is juicy and flavorful, the onions are sweet and caramelized, and the spinach is wilted and tender. The orange adds a bright and citrusy flavor that really brings the dish together. You can use different vegetables (like carrots or bell peppers). Once you have all the ingredients and the chicken is seared, the rest of the dish comes together in just 30 minutes!