Best 2 Lyon Style Chicken With Vinegar Sauce Recipes
**Lyon-Style Chicken with Vinegar Sauce: A Culinary Journey to French Gastronomy**
Embark on a delightful culinary adventure to the heart of French cuisine with Lyon-style chicken with vinegar sauce. This classic dish, originating from the vibrant city of Lyon, captures the essence of French gastronomy with its harmonious blend of flavors and textures. The tender chicken, marinated in a flavorful combination of herbs and spices, is perfectly complemented by the tangy and aromatic vinegar sauce, creating a symphony of taste that will tantalize your palate.
Our comprehensive guide provides three variations of this delectable dish, ensuring that every palate finds its perfect match. The traditional Lyon-style chicken with vinegar sauce recipe stays true to the classic preparation, using red wine vinegar for a robust flavor. For a lighter and more refreshing variation, try the white wine vinegar version, where the delicate acidity of white wine vinegar shines through. And for those who prefer a touch of sweetness, the honey vinegar sauce offers a delightful balance of tang and sweetness.
Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice cooks can recreate this French masterpiece. We've included helpful tips and tricks to elevate your dish, from selecting the best chicken pieces to mastering the art of achieving a rich and flavorful sauce.
So, gather your ingredients, don your apron, and let's embark on a culinary journey to the heart of France with Lyon-style chicken with vinegar sauce. Bon appétit!
LYON-STYLE CHICKEN WITH VINEGAR SAUCE
From Food & Wine, Oct 2011. This is a wonderful, easy chicken dish that is perfect for the vinegar lover in your life! I made it with legs and thighs, but any chicken pieces will work. Just check early for the white meat to be done if you are using it. This makes enough sauce to nicely coat all of the pieces, but not enough to spoon over rice or noodles. If you like lots of sauce, I'd suggest you double that part of the recipe.
Provided by IngridH
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F In a large deep ovenproof skillet, heat the oil. Season the chicken with salt and pepper, add to the skillet and cook on all sides until browned. Add 1 Tablespoon butter, and swirl the pan to coat the chicken. Turn chicken skin side up, and add the garlic and bay leaf.
- Place the skillet in the oven, and bake about 8 minutes, or until the breast pieces are just cooked through. Transfer the breast pieces to a plate, and keep warm. Add the vinegar to the skillet, return to the oven, and continue to bake the remaining pieces, basting a few times, until the chicken is cooked through, about 15 minutes longer. Transfer the chicken and garlic to a plate and keep warm.
- Back on the stovetop, add the stock to the skillet and boil, scraping up any browned bits, and reduce the liquid to about 1 1/4 cups, about 10 minutees. Whisk in the creme fraiche and remaining butter. Return the chicken and garlic to the skillet along with any accumulated juices. Simmer over medium high heat, basting a few times, until the sauce thickens slightly and the chicken is heated through. Season to taste with salt and pepper, and serve over steamed rice.
Nutrition Facts : Calories 504.3, Fat 39.4, SaturatedFat 12.9, Cholesterol 145.3, Sodium 241.8, Carbohydrate 4.1, Fiber 0.1, Sugar 1, Protein 30.7
CHICKEN WITH VINEGAR
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
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:
- Use high-quality ingredients. This will make a big difference in the flavor of your dish. Look for free-range chicken, fresh herbs, and a good quality vinegar.
- Don't be afraid to experiment with different vinegars. There are many different types of vinegar available, each with its own unique flavor. Try experimenting with different vinegars to find one that you like best.
- Be careful not to overcook the chicken. Chicken is a delicate meat, and it can easily become dry and tough if it is overcooked. Cook the chicken until it is just cooked through, and then remove it from the heat.
Conclusion:
Lyon-style chicken with vinegar sauce is a classic French dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your chicken mild or spicy, there is a Lyon-style chicken with vinegar sauce recipe out there for you. Give this dish a try the next time you are looking for a delicious and easy-to-make meal.
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