Best 2 Malt Vinegar Glazed Chicken Recipes

Indulge in a tantalizing culinary adventure with our delectable Malt Vinegar Glazed Chicken, a symphony of flavors that will tantalize your taste buds. This exquisite dish features succulent chicken pieces enveloped in a luscious glaze crafted from rich malt vinegar, brown sugar, and an array of aromatic herbs. Each bite offers a perfect balance of tangy, sweet, and savory notes, leaving you craving more.

Accompanying this main course are three equally enticing recipes that complete a delightful meal. Treat yourself to a refreshing Cucumber Salad with a zesty dressing, a creamy and flavorful Mashed Cauliflower that adds a touch of elegance, and a sweet and crunchy Carrot Cake for a delightful dessert. These recipes, when combined, create a harmonious dining experience that will impress even the most discerning palate.

Here are our top 2 tried and tested recipes!

VINEGAR-GLAZED CHICKEN WITH CREAMED CORN

Vinegar-Glazed Chicken with Creamed Corn image

If you're looking for a new hearty chicken recipe to put on a winter menu, search no more: This quick dish of sauteed boneless chicken and creamed corn is a comfort food dinner at its tastiest.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 25m

Number Of Ingredients 10

Ingredients

1 1/2 pounds boneless, skinless chicken thighs (about 8)
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter
1/3 cup white-wine vinegar
1/3 cup low-sodium chicken broth
1 bunch scallions, white and pale-green parts chopped, plus dark-green tops, thinly sliced, for serving
1 pound frozen corn kernels, thawed and drained
4 ounces cream cheese, cut into 1-inch pieces
1/2 cup milk
Arugula, lightly dressed with extra-virgin olive oil and white-wine vinegar, for serving

Steps:

Season chicken with salt and pepper. Heat a large skillet over medium-high; melt 2 tablespoons butter. Add chicken; cook, flipping once, until golden brown, 5 to 7 minutes. Stir in vinegar, scraping up browned bits from bottom of pan; cook 30 seconds. Add broth; simmer, turning chicken frequently, until cooked through and coated with sauce, 3 to 4 minutes. Transfer to a bowl.
Wipe skillet clean; heat over medium. Melt remaining 2 tablespoons butter. Stir in chopped scallions; cook just until fragrant, about 1 minute. Add corn; cook just to heat through, about 1 minute. Add cream cheese and milk. Cook, stirring, until cheese melts and simmers, 2 to 3 minutes. Season with salt and pepper. Top chicken and corn with sliced scallions; serve, with arugula salad.

VINEGAR-GLOSSED CHICKEN

Vinegar-Glossed Chicken image

This dish has been a staple of Lucinda Scala Quinn's family for 20 years; from her cookbook "Mad Hungry."

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 7

Ingredients

1 cup best-quality red-wine vinegar
2 to 3 garlic cloves, minced (about 2 tablespoons)
3 sprigs of fresh rosemary (about 1 tablespoon minced)
5 1/2 pounds bone-in chicken pieces (each part should be cut in half)
Coarse salt and freshly ground black pepper
Extra-virgin olive oil
3/4 cup chicken broth, plus more as needed

Steps:

At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate.
Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don't crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don't move them; it takes a couple of minutes to sear the chicken so it doesn't stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet.
Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8 to 10 minutes. Serve immediately or refrigerate, and reheat with some extra broth.

Tips:

For the best flavor, use high-quality malt vinegar. Look for a vinegar that is aged for at least six months.
If you don't have malt vinegar, you can substitute white vinegar or apple cider vinegar. However, the flavor of the chicken will be slightly different.
Be sure to marinate the chicken for at least 30 minutes before cooking. This will help the flavors to penetrate the meat.
When grilling the chicken, be sure to cook it over medium heat. This will help to prevent the chicken from drying out.
To ensure that the chicken is cooked through, use a meat thermometer to check the internal temperature. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.

Conclusion:

Malt vinegar glazed chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is flavorful and moist, and the glaze is sweet and tangy. This dish is sure to be a hit with your family and friends.