Best 7 Papas Vinegar Chicken Recipes
**Indulge in the delectable flavors of Papas Vinegar Chicken, a symphony of tangy, sweet, and savory flavors that will tantalize your taste buds.**
Experience the perfect balance of crispy and tender chicken marinated in a unique blend of vinegar, soy sauce, and spices, coated in a luscious glaze made from pineapple juice, brown sugar, and ketchup. This dish is a delightful combination of sweet, tangy, and savory flavors that will leave you craving for more.
This article presents two variations of this classic dish: the traditional Papas Vinegar Chicken and a simplified version that uses a store-bought sweet and sour sauce for added convenience. Both recipes are easy to follow and guarantee a delicious and satisfying meal that will be a hit with your family and friends.
Embark on a culinary journey with Papas Vinegar Chicken, a dish that will elevate your taste buds and leave you with a lasting impression.
POULET AU VINAIGRE (CHICKEN IN VINEGAR)
This classic French dish is typically made with a cut-up whole chicken. But using just one part of the bird, in this case thighs, ensures that the pieces are done at the same time. Serve this saucy braise with mashed potatoes.
Provided by Bill Millholland
Categories Healthy Chicken Thigh Recipes
Time 1h25m
Number Of Ingredients 15
Steps:
- Pat chicken dry and season with 1/2 teaspoon salt and pepper. Place flour in a shallow bowl and toss the chicken in it to coat, shaking off excess. (Discard the remaining flour.)
- Heat butter and oil in a large skillet over medium-high heat until foamy. Add the chicken and cook, flipping once, until brown on both sides, 9 to 12 minutes total. Add garlic, shallot and the remaining pinch of salt; cook for 1 minute. Add tomato paste; cook for 1 minute. Stir in tomato, vinegar and honey, scraping up any browned bits. Stir in broth. Bring to a simmer.
- Reduce heat to low, cover and cook for 15 minutes. Uncover and cook, flipping the chicken occasionally, until the sauce is slightly thickened, 20 to 25 minutes more. Stir in parsley and tarragon.
Nutrition Facts : Calories 386 calories, Carbohydrate 15 g, Cholesterol 110 mg, Fat 23 g, Fiber 1 g, Protein 29 g, SaturatedFat 7 g, Sodium 472 mg, Sugar 7 g
VINEGAR CHICKEN WITH CRUSHED OLIVE DRESSING
This tangy, turmeric-stained, sheet-pan chicken makes the most of the schmaltzy bits left behind on the pan, which is deglazed with fresh garlic, briny olives and a bit of water. Think pan sauce, but done on a sheet pan.
Provided by Alison Roman
Categories weeknight, poultry, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.
- Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.
- Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper.
- Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.
- Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy. Pour olive mixture over the chicken, then serve.
SHEET PAN VINEGAR CHICKEN
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Toss the onions with 1/2 tablespoon of the oil on a large rimmed baking sheet. Arrange the chicken thighs on top and sprinkle them all over with the smoked paprika and salt and pepper. Drizzle the vinegar onto the baking sheet, then roast in the oven about 15 minutes.
- Meanwhile, toss the cherry tomatoes, olives, rosemary and garlic with the remaining 1 tablespoon oil, a big pinch of salt and pepper to taste. Add the mixture to the baking sheet with the roasted chicken and continue to roast until the chicken is golden brown and cooked through, 10 to 15 minutes more.
- Sprinkle with the parsley and serve the chicken with the vegetables and juices from the baking sheet.
CHICKEN IN VINEGAR
From the cookbook author Anne Willan, I learned her version of this classic recipe during my stay at her home in Burgundy. To tell the truth, I like it even better than sauteed chicken in wine, because the extra acid and lack of cream makes a tangier, less cloying dish.
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate.
- Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm.
- Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.
CIDER VINEGAR CHICKEN
Chicken breasts baked with cider vinegar and a sprinkling of garlic salt. Pucker up!
Provided by Arthur Doughty
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
- Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.
Nutrition Facts : Calories 141.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 1570.6 mg, Sugar 0.2 g
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
BRICK CHICKEN WITH VINEGAR PEPPERS
Weighing down the chicken with a skillet (our "brick" in this case) while you sear it ensures a crispy, golden skin. Then you sauté a mess of peppers with onion and garlic; mix in vinegar, sugar, and capers to great an agrodolce sauce; and combine it all with the browned bird, so the flavors meld as it finishes cooking in the oven.
Provided by Lauryn Tyrell
Categories Chicken Recipes
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F with a rack in center. Season all sides of chicken generously with salt and pepper. Heat a large nonstick skillet over medium; add butter and 1 tablespoon oil.
- When butter melts and foam subsides, add chicken, skin-side down. Place a piece of foil on top of chicken and top with a second heavy skillet to weigh down. Cook, undisturbed, until skin forms a golden-brown crust, 10 to 12 minutes. Remove top skillet and foil. Transfer chicken to a plate, skin-side up.
- Discard fat in skillet. Return to medium-high heat and add remaining 1 tablespoon oil. Add peppers and onion, season with salt, and cook, stirring occasionally, until vegetables are browned in places, 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in broth, vinegar, sugar, capers, and rosemary; season with salt and pepper. Bring mixture to a boil, then transfer to a 9-by-13-inch roasting pan or baking dish along with chicken, skin-side up, and any accumulated juices.
- Roast until a thermometer inserted into thickest part of chicken reads 160°, about 20 minutes. Transfer chicken to a plate and loosely tent with foil. Return vegetables to oven; cook until sauce has reduced slightly, about 10 minutes more. Season. Serve chicken with vegetables and polenta, spooning juices over top.
Tips:
- To make the chicken extra crispy, double-coat it in the flour mixture and pan-fry it until golden brown.
- If you don't have white wine vinegar, you can substitute apple cider vinegar or rice vinegar.
- To make the sauce ahead of time, simply whisk all of the ingredients together and store it in the refrigerator for up to 3 days.
- Serve the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.
- Garnish the dish with fresh herbs, such as parsley or cilantro, for a pop of color and flavor.
Conclusion:
Papas Vinegar Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is crispy and flavorful, and the sauce is tangy and sweet. This dish is sure to please everyone at the table. Give it a try today!
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