CHICKEN WITH VINEGAR (MARK BITTMAN)
A fantastic dish! This is from Bittman's "The Best Recipes in the World." Everything that I've made from this book has been great. I used boneless skinned breasts. The cooking method for them wasn't quite right, and I'll probably do the timing differently next time. Paul Bocuse's variation is below.
Provided by Debbie R.
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450. Set large skillet (with steep sides to minimize spattering) over med-high heat. Add 2 T. oil and wait a minute. When it is good and hot, place chicken in skillet, skin side down. Cook undisturbed for about 5 minute or until nicely browned. (For breasts, it was only 4 minutes.) Turn and cook for 3 minutes on the other side. Season with salt and pepper if desired.
- Place chicken in oven. Cook for 15 to 20 minutes or untl just about done (juices run clear and there will be the barest trace of pink near bone). Transfer chicken to an ovenproof platter. Place in oven. Turn off oven and leave door slightly ajar.
- Pour off most of the cooking juices from skillet. Place over med-high heat. Add scallions. Cook, stirring, until tender about 2 minutes. Add vinegar. Raise heat to high. Cook for 1 or 2 minutes until the powerful smell has subsided somewhat. Add 1/2 cup water. Cook another 2 minutes, stirring until it's slightly reduced and somewhat thickened.
- Return chicken and any accumulated juices to skillet. Turn chicken in sauce. Serve immediately.
- Paul Bocuse Poulet au Vinaigre: In step 1, brown chicken in 1 stick butter. In step 3 add 3 T. butter to reduced vinegar sauce, stirring until it thickens.
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Adyam
[email protected]I'm not sure what went wrong, but my chicken turned out dry and tough. I think I may have overcooked it.
Sobitara Sobitarani
[email protected]This recipe is a great way to use up leftover chicken. The vinegar sauce is tangy and flavorful, and the chicken is reheated perfectly.
Ch Danish
[email protected]This dish is a bit too salty for my taste. I think I would prefer it with less soy sauce.
CryptoWorld - 2022
[email protected]I've never cooked with vinegar before, but this recipe was easy to follow and the results were delicious. The chicken was tender and juicy, and the sauce was tangy and flavorful.
M fiyaz Khan
[email protected]This recipe is a great way to cook chicken. The vinegar sauce is tangy and flavorful, and the chicken is cooked perfectly.
Mahnoor Arshad
[email protected]I'm not a big fan of vinegar, but this dish was surprisingly good. The chicken was tender and the sauce was tangy and flavorful.
Ranu Bagum
[email protected]Love this recipe! The chicken is so tender and the sauce is amazing. I've made it several times and it's always a hit.
Midassar Nazir
[email protected]This dish is a bit too tangy for my taste. I think I would prefer it with less vinegar.
Life Pain
[email protected]I've made this recipe several times and it's always a hit. The chicken is always tender and the sauce is delicious. I like to serve it over rice or noodles.
Nuun Aminatha
[email protected]This recipe is a great way to use up leftover chicken. I made it with a rotisserie chicken and it was delicious. The vinegar sauce is tangy and flavorful.
Zain Mailk
[email protected]I substituted apple cider vinegar for the white vinegar and it turned out great! The chicken was tender and the sauce was delicious.
SK AlFI BOSS
[email protected]This dish was easy to make and very tasty. The chicken was moist and the vinegar sauce was tangy and flavorful. I will definitely make this again.
Mohammad Zafar
[email protected]I followed the recipe exactly and my chicken turned out dry. I think I may have overcooked it. Next time, I'll try cooking it for a shorter amount of time.
Chioma Agbo
[email protected]This recipe is a keeper! The chicken came out incredibly tender and flavorful. I loved the tangy vinegar sauce. I served it over rice and it was a hit with my family.