Best 2 Vinegar And Garlic Braised Chicken Recipes
Embark on a culinary journey with our tantalizing Vinegar and Garlic Braised Chicken recipe, a symphony of flavors that will dance on your palate. This classic dish, deeply rooted in Chinese cuisine, promises a harmonious blend of tangy vinegar, aromatic garlic, and tender chicken, all braised to perfection. As you delve into this recipe, you'll discover the culinary magic that transforms simple ingredients into an extraordinary dish.
But that's not all. Our culinary adventure doesn't stop there. We've curated a collection of diverse recipes that cater to every palate and dietary preference, all centered around the dynamic duo of vinegar and garlic. Embrace the bold and spicy flavors of Szechuan Garlic Chicken, where the heat of chili peppers ignites your senses. For a lighter and refreshing option, try our Vietnamese Chicken with Pickled Garlic, where the vibrant flavors of lemongrass and ginger shine through. And if you're looking for a unique twist, our Korean Braised Chicken with Garlic and Soy Sauce offers a delightful fusion of sweet and savory flavors.
So, prepare your taste buds for a culinary expedition as we navigate the world of vinegar and garlic-infused chicken dishes. Let your kitchen become a symphony of flavors, where each recipe promises a distinctive culinary experience. Bon appétit
VINEGAR-AND-GARLIC-BRAISED CHICKEN
A Filipino-inspired braise similar to adobo with the potent combination of vinegar, soy sauce, sugar, and garlic that acts as both marinade and simmer sauce. Once the chicken is tender and the sauce reduces to a glossy consistency, it takes on a sweet and sour flavor that is delightful drizzled over a bowl of Coconut Rice and steamed baby bok choy.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 3h
Number Of Ingredients 8
Steps:
- Combine vinegar, soy sauce, sugar, bay leaves, garlic, and 1 teaspoon pepper in a bowl; add chicken and toss until coated with marinade. Cover bowl and refrigerate at least 2 hours and up to overnight.
- Remove chicken (reserving marinade) and pat dry with paper towels. Heat oil in a large Dutch oven over medium. Add half of chicken and cook until golden brown, 3 to 5 minutes. Turn and brown other sides about 2 minutes more; transfer to a plate and repeat with remaining chicken.
- Return all chicken and any accumulated juices to Dutch oven; add reserved marinade, making sure liquid comes halfway up sides of chicken (you may need to nestle it). Bring to a simmer over high, then reduce heat to low, cover, and cook until chicken is cooked through and tender, 20 to 25 minutes. Transfer chicken to a clean plate. Skim fat from liquid with a spoon and discard bay leaves. Increase heat to medium‐high and reduce liquid until syrupy (you should have about 1 cup). Spoon sauce over chicken and serve.
BRAISED CHICKEN WITH SHALLOTS, GARLIC, AND BALSAMIC VINEGAR
Steps:
- Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.
- While bacon is cooking, pat chicken dry and season with salt and pepper. Brown, beginning with skin sides down, in 2 batches in bacon fat over moderately high heat, turning, about 8 minutes. Transfer chicken as browned with tongs to a plate and pour off all but 2 tablespoons fat from skillet.
- Add shallots to skillet and cook over moderately low heat, covered, stirring occasionally, until soft and pale golden, about 10 minutes.
- Remove lid and cook shallots, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.
- Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.
- Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.
Tips:
- Choose the right chicken: For this recipe, bone-in, skin-on chicken thighs or drumsticks work best. They will stay moist and juicy during the braising process.
- Brown the chicken well: Before braising, brown the chicken in a large skillet over medium-high heat. This will help to develop flavor and color.
- Use a good quality vinegar: The type of vinegar you use will affect the flavor of the dish. For a milder flavor, use white vinegar or apple cider vinegar. For a more robust flavor, use red wine vinegar or balsamic vinegar.
- Add plenty of garlic: Garlic is a key ingredient in this dish. Use at least 6-8 cloves of garlic, or more if you like.
- Simmer the chicken low and slow: The chicken should be simmered over low heat for at least 1 hour, or until it is fall-off-the-bone tender.
- Use a variety of vegetables: The vegetables you add to the braising liquid will add flavor and nutrition to the dish. Some good options include carrots, celery, onions, potatoes, and mushrooms.
- Garnish with fresh herbs: Before serving, garnish the chicken with fresh herbs, such as parsley, cilantro, or basil.
Conclusion:
This vinegar and garlic braised chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the vegetables are cooked to perfection. Serve this dish with mashed potatoes, rice, or noodles for a complete meal.
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