Best 4 Vinegar Chicken With Crisp Roasted Mushrooms Recipes

SHEET PAN VINEGAR CHICKEN

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.

PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY

Steps:

• Preheat the oven to 350 degrees F.
• Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
• The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.

VINEGAR-BRAISED CHICKEN AND MUSHROOMS

Steps:

• 1. Season both sides of chicken generously with salt and pepper.
• 2. Heat olive oil in a large cast-iron skillet or Dutch oven over medium-high heat and, in batches, brown chicken on all sides, then transfer to a separate plate and set aside.
• 3. Reserving 2-3 tablespoons, drain off fat and sauce carrots and onions until tender. About 10 minutes.
• 4. Add mushrooms and cook for another 6-8 minutes, or until softened, then add crushed garlic and sauce for 2 minutes.
• 5. Season everything with salt and pepper, vegetables (discarding garlic) to the plate with the chicken.
• 6. Sprinkle flour into the Dutch oven and cook for 1-2 minutes, whisking continuously, until pasty and smooth.
• 7. Pour in the vinegars and whisk until smooth. Cook mixture for 3-5 minutes, or until thickened and reduced, then slowly mix in chicken broth.
• 8. Return chicken to pot and add bay leaf, then bring mixture to a boil.
• 9. Reduce heat to low, partially cover your pot and let simmer for 35-40 minutes, or until chicken is cooked through.
• 10. Return vegetables to Dutch oven and serve with reduced sauce.

SHIITAKE-CRUSTED CHICKEN WITH CREAMED MUSHROOMS

Steps:

• Prepare coating:
• Preheat oven to 450°F.
• In a shallow baking pan drizzle oil over shiitakes and toss to coat. Roast mushrooms, stirring once or twice, 12 to 15 minutes, or until golden. Keep oven at 450°F.
• Mince roasted shiitake and in a shallow bowl stir together with bread crumbs and salt and pepper to taste. Have ready in separate shallow bowls seasoned flour and egg.
• Working with 1 chicken breast at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off. Coat chicken with mushroom mixture, gently knocking off excess, and transfer to a plate. Chicken may be prepared up to this point 2 hours ahead and chilled, uncovered, on a rack.
• In a 12-inch non-stick skillet heat oil over moderately high heat oil over moderately high heat until hot but not smoking and sauté chicken until golden, about 1 minute on each side. Transfer chicken with tongs to baking pan and roast in middle of oven 10 minutes, or until just cooked through.
• Make creamed mushrooms while chicken is roasting:
• Wipe out skillet and cook shallot in butter over moderately low heat, stirring, until softened. Add shiitake and salt and pepper to taste and sauté over moderately high heat, stirring, until mushrooms are softened and browned lightly. Stir in wine, vinegar, and rosemary and boil until all liquid is evaporated. Add cream and simmer, stirring, until thickened slightly, about 1 minute. Season mixture with salt and pepper.
• Serve chicken with creamed mushrooms.