How To make Chicken Saute with Wine Vinegar
4 chicken joints
1 tbsp oil
15 g butter
1 med-large onion
chopped finely
boquet garni (parsley, bay leaf, thyme) 200 ml red wine vinegar
2 tomatoes :
skinned seeded chopd
1 tbsp tomato puree
250 ml chicken stock
1. Lightly brown the chicken in the oil and butter. Remove. Cook the onion in the pan until softened. Add the bouquet garni and chicken, cover and cook gently for 20 minutes.
2. Stir in the vinegar. Simmer, uncovered, until reduced by half. Stir in the tomatoes and tomato pur
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How to make ANY pan sauce you can think of
In this video, I show you an easy formula you can follow to make ANY pan sauce you can think of.
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RECIPES DISCUSSED IN THIS VIDEO:
White Wine Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Dry White Wine
- Chicken Stock
- Lemon Juice
- Butter
- Chopped Thyme
- Salt and Pepper
Red Wine Chipotle Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Red Wine and Orange Juice (about a 3:1 ratio)
- Chicken Stock
- Lime Juice
- Butter
- Chopped Cilantro
- Salt and Pepper
Apple-Sage Pan Sauce
- Minced Shallots and Diced Apples
- Neutral Oil (or butter)
- Hard Cider
- Chicken Stock
- Flour (optional)
- Lemon Juice
- Butter
- Chopped Sage
- Salt and Pepper
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Red Wine Vinegar Spicy Chicken - Cooking with Janet Bari
Red Wine Vinegar spicy Chicken
2-3 tablespoons olive oil
3 pounds mixed chicken (thighs, drum sticks and wings)
1 1/2 teaspoon kosher salt
1 teaspoon Cayenne pepper
1 teaspoon chili powder
5 cloves of minced garlic
1 teaspoon of minced jalapeño pepper optional
1/3 cup of red wine vinegar
2 Tablespoons of tomato paste
1/2 cup of waters
Heat oil in a non-stick skillet. Sprinkle the chicken with salt, cayenne pepper and chili powder. When the oil is hot put the chicken skin down first. Cover partially to hold some of the moisture in the chicken. Cook chicken for about 20 minutes. 10 minutes on each side until browned. Remove the chicken and set aside. Add to the drippings chopped garlic and jalapeño peppers sauté for about 10 seconds.
Add vinegar and cook for about two minutes until the vinegar is almost completely reduced. Add the tomato paste and water - mix well. Taste to see if you may need a bit more cayenne pepper or chili powder. Place the chicken back into the pan and cook for about three minutes on each side so we could absorb some of the sauce and finish cooking. Serve with a salad, potatoes, polenta, rice or pasta. Also great served with blue cheese dressing. Great recipe for wings.
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