How to Make the Famed Vinegar Chicken from Bernie's in Brooklyn NY
What happens when a French roast chicken meets an Italian pork chop with vinegar peppers? You get the vinegar chicken from Bernie's Restaurant in Greenpoint, Brooklyn. Chef and co-owner Ashley Berman shows us how to make this top-notch bird. It's really one of our favorite chicken dishes in the city.
Check out the recipe:
Subscribe to Munchies here:
All Munchies videos release a full week early on our site:
Check out for more!
Follow Munchies here:
Facebook:
Twitter:
Tumblr:
Instagram:
Pinterest:
Foursquare:
More videos from the VICE network:
Chicken Scarpariello with Sausage, Potatoes, and Cherry Peppers
Chicken Scarpariello is an amazing Italian-American chicken dish. It has seared chicken (thighs are great for this recipe), roasted potatoes, Italian sausage, and vinegar peppers all in flavorful vinegar, white wine, and chicken stock sauce. The sauce is super tangy, sticky, and most importantly super delicious! I hope you enjoy this Italian chicken, potatoes, and sausage with vinegar recipe!
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
CHICKEN SCARPARIELLO:
FOLLOW ME ON INSTAGRAM:
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
The BEST Slow-Cooker Chicken Recipe? Introducing St Mary's Chicken
My FREE high protein recipes app is live! Download it here ????
Juicy chicken, scrumptious creamy sauce, hints of garlic and the smoky embrace of crispy bacon — meet the unforgettable Slow Cooker St. Mary's Chicken. This recipe is one of my most popular slow cooker recipes of all time and I’m going to show you exactly how to make it.
If you’re wondering what’s with the name – well, I did my sports nutrition masters at St Mary’s University and one of the classes we did was cooking for athletes.
We were given a handful of ingredients and told to come up with a recipe and this is what I came up with.
That was about 8 years ago and it’s been one of my most popular slow cooker recipes ever since.
Alright, aprons on, let's get this slow cooker going...
Get the stuff I use in this video:
⚡️ Induction hob:
???? Chef knife:
???? My slow cooker:
#slowcooker #chickenrecipe #highprotein
My Family is OBSESSED with this Chicken Scallopini Recipe
Make this Italian classic Chicken Scallopini Recipe that is pan-fried in olive oil and served with a tasty buttery Mushroom sauce with Parmigiana Reggiano. I promise this will quickly go into your regular rotation once you try it.
Ingredients for this recipe:
• 4 10-to-12-ounce boneless skinless chicken breasts
• 1/3 cup all-purpose flour
• ¼ cup olive oil
• 8 ounces sliced button mushrooms
• 8 ounces sliced baby bella mushrooms
• ½ peeled and small-diced shallot
• 2 finely minced garlic cloves
• 13 tablespoons ice cold unsalted butter, cut into ½” thick slices
• ¾ cup dry white wine
• Juice of ½ lemon, about 1 1/2 tablespoons
• ½ cup finely grated parmigiana Reggiano cheese + more for garnish
• finely minced parsley and lemon zest for garnish (optional)
• coarse salt and freshly cracked pepper to taste
Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
Procedures:
1. Slice the chicken breasts in half widthwise. This is known as butterflying.
2. Place the sliced chicken breast one at a time into plastic zip bag and gently pound it with a mallet or the bottom of a medium-sized pot.
3. Season the chicken breasts on both sides with salt and pepper and briefly set them to the side on a sheet tray lined with parchment paper.
4. Next, in a shallow wide bowl or a cake or pie pan add in the flour and season it lightly with salt and pepper and mix until combined using a whisk or fork.
5. One at a time, gently dredge the pounded seasoned chicken breasts in some seasoned all-purpose flour. Set them to the side on a sheet tray lined with parchment paper until they are all finished.
6. Add some olive oil to a large 12” frying pan over medium heat.
7. After about 90 seconds of the oil heating up, add in the chicken and cook for 3 to 4 minutes or until browned and cooked through.
8. Set the cooked chicken breasts to the side and add in the sliced mushrooms to the pan, turn the heat up to high, and sauté until well browned, which takes about 4 to 6 minutes.
9. Scrape the mushrooms to one side of the pan and in the other side of the pan add in the shallots, garlic, and 1 tablespoon of butter and quickly stir and sauté for 1 minute. Then mix everything together.
10. Deglaze with white wine and cook over high heat until au sec, or almost gone.
11. Remove the pan from the heat, add in the juice of ½ lemon and vigorously mix in the remaining 12 tablespoons of ice-cold butter until emulsified.
12. Next, stir in the cheese until combined and creamy. See chef note below if the sauce breaks.
13. Season the sauce with salt and pepper and then place the chicken back in to heat it back up.
14. Garnish with parsley, more cheese, and the zest of the remaining ½ lemon. Try serving with my Italian Potatoes.
Chicken, Sausage, Peppers & Potatoes - How to Roast Chicken, Sausage, Peppers & Potatoes
Learn how to make Chicken, Sausage, Peppers & Potatoes! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy, and delicious Chicken, Sausage, Peppers & Potatoes recipe!
How to Make the BEST Roast Chicken with Marc Murphy | The Best Thing I Ever Made | Food Network
Sometimes the best dinners are the simplest ones. Marc's roasted chicken with potatoes and vegetables proves it!
Subscribe ►
Get the recipe ►
Acclaimed chefs, cookbook authors and Food Network personalities – people who have spent their lives obsessing over food – reveal not only what they love to eat, but what they love to make. From personal family recipes to favorite dishes off their own menus, these food experts share their secrets and show us how to cook what they consider to be The Best Thing I Ever Made.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roast Chicken with Potatoes and Vegetables
RECIPE COURTESY OF MARC MURPHY
Level: Easy
Total: 1 hr 25 min
Prep: 15 min
Inactive: 10 min
Cook: 1 hr
Yield: 2 servings
Ingredients
1 whole chicken (3 1/2 to 4 pounds)
Salt and freshly ground black pepper
Salt and freshly ground black pepper
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 onion, cut in half
1/2 head garlic
1/2 lemon, cut in half
Olive oil
6 small Yukon gold potatoes, cut in half
6 whole shallots, peeled
2 carrots, peeled and cut on the bias
2 heads escarole, rinsed, and cut into 1 1/2-inch pieces
2 tablespoons Dijon mustard
Directions
Preheat the oven to 450 degrees F.
Rinse the chicken inside and out and pat dry. Generously sprinkle salt and pepper inside the cavity, and then add the rosemary, thyme, onion, garlic and lemon. Once the herbs are inside the cavity, truss the chicken.
Place the chicken in a roasting pan and rub olive oil over the skin. Sprinkle with salt and pepper, and then place in the oven for 15 minutes.
After 15 minutes, take the chicken out and add the potatoes, shallots and carrots to the pan. Roast until the juices run clear, another 45 minutes. Remove from the oven and let rest on a carving board for about 10 minutes.
While the chicken is resting, remove the vegetables from the pan and drain most of the chicken fat. On medium heat, add the escarole to the pan and saute until wilted halfway. Combine the Dijon mustard, vegetables and escarole into a serving dish. Carve the chicken, place on top and serve.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#BestThingIEverMade #FoodNetwork #RoastChickenwithPotatoesandVegetables
How to Make the BEST Roast Chicken with Marc Murphy | The Best Thing I Ever Made | Food Network