Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken With Vinegar (Mark Bittman) Recipe
    Lost? Site Map

    Chicken With Vinegar (Mark Bittman)

    Chicken With Vinegar (Mark Bittman). Photo by KateL

    1/1 Photo of Chicken With Vinegar (Mark Bittman)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    5 mins

    35 mins

    Debbie R.'s Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Return chicken and any accumulated juices to skillet. Turn chicken in sauce. Serve immediately.
    5. 5
      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.

    Ratings & Reviews:

    • on December 08, 2013

      55

      Delicious, moist, easy, and healthy! My cut up chicken had 2 chicken breasts coming to 2.5 lbs, so that is what I cooked: monster chicken breasts. I used 1 tablespoon of olive oil and 1 tablespoon of butter for browning. After browning the 2 sides, I then used tongs to brown the sides and meaty end of each chicken breast. Because I had monster chicken breasts, they took 25-30 minutes to cook in the oven; I used an instant read thermometer to check doneness. Despite having a stovetop that can professionally wok, it took over 10 minutes to reduce the vinegar and water. I elected to add 2 tablespoons of butter to the sauce after it reduced, which allowed it to thicken and glisten nicely. By the way, I prefer using bone-in chicken for the added taste to the meat and the sauce. Made for Photo Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 23, 2012

      55

      Rave reviews! I followed your lead & used boneless breasts. I followed Bocuse's lead & used 2TB butter with 2TB oil to start plus an extra 2TB butter at the end. ;) I made 8 breasts for 4 people & had to fight them off so there would be leftovers for my lunch the next day! I used shallots because I had them & not scallions but I'm sure I would choose them over the scallions anyway. For the boneless breasts, I skipped the oven part. Sauteed, set aside, added back to the sauce. It came out perfectly! It was very easy, didn't take too long & has tons of great flavor. I will be making this again! Made for ZWT8 ~ France ~ for Chefs Gone Wild. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chicken With Vinegar (Mark Bittman)

    Serving Size: 1 (186 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 316.8
     
    Calories from Fat 214
    67%
    Total Fat 23.8 g
    36%
    Saturated Fat 5.8 g
    29%
    Cholesterol 85.0 mg
    28%
    Sodium 85.2 mg
    3%
    Total Carbohydrate 0.6 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.1 g
    0%
    Protein 21.2 g
    42%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes