1/1 Photo of Chicken With Vinegar (Mark Bittman)
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.
My Private Note
Units: US | Metric
- 1Preheat 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.
- 2Place 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.
- 3Pour 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.
- 4Return chicken and any accumulated juices to skillet. Turn chicken in sauce. Serve immediately.
- 5Paul 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.
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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
- Total Fat 23.8 g
- Saturated Fat 5.8 g
- Cholesterol 85.0 mg
- Sodium 85.2 mg
- Total Carbohydrate 0.6 g
- Dietary Fiber 0.1 g
- Sugars 0.1 g
- Protein 21.2 g