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)

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

    Sort by:

    • on December 08, 2013

      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

      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
    « Previous 1 Next »

    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%

    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