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Old 06-24-2009, 09:00 PM   #1
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Red wine vinegar and chicken???

Hi all. First time visitor, first time poster. I'm sick of my teryaki marinades and want to try something different. I've got the ingredients for a red wine vinegar marinade, but most everything I see on the web uses the marinade for beef. My question is, will the marinade work for chicken? The other ingredients are vegetable oil, dijon mustard, garlic, italian seasoning and black pepper. Everything seems like it would work, but I don't want to ruin the dinner because I'm cooking for my GF and want it to taste great!

Thanks for any advice!

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Old 06-24-2009, 09:52 PM   #2
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Hi chewins. Welcome to DC.

That marinade will work fine with chicken. It's similar to marinating in Italian salad dressing.
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Old 06-25-2009, 10:34 AM   #3
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You might try substituting lemon juice for the vinegar. Lemon is always a winner with chicken.
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Old 06-25-2009, 10:40 AM   #4
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A marinade should contain some basic components to be effective.

An acidic liquid of some kind such as wines, citrus or vinegars.

An oil. You may choose a flavorful oil such as olive or a mild oil such as canola.

Flavoring of your choice. You decide. Garlic, onion, ginger, spices, herbs, whatever.

Other than that, there are few rules. You can be creative and decide what you like.
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Old 06-25-2009, 01:19 PM   #5
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Chicken in Red Wine Vinegar Sauce

Is this what you're looking for?

Chicken in Red Wine Vinegar Sauce
I include this divine Lyonnaise dish in a class I have taught many times featuring four (and sometimes five!) chicken dishes from different parts of France. Many of my students are put off by the title of the recipe, but when the class is over, they almost unanimously declare this dish to be their favorite!
makes 6 servings
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
one whole chicken (about 4 pounds) cut into 10 pieces—you could use all breasts or all leg portions if you prefer)
sea salt & freshly ground black pepper to taste
4 shallots, finely chopped
1 cup top quality red wine vinegar
1 cup crème fraîche (or heavy cream, preferably not ultrapasteurized)
finely chopped fresh (flat-leaf) parsley for garnish

1. Mix salt and pepper together in a small bowl. Split each chicken breast in half, then halve each piece again.
2. Heat the oil and melt the butter in a deep-sided 12-inch sauté pan over medium-high heat. (If your pan isn’t large enough to hold all the chicken in a single layer, use 2 smaller pans, and put half the chicken, oil, and butter in each one.) Rub the chicken pieces with the salt and pepper mixture. When the oil is hot but not smoking, use tongs to add the chicken, skin side down. Brown on both sides until the skin becomes beautifully golden brown, and the chicken is thoroughly cooked, about 12 minutes on each side.

3. Remove the chicken to a serving platter and cover loosely with aluminum foil to keep warm. Pour off about one-half the fat in the pan. Add the shallots to the remaining oil and brown over medium high heat. Slowly add the vinegar to the skillet and boil until reduced by half. (The fumes will definitely clear your sinuses—great for a cold!!) Add the crème fraîche and cook until the mixture is well blended and has turned a nutty brown color, about 5 minutes. Return the chicken to the pan to coat thoroughly and heat briefly in the sauce.

4. Return to the platter, garnish with parsley, and serve immediately.
If there is extra sauce, pass it in a small bowl.
Teacher’s Tips: 1.Be sure the vinegar has boiled down enough before you add the crème fraîche or you’ll end up with a beige, watery sauce.
2. Pork chops also work admirably in this preparation. Brown Chinese vinegar makes a tasty substitution for the red wine vinegar, as well.
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Old 06-30-2009, 09:03 PM   #6
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I am a big fan of marinating chicken in orange juice, half as much lemon juice, a little olive oil and honey. From this you can add fresh sage, rosemary and thyme to really jazz it up.
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Old 06-30-2009, 09:37 PM   #7
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Quote:
Originally Posted by ChefJune View Post
Is this what you're looking for?

Chicken in Red Wine Vinegar Sauce
I include this divine Lyonnaise dish in a class I have taught many times featuring four (and sometimes five!) chicken dishes from different parts of France. Many of my students are put off by the title of the recipe, but when the class is over, they almost unanimously declare this dish to be their favorite!
makes 6 servings
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
one whole chicken (about 4 pounds) cut into 10 pieces—you could use all breasts or all leg portions if you prefer)
sea salt & freshly ground black pepper to taste
4 shallots, finely chopped
1 cup top quality red wine vinegar
1 cup crème fraîche (or heavy cream, preferably not ultrapasteurized)
finely chopped fresh (flat-leaf) parsley for garnish

1. Mix salt and pepper together in a small bowl. Split each chicken breast in half, then halve each piece again.
2. Heat the oil and melt the butter in a deep-sided 12-inch sauté pan over medium-high heat. (If your pan isn’t large enough to hold all the chicken in a single layer, use 2 smaller pans, and put half the chicken, oil, and butter in each one.) Rub the chicken pieces with the salt and pepper mixture. When the oil is hot but not smoking, use tongs to add the chicken, skin side down. Brown on both sides until the skin becomes beautifully golden brown, and the chicken is thoroughly cooked, about 12 minutes on each side.

3. Remove the chicken to a serving platter and cover loosely with aluminum foil to keep warm. Pour off about one-half the fat in the pan. Add the shallots to the remaining oil and brown over medium high heat. Slowly add the vinegar to the skillet and boil until reduced by half. (The fumes will definitely clear your sinuses—great for a cold!!) Add the crème fraîche and cook until the mixture is well blended and has turned a nutty brown color, about 5 minutes. Return the chicken to the pan to coat thoroughly and heat briefly in the sauce.

4. Return to the platter, garnish with parsley, and serve immediately.
If there is extra sauce, pass it in a small bowl.
Teacher’s Tips: 1.Be sure the vinegar has boiled down enough before you add the crème fraîche or you’ll end up with a beige, watery sauce.
2. Pork chops also work admirably in this preparation. Brown Chinese vinegar makes a tasty substitution for the red wine vinegar, as well.
This looks fantastic, made a copy and will try soon...Thank you
kades
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