Hey Pat-NoCal, I made your French Chicken in Vinegar Sauce - YUM!

S

sandi-in-hawaii

Well-known member
I went to a dinner last week Saturday, and had something very similar, so I went looking for a recipe with chicken thighs and balsamic vinegar, and came upon your recipe.

IT was FAB, and I can't wait to make it again. Such wonderful, slow-braised flavor, that really didn't take too long to make.

Can't wait to make it again. I used bone-in, skin-on thighs, but I think I'll use boneless, skinless next time. The thinner, boneless piece will soak up more of the yummy mushroom sauce. (Gotta do the mushrooms, it's a must in this dish.)

When I started the dish, I was sure I had balsamic in the pantry, but when I went to look for it, it was gone! Had to sub red wine vinegar, so I know it'll be yummier next time!)

I also added about a tablespoon of chicken demiglace, just 'cause I had it.

Thanks again for sharing!

http://www.finerkitchens.com/swap/forum16/18_French_Chicken_in_Vinegar_Sauce

 
I want to try this, it sounds so good and I love chicken braised BV. Here is another one you might

like. I have making this one for years, and still love it. I rarely have porcini mushrooms on hand, but I always have shiitaki, so that is what I have always used.


* Exported from MasterCook *

BASALMIC VINEGAR CHICKEN

Recipe By :Gourmet
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method

1 ounce dried porcini mushrooms -- stems removed
8 chicken thighs -- skin removed
2 slices bacon -- 1/4 inch thick
1 tablespoon olive oil
3 cloves garlic -- minced
1/2 cup red wine -- fruity
1/2 cup beef broth
1/4 cup + 1 tablespoon Basalmic vinegar
1 tablespoon cornstarch -- in 2T water
3/4 cup tomatoes -- chopped
1/4 cup Italian parsley
cooked rice

In a small bowl, soak mushrooms in 1 cup of boiling water. Drain well, save liquid. Remove stems and chop tops. Dredge chicken with flour. In a large skillet cook bacon until brown. Remove and set aside. Add chicken to skillet and brown on both sides. Transfer to a plate and set aside. Discard fat in pan. Add olive oil to skillet. Brown garlic over low heat for 1 minute. Add the mushroom liquid, wine broth, vinegar, and boil for 4 minutes. Add the cornstarch, tomatoes, chicken, and simmer for 10 minutes, covered. Add the mushrooms, bacon and 1 tablespoon Balsamic vinegar, and cook for 10 minutes, covered. Sprinkle with chopped parsley. Serve with rice.

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Oooh , this sounds good too, Dawn, especially the bacon part!!

And I always have dried shiitakes, so this is going on the menu soon. This one sounds kinda quick too, which is always a plus. I may have to start buying more balsamic vinegar...

Thanks!

p.s. Can you check the recipe? Near the end, it says "Add the mushrooms, bacon and 1 tablespoon and cook...". Is it one tablespoon of the parsley?

 
There Sandi, I edited it to be correct. It was 1 tabl. Basalmic vinegar, sorry about that!

 
Pat, I made this tonight and we loved it. I added a drained can of quartered artichoke

hearts to it when you cover it. Great dinner and it will make great leftovers tomorrow. This might be one of those dishes that tastes even better the next day. I served it over pasta, but I think next time I will serve it over brown rice or mashed potatoes. Thanks Pat for a keeper!

 
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