Best 4 Grannys Vinegar Chicken Recipes

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In the realm of culinary delights, there exists a delectable dish that has captivated taste buds for generations: Granny's Vinegar Chicken. This classic recipe, passed down through family kitchens, holds a special place in the hearts of many, evoking memories of familial gatherings and cherished meals. Whether you're a seasoned cook or just starting your culinary journey, discovering the secrets behind this timeless dish will surely lead to a tantalizing experience. Embark on a culinary adventure as we delve into the world of Granny's Vinegar Chicken, unlocking the secrets of its irresistible flavor and providing step-by-step guidance to create this mouthwatering dish in your own kitchen.

Let's cook with our recipes!

CIDER VINEGAR CHICKEN



Cider Vinegar Chicken image

Chicken breasts baked with cider vinegar and a sprinkling of garlic salt. Pucker up!

Provided by Arthur Doughty

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 6

Number Of Ingredients 3

6 skinless, boneless chicken breasts
5 teaspoons garlic salt
1 cup cider vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 1570.6 mg, Sugar 0.2 g

SHEET PAN VINEGAR CHICKEN



Sheet Pan Vinegar Chicken image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 medium red onion, cut into 1/4-inch-thick wedges
1 1/2 tablespoons olive oil
6 bone-in, skin-on chicken thighs
3/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/4 cup sherry vinegar
2 cups mixed color cherry tomatoes
3/4 cup pitted Castelvetrano olives
1 teaspoon chopped fresh rosemary
2 cloves garlic, sliced or minced
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 450 degrees F.
  • Toss the onions with 1/2 tablespoon of the oil on a large rimmed baking sheet. Arrange the chicken thighs on top and sprinkle them all over with the smoked paprika and salt and pepper. Drizzle the vinegar onto the baking sheet, then roast in the oven about 15 minutes.
  • Meanwhile, toss the cherry tomatoes, olives, rosemary and garlic with the remaining 1 tablespoon oil, a big pinch of salt and pepper to taste. Add the mixture to the baking sheet with the roasted chicken and continue to roast until the chicken is golden brown and cooked through, 10 to 15 minutes more.
  • Sprinkle with the parsley and serve the chicken with the vegetables and juices from the baking sheet.

CHICKEN IN VINEGAR



Chicken in Vinegar image

From the cookbook author Anne Willan, I learned her version of this classic recipe during my stay at her home in Burgundy. To tell the truth, I like it even better than sauteed chicken in wine, because the extra acid and lack of cream makes a tangier, less cloying dish.

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

3 1/2 pounds mixed chicken drumsticks and thighs
Salt and pepper
3 tablespoons unsalted butter
1 head garlic, broken into unpeeled cloves
1 cup red wine vinegar
1 pound tomatoes, roughly chopped
1 tablespoon tomato paste
4 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley
1 bay leaf
1 cup chicken stock
Chopped fresh parsley leaves, as needed

Steps:

  • Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate.
  • Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm.
  • Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.

VINEGAR CHICKEN WITH CRUSHED OLIVE DRESSING



Vinegar Chicken With Crushed Olive Dressing image

This tangy, turmeric-stained, sheet-pan chicken makes the most of the schmaltzy bits left behind on the pan, which is deglazed with fresh garlic, briny olives and a bit of water. Think pan sauce, but done on a sheet pan.

Provided by Alison Roman

Categories     weeknight, poultry, main course

Time 40m

Yield 6 servings

Number Of Ingredients 8

3 1/2 pounds bone-in, skin-on chicken parts
1 teaspoon ground turmeric
6 tablespoons olive oil
Kosher salt and black pepper
1/2 cup white wine vinegar
1 1/2 cups green Castelvetrano olives, crushed and pitted
2 garlic cloves, finely grated
1 cup parsley, tender leaves and stems, chopped

Steps:

  • Heat oven to 450 degrees. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.
  • Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.
  • Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper.
  • Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.
  • Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy. Pour olive mixture over the chicken, then serve.

Tips:

  • Choose the right chicken: Granny's Vinegar Chicken is best made with bone-in, skin-on chicken pieces. This will help the chicken stay moist and flavorful during cooking.
  • Use a good quality vinegar: The type of vinegar you use will impact the flavor of the chicken. Granny's Vinegar Chicken is traditionally made with apple cider vinegar, but you can also use white vinegar or rice vinegar.
  • Don't overcook the chicken: Granny's Vinegar Chicken is best when the chicken is cooked through but still moist. Overcooked chicken will be dry and tough.
  • Let the chicken rest before serving: After cooking, let the chicken rest for a few minutes before serving. This will help the juices redistribute throughout the chicken, making it more flavorful and juicy.
  • Serve with your favorite sides: Granny's Vinegar Chicken can be served with a variety of sides, such as mashed potatoes, rice, or vegetables.

Conclusion:

Granny's Vinegar Chicken is a classic dish that is easy to make and always a crowd-pleaser. The combination of vinegar, spices, and chicken creates a flavorful and moist dish that is perfect for any occasion. With a few simple tips, you can make Granny's Vinegar Chicken at home and enjoy this delicious dish with your family and friends.

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