Chicken with Tomato Vinaigrette

Chicken with Tomato Vinaigrette

For a change of pace try this recipe for a delicious tangy chicken.

For the chicken with tomato vinaigrette you can use either a whole chicken cut into pieces or chicken breasts bone in or out (if you do use boned chicken breast you’ll have to adjust the cooking time).

Ingredients

Whole Chicken cut into pieces lightly salt and peppered
4 tbs butter
2 or 3 tbs olive oil or any cooking oil
8 peeled whole cloves of garlic
1 cup cider vinegar
1 cup chicken stock
2 tbs tomato paste
1-14 oz can diced tomatoes plain
1 bay leaf
sprig of thyme or 1/2 tsp dried thyme
1/2 cup chopped parsley

Recipe Directions

Lightly salt and pepper the chicken and add 2 tbs of the butter and the olive oil to a saute pan large enough to accommodate all the pieces and lightly brown the chicken on both sides. When brown set aside and keep warm.

Lower heat to medium and add the garlic to the pan and cook lightly about 5 minutes. Deglaze the pan with the cider vinegar and let it reduce by half. Put chicken back into pan and add the chicken stock, tomato paste, the can of tomatoes with juice, bay leaf and thyme. Set to a simmer and cook uncovered until chicken is done probably about 20- 30 minutes {if using boned breasts cooking time will be much less}.

When chicken is done remove to a plate and keep warm, turn heat up on pan and reduce the sauce by about a 1/3. Once reduced, strain the liquid pressing to get all the flavor out of the mixture add the remaining butter and whisk in to give the sauce a gloss. Pour sauce over chicken and sprinkle some parley over all, taking left over sauce to a gravy boat to place on the table.

Here something to make cooking a little easier!
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
OXO Good Grips Nylon Balloon Whisk

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Well he was on the right track, but I’m not a “sour pup”,skip the sauce and just bring on the chicken. 3 paws for the effort

Chicken with Tomato Vinaigrette

2013-11-09 15:25:00

A great main course

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Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Ingredients

Whole Chicken cut into pieces lightly salt and peppered
4 tbs butter
2 or 3 tbs olive oil or any cooking oil
8 peeled whole cloves of garlic
1 cup cider vinegar
1 cup chicken stock
2 tbs tomato paste
1-14 oz can diced tomatoes plain
1 bay leaf
sprig of thyme or 1/2 tsp dried thyme
1/2 cup chopped parsley

Instructions

Lightly salt and pepper the chicken and add 2 tbs of the butter and the olive oil to a saute pan large enough to accommodate all the pieces and lightly brown the chicken on both sides. When brown set aside and keep warm.
Lower heat to medium and add the garlic to the pan and cook lightly about 5 minutes. Deglaze the pan with the cider vinegar and let it reduce by half. Put chicken back into pan and add the chicken stock, tomato paste, the can of tomatoes with juice, bay leaf and thyme. Set to a simmer and cook uncovered until chicken is done probably about 20- 30 minutes {if using boned breasts cooking time will be much less}.
When chicken is done remove to a plate and keep warm, turn heat up on pan and reduce by about a 1/3. Once reduced, strain the liquid pressing to get all the flavor out of the mixture add the remaining butter and whisk in to give the sauce a gloss. Pour sauce over chicken and sprinkle some parley over all, taking left over sauce to a gravy boat to place on the table.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

January 12, 2013June 12, 2015

Baked Egg in a Crepe Basket

015 — crepe basket and baked egg with herbs

Baked Egg in a Crepe Basket

Here’s another idea for Sunday before Valentine’s Day Brunch:

Items that would be helpful:

non stick crepe pan 6″ preferable, you can use a small fry pan well buttered. if your crepe pan is larger (mine is 8 1/2″) use a larger ramekin
3″ ramekins or a muffin pan
Herbs De Provence ( mixture of thyme, basil,savory,fennel seeds, and lavender flowers).
Dijon Mustard ( Optional)

Baked Egg Crepe Basket Recipe:

crepe batter:

2 eggs
1 cup milk
1/3 cup water
1cup flour
pinch of salt
2 Tbsp melted butter

Put all crepe batter ingredients in to a blender and run until completely blended ( run for 10 seconds then scrap down sides and bottom to make sure all the flour is combined, then run for another 10 seconds or so.) Put into a container in the refrigerator for at least 2 hours, it can be left overnight.You can make the crepes in advance just wrap in plastic wrap and put in a air tight storage bag and refrigerate.

Set oven at 350°

1 egg per crepe
Herbs De Provence
Shredded Cheddar Cheese (you can use any cheese you like).
tsp 1/2 & 1/2
table salt and pepper
Dijon Mustard
1 crepe

To make the crepes heat the pan over medium high heat once hot take off heat and add batter, twirling pan to coat entire bottom of pan, do not use too much batter, once the pan is coated put back o heat and let cook until underside of crepe bgins to brown. Using a spatula lift crepe and turn over and cook another 15- 20 seconds. Remove to a towel and continue with another crepe. Once crepes are made continue with recipe.

Place crepe into ramekin getting bottom as flat as possible and pleat edges around sides. Place a small amount of cheese in bottom of crepe place egg on top, add about a tsp of 1/2 & 1/2, salt and pepper and a pinch of herbs on top of egg, place another layer of cheese on top of egg and a pinch more herbs on top . Place ramekin in center of oven and cook 18 to 22 minutes till whites are set and cheese melted, top with a small spoonful of Dijon Mustard. You could also skip the cheese topping and when it comes out of the oven top it with hollandaise .

here’s an item that could make this recipe a little easier
Trudeau X-Large Silicone Muffin Cups, Set of 4
Wilton 13 Inch Angled Spatula With Black Handle
Paderno World Cuisine 7-1/2-Inch Long T Shaped Wooden Crepe Spreader,5- Pack
Norpro 9.5 inch Nonstick Breakfast/Crepe Pan

January 11, 2013November 14, 2014

Coffee Crumb Cake

Why not plan a romantic brunch on Sunday, it may be the day before Valentine’s Day , but you’ll certainly have more time. This Coffee Crumb Cake can be made the day before.

Directions for Coffee Crumb Cake

You’ll need a square 8″ pan buttered. Also a cinnamon mix which can be saved and used in any number of recipes 2 tsps of cinnamon to 1/4 cup of sugar. This is great sprinkled on buttered toast or on top of hot oatmeal. crumble topping:

1/3 cup sugar
1/3 cup brown sugar
1 tbsp cinnamon
pinch of table salt
8 tbsp of butter = 1 stick = 1/4#, melted
1 3/4 cups of flour
Powered Sugar for topping

mix all the dry ingredients well add melted butter and mix until all combined, then set aside. for the cake itself: set oven at 375°

1 3/4 cups of flour
1 1/4 cups of sugar
3 tsp Baking powder
1/2 stick of butter=4 tbsp
1 egg
3/4 cup of milk
1 tsp vanilla

Cut the butter into small pieces and add to flour and baking powder and using a pastry cutter cut butter into flour until the mixture resembles coarse crumbs. Stir in the sugar. Add egg, milk and vanilla to dry ingredients and mix until just combined. Pour 1/2 the batter into pan, and take cinnamon mix and sprinkle lightly over batter, cut cinnamon mix into batter lightly with a knife, then cover with remaining batter, any cinnamon not mixed will come to the top cut that lightly into cake mix. Take crumble mixture and spread over top of batter breaking it up to large pea size pieces. Place pan into oven and cook appox. 35 minutes until a toothpick comes out clean from center of cake Once done cool completely on rack and once cooled sprinkle very lightly with powdered sugar cover with foil and set aside for tomorrows brunch. To serve cut into 9 pieces and arrange on serving platter. You can also add nuts ( pecans or walnuts chopped work great) to the crumble mixture and the cinnamon mixture for a different twist.

Here’s something to help out in the kitchen

OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set Trudeau Melamine Mixing Bowls, Set of 3

Coffee Crumb Cake

2013-06-28 16:49:42

Serves 6

A delicious breakfast or brunch treat

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Ingredients

THE CAKE
1 3/4 cups all purpose flour
1 1/4 cups sugar
3 tsp baking powder
4 tbsp butter
1 egg
3/4 cup milk
1tsp vanilla
FOR the CRUMBLE TOPPING
1/3 cup sugar
1/3 cup brown sugar
1 tbsp cinnamon
pinch of salt
8 tbsp butter (melted)
1 3/4 cups all purpose flour
Powered sugar for dusting

Instructions

CRUMBLE TOPPING
Combine all the dry ingredients well. Add the melted butter and mix until combined leaving large clumps of dough. Once completely combined set aside.
CAKE
Cut the butter into small pieces and add to flour and baking powder and using a pastry cutter , cut the mixture until it resembles coarse crumbs. Stir in the sugar. Add egg, milk and vanilla and mix until just combined. Pour 1/2 the batter into a 8" buttered cake pan. Sprinkle topping lightly over batter and cut slightly into batter with a knife. Pour remaining batter over this and spread remaining topping on the top breaking extra large pieces into pea size. Bake for about 35 minutes or until a toothpick placed into the center comes out clean. When done place on a wire rack to cool completely. Once cooled sprinkle lightly with powdered sugar. Cut into 9 pieces.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.