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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Chicken recipes'

Chicken Broiler Recipes With Spanish Olive Oil

Saturday, December 28th, 2013

oil and vinegar cruet sets

Chicken Broilers

The flavors of chicken broilers are very rewarding. There are many ways to cook chicken broilers, also known as fryers. They are tender birds, and when done right, the meat falls off the bone. When cooking in the oven or open flame, always place the chicken with the skin side down in a buttered pan to retain the juice and prevent the chicken from drying out during the first 30 minutes. Then you would want to turn the chicken over with the skin up for a browned appearance. Sprinkle some Paprika on the skin to add gourmet flavor, and this will help if your broiling chicken is not browning as well as you would like.

Chicken Broiler Recipe

One 3 lb young chicken broiler cut up into serving size pieces
½ cp lemon juice
½ cp chili sauce
¼ cp Spanish extra virgin olive oil
¼ tsp fresh ground pepper
½ tsp sea salt
½ tsp garlic powder
½ tsp dill seed
½ tsp celery seed

Drizzle olive oil in a pan and place the pieces of chicken in the oil. Then remove the chicken and place the skin side down in an airtight buttered baking dish.

In a saucepan at low heat, blend all the other ingredients together for 8 minutes. Pour the sauce over the slices of chicken, then cover and put in an oven for 30 minutes at 350 degrees F.

Remove from the oven and turn each piece of chicken skin side up, leave uncovered, and put back in oven for 25 minutes at 350 degrees F. Chicken is done when you can easily pierce with a fork the thickest chicken pieces.

Makes four servings.


Arroz Con Pollo
Mexican Chicken With Rice

One 3 lb young fryer
¼ cp Spanish extra virgin olive oil
½ cp crushed green pepper
½ cp diced onion
1 can of chopped tomatoes
½ tsp paprika
½ tsp sea salt
¼ tsp cracked pepper
2 small bay leaves
1 red pepper
1 cup raw rice
1 clove of garlic
1 10 ounce package of frozen peas

At room temperature, let the frozen peas defrost. Slice the red pepper into ¼” pieces. Take a large pot and add the oil to it. Dry the chicken pieces and then sauté the chicken until it turns golden brown. Then, mix the cracked pepper, onions, and garlic in and sauté until the onion looks translucent or glazed, al dente. Blend in the sea salt, paprika, tomatoes, the bay leaves, and the green pepper. Bring the pot to a boil and then cover it and let it simmer after turning the heat down. Let it simmer for 25 minutes and then add the rice. Mix the rice in and cover again and let simmer for 20 minutes. Removing the cover, add the cracked pepper and the peas and let it cook for 5 minutes. The bay leaves are for flavor and you can remove them if you like before serving.

Oil And Balsamic Vinegar Grilled Chicken Salad With Dijon Mustard

Monday, October 27th, 2008

Off the Grill: Chicken Salad Chicken salads are great dishes, either as the start to a meal or it is the meal itself. This warm chicken salad goes great with warm and toasted garlic bread or grilled garlic crostini.

You will need:

  • 1 tablespoon sherry vinegar
  • 1½ tablespoons pink peppercorns, or 1½ teaspoons green peppercorns mixed with 1 tablespoon of raw honey
  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • ¾ – 1 pound boneless, skinless chicken breast halves, (3 breast halves, minus tenderloins)
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups pink grapefruit segments, plus juice
  • ½ teaspoon Dijon style mustard
  • 3-4 chives
  • 7-8 ounces or 1 bag of arugula leaves, washed and dried


In a small cup, combine the sherry vinegar and peppercorns. Leave them to soak as you prepare the chicken. In a separate, large shallow, plate, combine two tablespoons of the oil with the balsamic vinegar. Take your chicken pieces and put them in between pieces of plastic wrap and pound them to a thickness of about ¾ of an inch using a rolling pin or mallet. After pounding, dip the chicken in your oil and vinegar mixture, coating each side evenly. Season each piece lightly with salt and pepper, then cover them and let stand for about 15 minutes in order for the flavors to sink into the chicken.

Prepare the grill and put it to high heat. If using a gas grill, prepare the grill to medium heat, getting ready to fan flames if they get too out of control. Before laying your chicken down on it, lightly coat your grill rack with oil.

Prepare your grapefruit by cutting off the top and bottom of the fruit and removing the white pith from the fruit. Start the cut from above going downwards. Once you’ve peeled the fruit completely, put the meat in a fine strainer and cut between the sections of the fruit using a paring knife. Collect al the fruit and the juice in the bowl, making sure to squeeze the extra juice out of any remaining pulp.

After all that, the chicken is done marinating and is ready to be grilled. Cook each side for about four minutes until the chicken is just cooked through. Once cooked, transfer them to a chopping board and cut them into ¼ to ½ inch wide strips. Cover the pieces loosely to keep them warm. Drain the grapefruit segments and reserve the juice for later on.

While the chicken is grilling, the vinaigrette can already be prepared. Whisk together the remaining oils, 1 tablespoon reserved grapefruit juice and mustard in a large mixing bowl. Snip the chives and whisk them well into the mixture. Don’t forget to ad salt and pepper and adjust as you go along. Finally, add the arugula to finally toss and lightly coat each leaf.

Now, you can plate your salad. Arrange some of the arugula leaves on a plate, topping it with chicken slices and some of the grapefruit segments. Drizzle each plate with some vinaigrette and top it off with soaked peppercorns. Serve the salad immediately and enjoy.

Baked Chicken with wine vinegar

Saturday, July 12th, 2008

Oven Baked Chicken with wine vinegar recipe

2 ½  lb broiler chicken, cut up into portion-sized pieces
½ teaspoon salt
¼ teaspoon pepper
1 cup coarsely chopped onion
½ cup extra virgin olive oil
¼ cup chopped parsley or 2 tablespoons dehydrated parsley flakes
½ cup wine vinegar
1 cup Chablis wine


Place the chicken in a large baking dish with a tight-fitting cover. Sprinkle with salt and pepper and distribute the onions over and around the chicken. Drizzle the olive oil over all. Sprinkle with parsley. Cover and place in a 350°F. oven for 35 minutes, or until the thickest portions of the chicken can be easily pierced with a fork. 

Add the vinegar and wine, cover again and return to the 350°F. oven for an additional 20 minutes. Uncover, and continue to bake for 10 minutes more, or until the top, of the chicken turns a delicate brown and the liquid is reduced by half. Serve at once, piping hot. Serves 4.

Seve with crisp green garden salad

oven baked chicken, baked chicken with wine vinegar


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French Chicken au Vinaigre

Tuesday, March 20th, 2007

Chicken au Vinaigre recipe

  • One whole roasting chicken about three and half pounds
  • Six tablespoons butter
  • Four cloves unpeeled garlic
  • Sea salt and ground pepper
  • Four tablespoons chopped chives
  • Four tablespoons Italian parsley minced
  • Three quarters cup red wine vinegar
  • 8 ounces duck or veal stock
  • Two tablespoons tomato paste, can be sun-dried tomato paste
  • One third cup heavy cream
  • Sprigs of Italian parsley and chives

Cut the chicken into quarters. Rinse and dry the chicken and rub it with sea salt and fresh ground pepper. Put butter in a large frying pan over medium heat. Add the chicken pieces. Brown until chicken is deep golden color on both sides. Add the garlic cloves and turn frequently. Do not let the chicken burn, but cook until browned. Sprinkle two tablespoons of chives and two tablespoons of parsley over the chicken, cover the pan, lower the heat and let the chicken simmer slowly for about 20 minutes. Remove chicken and place in a warming dish. Keep warm in the oven at very low heat.Using the same frying pan over high heat, add vinegar and scrape and de-glaze the pan quickly. Now add the stock and tomato paste. Stir constantly and reduce sauce by one half. Press the pulp out of the cooked garlic cloves with a fork and discard the peelings. Blend the cooked garlic into the sauce. Strain the sauce and return to the pan. (You may stop with the recipe at this point until all meal accoutrements are complete. In the next step you’ll add the cream, and the dish should be served immediately.)

Stir one quarter cup of the cream into the sauce and paste. Add the remaining cream to make the sauce smoother and milder tasting. Do not allow the sauce to come to a boil. Add remaining chopped herbs and adjust the seasonings to your taste. Remove the chicken from the warming dish and place in the sauce, coating the chicken well. Allow chicken to heat in the sauce for 10 minutes over low to medium heat. Be careful to not allow the sauce to come to a boil. Remove chicken and place on a serving platter, pour the sauce over the chicken and garnish with sprigs of chives and Italian parsley.

chicken recipe, chicken vinegar recipe


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Pesto Sauce

Sunday, January 28th, 2007

Makes about 2 cups

Pesto, or pesto sauce, is a simple puree of fresh basil, garlic, cheese, and fine olive oil. It is vitally important when making pesto that you use a fine quality olive oil in your recipe. If you must rinse the basil, be sure to dry it thoroughly before beginning. Also if you must store your pesto after making it, drizzle just enough olive oil over the surface to thinly cover and prevent discoloration.


  • 4 cups fresh basil leaves
  • 10 cloves of garlic peeled
  • ¾ cup extra virgin olive oil
  • 5 tablespoons soft butter
  • ¾ fresh grated gourmet Parmesan cheese
  • 4 tablespoons fresh grated Romano cheese
  • ½ cup pine nuts


Put basil leaves in a blender or food processor.
Add garlic cloves and blend at the medium speed setting.
Slowly pour in ½ cup olive oil while running.
Stop and scrape off basil from sides occasionally.
After basil is finely pureed, spoon the mixture into a mixing bowl.
Fold the softened butter into the basil mixture. Now add the grated cheeses and blend well. Add the remaining olive oil to the blend, and stir in pine nuts.
When serving pesto over pasta or fish, you can thin it with one or two tablespoons of hot water. Pesto is not meant to be cooked.

pesto sauce, pesto recipe, Italian pesto



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Roasted Tomato And Onion Salsa Over Chicken Scallopini

Thursday, January 04th, 2007

Roasted tomatoes in this flavorful warm salsa makes a Chicken Scallopini special. You will need deli thin-sliced chicken for the scallopini, or slice boneless, skinless chicken breast halves. This recipe would also work well with turkey cutlets.

  • 2 pints stemmed cherry or grape tomatoes, large ones cut into quarters, smaller ones cut in half
  • 1 medium sweet onion, finely chopped (about 1 cup)
  • ¼ cup extra-virgin olive oil
  • Sea Salt
  • Freshly ground pepper
  • 1 ½ pounds thin-sliced boneless, skinless chicken breasts (eight ¼-inch slices)
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter

Heat the oven to 300 degrees.
In a large bowl, toss together the tomatoes, onion and oil; add salt and pepper to taste. Transfer to a shallow baking dish or roasting pan. Bake until the tomatoes are soft and the mixture bubbles, 50 to 60 minutes. Set aside and keep warm.
About 15 minutes before the tomatoes are finished, start cooking the chicken. Sprinkle the scallopine with salt and pepper to taste. In a large frying pan over medium-high heat, add the vegetable oil and butter. When hot, add enough chicken cutlets to fit in the pan without crowding. Cook until lightly browned on one side, 2 to 3 minutes. Turn and cook another 2 to 3 minutes or until cooked through. Set aside and keep warm. Repeat with remaining chicken.
Divide the scallopine among individual plates. Spoon ¼ of the roasted tomato mixture down the center of each portion. Serve immediately. Makes 4 servings.

oil and vinegar recipe, chicken pasta recipe

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Roasted Chicken Balsamic Style

Thursday, November 09th, 2006

Roast Chicken with Balsamic Vinaigrette

Recipe by Giada De Laurentiis
4 servings
Total cooking time: 55 minutes

– 1/2 cup aged Balsamic vinegar from Modena ( aceto balsamico )
– 1/4 cup fresh lemon juice (from about 1 lemon)
– 1/4 cup Dijon mustard
– 3 garlic cloves, pressed through a garlic press
– 1 teaspoon sea salt
– 1 teaspoon freshly ground black pepper
– 1/2 cup Spanish extra virgin olive oil
– 1 whole cut-up chicken (about 4-pounds; giblets, neck and backbone reserved for another use)
– 1 tablespoon chopped fresh parsley
– 1 teaspoon lemon zest (from about 1 lemon)

In a 13x9x2-inch baking dish, whisk the vinegar, lemon juice, mustard, garlic, and 1 teaspoon each of salt and pepper to blend. Whisk in the oil. Add the chicken pieces and turn to coat. Cover and refrigerate, turning the chicken pieces occasionally, at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Roast the chicken uncovered until just cooked through, about 45 minutes. Using tongs, transfer the chicken to a serving platter. Carefully pour the cooking liquid into a small heavy saucepan and spoon off the excess oil from atop the cooking liquid. Boil until the liquid reduces by about half and thickens slightly, about 8 minutes.

Pour the sauce over the chicken. Sprinkle the parsley and lemon over the chicken, and serve.

If the chicken gets too dark too quickly, cover it with aluminum foil, and take the foil off and bake uncovered for the last 10 minutes.

balsamic chicken, roasted chicken recipe

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Italian Chicken Oven Fried

Wednesday, August 30th, 2006


  • 6 boneless chicken breasts
  • 2 cups white bread crumbs
  • 1 1/2 cups crushed cornflakes
  • 3 Tbsp. Sea Salt, Isle of Capri Blend
  • 1 Tbsp. garlic powder
  • 1 – 1 1/2 Tbsp. Roma
  • 2 beaten egg whites mixed with 1 Tbsp. water


Pre-heat oven to 450 degrees. Coat a large baking sheet with non stick cooking spray. Beat the water and egg white together. Mix all of the dry ingredients together. Dip the chicken breasts in the egg mixture, then roll meat in the crumb mixture to thoroughly coat each piece. Place on the baking sheet and cook for 20-35 minutes, until meat is tender and flakes easily, Turn chicken once or twice to make sure they brown evenly.
Serves: 6

oven chicken recipe, sea salt recipe

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Tender Thanksgiving Turkey Recipe

Saturday, August 19th, 2006

Tired of a Thanksgiving Turkey that tastes like eating cardboard? I honestly don’t know how many Thanksgiving dinners I have struggled through… at a get-together, at an in-laws, or even some restaurants, where the turkey that was served was dry, tough, and nearly next to inedible. There is an alternative. Take the initiative this year, and YOU cook the turkey.

You can cook a Thanksgiving turkey with less than 15 minutes prep time, and the result be an unbelievable juicy tender turkey. File this cooking tip away as your own secret. (It works on roasts as well.)
The following is how to cook a turkey in a ‘Reynolds Oven Bag’. This is a special plastic bag, made specifically for oven cooking.

Oven Turkey Herb and Spice Marinade

  • 1 whole turkey (about 8-10 lbs)
  • 1 tbsp. sea salt
  • 2 tablespoons olive oil, (you can substitute a vegetable oil)
  • 2 tsp. oregano
  • 2 tsp. paprika
  • 2 tsp. basil
  • 1 tsp. fresh ground black pepper
  • 1 tsp. garlic powder
  • 1 tsp. of dried parsley flakes
  • 1 tsp. Mrs. Dash poultry spice
  • 1 lg. sweet onion, chopped (walla walla sweet onion if possible)
  • 1/4 cup of water
  • 1 ‘Reynolds’ Plastic Baking bag, Turkey size. (most supermarkets carry these)

In a medium bowl combine together herb and spice mixture and set aside. Rinse turkey thoroughly and pat dry. Place turkey in an oven baking bag and drizzle oil over turkey then sprinkle all of spice mixture inside and out of meat. Place chopped onion inside of turkey and close bag. Tie with provided nylon plastic oven tie. Marinate overnight in refrigerator.

Place in roasting pan and make 5 or 6 ½ inch slits on top of the bag.

Pre heat oven to 350 degrees. Open plastic tie and add ¼ cup of water to inside of oven bag. Close bag and re-tie nylon tie. Bake at 350 degrees until appropriate doneness according to the size of the turkey. This will be about 1 hour 15 minutes, to 1 hour 35 minutes. You can carefully open the bag, and test with a knife or fork for whether or not the turkey is done, it will flake open… if the turkey is large you may need another 5 or 10 minutes… but don’t over do it.

Remove turkey from oven bag, carve and serve. It will be juicy, and be extremely tender.

One last note, there is no clean up. You discard the oven bag and there is literally no pan, grill, or roasting mess to clean.

oven roasted turkey, turkey marinade spices, turkey oven bag


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Citrus Balsamic Marinade Recipe for Beef or Chicken

Saturday, August 05th, 2006

This oil and vinegar balsamic marinade is great for beef or chicken, Ideal for chicken. It makes delicious, juicy chicken. Adequate to marinade about 3 pounds of meat.


  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons aged balsamic vinegar
  • 2/3 tablespoon extra virgin olive oil
  • 2 garlic cloves peeled and pressed through a garlic press

Combine all ingredients in a small bowl. Pierce the chicken breast a few times with a fork, then place in a plastic ziploc bag. Pour the marinade over, seal ziplock bag and let marinate for minimum of 3-4 hours and grill the meat as desired.

Makes 4 servings
prep time 3 hours 10 minutes
balsamic vinegar marinade


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