VINEGAR CHICKEN WITH TOMATOES
These easy tasty options are perfect for a busy week
EASY ENTERTAINING: Invite your guests for vinegar chicken with tomatoes. Serve with rice tossed with chopped fresh parsley, a Bibb lettuce salad and baguettes. For dessert, serve a very French chocolate mousse.
Ingredients
2 tablespoons unsalted butter 4 shallots, diced 3 pounds chicken parts ( legs, thighs, breasts) Coarse salt to taste Freshly ground pepper to taste 2 cloves garlic, diced 1/ 2 cup red wine vinegar 1/ 4 cup chopped fresh tarragon 1 cup unsalted chicken stock 2 cups halved cherry tomatoes, divided 1 cup fresh diced tomatoes ( any kind)
Servings: makes 4 servings Preparation times: 15 minutes Cooking time: about 50 minutes
In a Dutch oven, melt butter on mediumhigh. Add shallots; cook 2 minutes, stirring often. Season all chicken with salt and pepper to taste. Add to pan in batches; cook 4 to 7 minutes on each side or until skin is golden. Add garlic, vinegar, tarragon and stock to pan. Allow liquid to heat to a simmer while scraping bottom of pan. Add half the cherry tomatoes and all diced tomatoes to pan and cover. Reduce heat to medium- low and cook 10 minutes. Remove smaller pieces of chicken as they are done. Add remaining tomatoes, cover and cook another 10 minutes or until cooked though. Remove the rest of the chicken; reduce the sauce on medium- high about 10 minutes or until thickened, stirring frequently so it doesn’t burn. Return chicken to pan and serve hot. Remove skin if desired. ( Adapted from“Bring It,” Ali Rosen, Running Press.)
Per serving ( chicken without skin): 297 calories, 37 grams protein, 11 grams fat ( 34 percent calories from fat), 4.9 grams saturated fat, 11 grams carbohydrate, 128 milligrams cholesterol, 177 milligrams sodium, 2 grams fiber.
Carb count: 0.5.
Photo illustration is representative of recipe
GLAZED LAMB CHOPS
FAMILY DINNER: The family won’t be able to resist glazed lamb chops. Add deli tabbouleh, sliced cucumbers in cider vinegar and flatbread. Buy bread pudding for dessert. Plan ahead: Save enough lamb, tabbouleh, whole cucumbers and bread pudding for a second meal ( see Round 2: Heat and Eat, at left).
Ingredients
3/ 4 cup dry red wine 1/ 3 cup orange juice 4 garlic cloves, chopped 4 shallots, chopped 2 tablespoons fresh rosemary leaves, minced 1 1/ 2 teaspoons dried oregano 3 tablespoons olive oil 18 ( 2- or 3- ounce) lamb rib chops Salt and pepper to taste 2 tablespoons honey
Whisk together red wine, orange juice, garlic, shallots, rosemary, oregano and olive oil. Reserve 1/ 4 cup. Pour remaining marinade into a large bowl; add lamb rib chops. Cover and chill 2 hours. Remove chops; discard marinade. Sprinkle chops with coarse salt and pepper to taste. Place them on rack( s) of a roasting pan coated with cooking spray. Stir together reserved 1/ 4 cup marinade and honey. Broil chops 3 inches from heat 5 minutes on each side or to desired doneness, basting with honey mixture after 3 minutes. Serve.