CHICKEN IN VINEGAR
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
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.
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Dontarious Thomas
[email protected]I made this recipe last night and it was a huge success! The chicken was so tender and juicy, and the vinegar marinade gave it a really nice tangy flavor. I served it with roasted potatoes and green beans, and it was a perfect meal. I will definitely
Hector Norberto
[email protected]The chicken was a bit dry and the vinegar flavor was overpowering. I think I'll try a different recipe next time.
Jughabanj Vines
[email protected]I love this recipe! It's so easy to make and the chicken always comes out delicious. I've made it several times and it's always a hit with my friends and family. Highly recommend!
Hess James
[email protected]Amazing recipe! The chicken turned out perfectly cooked, with a crispy skin and moist meat. The vinegar marinade gave it a wonderful tangy flavor. I served it with mashed potatoes and roasted vegetables and it was a hit with my family. Definitely goi
Brenda Watts Davis
[email protected]This chicken dish was a delightful blend of tangy and savory flavors. The vinegar marinade infused the chicken with a vibrant acidity, while the addition of garlic, herbs, and spices created a complex and aromatic flavor profile. The chicken emerged