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Chicken in Vinegar Sauce
1 3 1/2 pound chicken, cut into 8 pieces
salt and freshly ground black pepper
2 tablespoon olive oil
6 tablespoons butter
8 cloves garlic, peeled and minced
4 shallots, peeled and minced
1/2 cup vinegar
1 cup Alsatian riesling or other dry but fruity white wine
1 tablespoon honey
1 tablespoon tomato paste
1 cup chicken stock
1 tablespoon finely chopped fresh parsley
Rinse chicken, pat dry and season to taste with salt and pepper. Heat oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Working in batches to avoid crowding the pan, add chicken and brown on all sides, turning as pieces brown, for about 15 minutes in all. Remove pieces as done and set aside. When all chicken has browned pour off most of the fat from the skillet, leaving just enough to thinly coat it.
Reduce heat to medium, add garlic and shallots, and cook, stirring frequently, until slightly soft, about 5 minutes. Deglaze skillet
with vinegar and wine, add honey and scrape browned bits off bottom with a wooden spoon. Reduce by about one-third, 3 to 5 minutes, then stir in tomato paste. Return chicken to skillet, pour in stock and simmer for 10 to 15 minutes. Turn chicken and continue cooking until juices from chicken run clear, about 15 minutes.
Remove chicken from skillet and set aside. Increase heat to medium-high and continue cooking until sauce is thick and glossy,
about 5 minutes. Cut remaining 4 tablespoons butter into small pieces. Remove skillet from heat and whisk butter into sauce. Adjust
seasonings. Sauce should be smooth but tart, add additional vinegar if you like. Return chicken to skillet, turning to coat evenly with sauce, and serve, sprinkled with parsley.
Serves 4.
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Chicken in Vinegar Sauce
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Category: Recipes
Prep Time: Cook Time: Total Time:
Chicken in Vinegar Sauce
1 3 1/2 pound chicken, cut into 8 pieces
salt and freshly ground black pepper
2 tablespoon olive oil
6 tablespoons butter
8 cloves garlic, peeled and minced
4 shallots, peeled and minced
1/2 cup vinegar
1 cup Alsatian riesling or other dry but fruity white wine
1 tablespoon honey
1 tablespoon tomato paste
1 cup chicken stock
1 tablespoon finely chopped fresh parsley
Rinse chicken, pat dry and season to taste with salt and pepper. Heat oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Working in batches to avoid crowding the pan, add chicken and brown on all sides, turning as pieces brown, for about 15 minutes in all. Remove pieces as done and set aside. When all chicken has browned pour off most of the fat from the skillet, leaving just enough to thinly coat it.
Reduce heat to medium, add garlic and shallots, and cook, stirring frequently, until slightly soft, about 5 minutes. Deglaze skillet
with vinegar and wine, add honey and scrape browned bits off bottom with a wooden spoon. Reduce by about one-third, 3 to 5 minutes, then stir in tomato paste. Return chicken to skillet, pour in stock and simmer for 10 to 15 minutes. Turn chicken and continue cooking until juices from chicken run clear, about 15 minutes.
Remove chicken from skillet and set aside. Increase heat to medium-high and continue cooking until sauce is thick and glossy,
about 5 minutes. Cut remaining 4 tablespoons butter into small pieces. Remove skillet from heat and whisk butter into sauce. Adjust
seasonings. Sauce should be smooth but tart, add additional vinegar if you like. Return chicken to skillet, turning to coat evenly with sauce, and serve, sprinkled with parsley.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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