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Chicken in Vinegar

4.5(35)

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.

by Food Network·published 2015-05-17

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FrenchMain Dish

Servings

4 servings

Total time

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Calories / serving

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Ingredients (12)

serves

3 1/2 pounds mixed chicken drumsticks and thighs
Salt and peppersalt-and-pepper
3 tablespoons unsalted butterbutter
1 head garlic, broken into unpeeled clovesgarlic
1 cup red wine vinegarred-wine-vinegar
1 pound tomatoes, roughly choppedtomato
1 tablespoon tomato pastetomato-paste
4 sprigs fresh thymethyme
4 sprigs fresh flat-leaf parsleyparsley
1 bay leafbay-leaf
1 cup chicken stockchicken-stock
Chopped fresh parsley leaves, as neededparsley

Instructions (3 steps)

01Season 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.
02Add 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.

03Pour 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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Not rich — missing servings, total time, or calories.