Chicken With Two Vinegars

5.0(34)

by Lucian K. Truscott IV

Open original recipe

FrenchDinner, Main Course

Servings

4 servings

Total time

55 min

Calories / serving

999 kcal

Ingredients (11)

serves

1 3- to 4-pound chicken, cut into serving pieceschicken
Salt and freshly ground black peppersalt-and-pepper
1/4 cup olive oilolive-oil
4 tablespoons unsalted butterbutter
1/4 cup red wine vinegarred-wine-vinegar
1/4 cup Champagne vinegar or other white wine vinegarvinegar
4 shallots, peeled and finely choppedshallot
1/2 cup French chardonnay or other white wine
1 1/2 cups chicken stock, preferably homemadechicken-stock
6 to 8 plum tomatoes, peeled, seeded, and finely choppedtomato
1/3 cup heavy creamheavy-cream

Instructions (3 steps)

01Season chicken with salt and pepper. In a large cast-iron skillet, heat the oil and butter over medium-high heat, and sauté chicken until golden brown, 5 to 7 minutes a side. Transfer chicken to a platter.
02Pour off all but 1 tablespoon fat from the skillet. Add the red and white vinegars, and deglaze the pan, scraping the bottom with a spatula. Add the shallots, and sauté briefly until they become translucent. Add the white wine, and bring to a boil. Return chicken to the pan, cover, and reduce heat to low. Simmer for 15 minutes, then transfer chicken to a platter.

03Add chicken stock and tomatoes to the pan. Stir with a wooden spoon until tomatoes begin to break down and form a sauce, about 10 minutes. Add heavy cream, bring to a boil, reduce heat to low, and return chicken pieces to pan. Cook until chicken is heated through and coated with sauce, 5 to 10 minutes. Serve, if desired, with steamed rice or small tubular pasta like ziti.

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Rich recipe — supports nutrition-aware planning.