French Chicken au Vinaigre
Chicken au Vinaigre recipe
One whole roasting chicken about three and half pounds
six tablespoons butter
four cloves unpeeled garlic
sea salt and ground pepper
four tablespoons chopped chives
four tablespoons Italian parsley minced
three quarters cup red wine vinegar
8 ounces duck or veal stock
two tablespoons tomato paste, can be sun-dried tomato paste
one third cup heavy cream
sprigs of Italian parsley and chives
Cut the chicken into quarters. Rinse and dry the chicken and rub it with sea salt and fresh ground pepper. Put butter in a large frying pan over medium heat. Add the chicken pieces. Brown until chicken is deep golden color on both sides. Add the garlic cloves and turn frequently. Do not let the chicken burn, but cook until browned. Sprinkle two tablespoons of chives and two tablespoons of parsley over the chicken, cover the pan, lower the heat and let the chicken simmer slowly for about 20 minutes. Remove chicken and place in a warming dish. Keep warm in the oven at very low heat. Using the same frying pan over high heat, add vinegar and scrape and de-glaze the pan quickly. Now add the stock and tomato paste. Stir constantly and reduce sauce by one half. Press the pulp out of the cooked garlic cloves with a fork and discard the peelings. Blend the cooked garlic into the sauce. Strain the sauce and return to the pan. (You may stop with the recipe at this point until all meal accoutrements are complete. In the next step you’ll add the cream, and the dish should be served immediately.)
Stir one quarter cup of the cream into the sauce and paste. Add the remaining cream to make the sauce smoother and milder tasting. Do not allow the sauce to come to a boil. Add remaining chopped herbs and adjust the seasonings to your taste. Remove the chicken from the warming dish and place in the sauce, coating the chicken well. Allow chicken to heat in the sauce for 10 minutes over low to medium heat. Be careful to not allow the sauce to come to a boil. Remove chicken and place on a serving platter, pour the sauce over the chicken and garnish with sprigs of chives and Italian parsley.
chicken recipe, chicken vinegar recipe
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