Volaille Fermiere au Vinaigre (Farmhouse Chicken in Vinegar Sauce

posted by Mimi Hiller 08-06-98 8:14 AM

From Saveur magazine, Jan./Feb. 1997
Volaille Fermiere au Vinaigre (Farmhouse Chicken in Vinegar Sauce)

1 (3-1/2 pound) chicken, cut into eight pieces
salt and pepper
2 tbsp canola oil
6 tablespoons butter
8 garlic cloves, peel, mince
4 shallots, peel, mince
1 cup cider vinegar mixed with 1 drop honey
1 cup Alsation riesling or other dry but fruity white wine
1 tbsp tomato paste
1 cup chicken stock
1 tbsp fresh parsley, chop finely

Rinse, dry, and season chicken.

Heat oil and 2 tbsp. of the butter in a large skillet over medium-high heat. Add half the chicken, skin side down, and brown, turning once, about 10 minutes per side. Take out and set aside. Brown the rest of the chicken then take out and set aside. Pour off most of the fat so that the bottom of the skillet is thinly coated.

Reduce heat to medium, add garlic and shallots, and cook, stirring frequently, until slightly soft, about 5 minutes. Deglaze skillet with vinegar and wine, scraping brown bits. Reduce vinegar mixture by about one-third, 3-5 minutes, then stir in tomato paste.

Return chicken to skillet, pour in stock, and simmer for 10-15 minutes. Turn chicken and continue cooking until juices from chicken run clear, about 15 minutes. If sauce is too thick for you, add a bit of stock or water. Remove chicken from skillet and set aside.

Increase heat to medium-high, skim foam from sauce and continue cooking until sauce is thick and glossy, about 5 minutes.

Cut remaining butter into small pieces. Remove skillet from heat and whisk butter into sauce. Test seasoning. (Sauce should be smooth but tart; add additional vinegar if desired.)

Return chicken to skillet, turning to coat evenly with sauce. To serve, transfer chicken and sauce to a serving platter and garnish with parsley.

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