Classic Chicken in Vinegar
Submitted by John on 30 January 2007 - 6:05pm.
A classic, French country recipe. The braising of chicken in vinegar helps tenderize as well as providing a delicious tang.
- 1 frying chicken (4-4 ½ lb), cut into 8 pieces
- Salt and freshly ground pepper to taste
- ¼ cup (½ stick butter), divided into 2 –2 Tbsp
- ½ cup red-wine vinegar
- ¼ cup water
- 3 cloves garlic, minced
- 1 Tbsp tomato paste
- 1 Tbsp chopped parsley
- 2 tsp chopped fresh tarragon
- Large iron skillet (preferred) or other large skillet with cover
- Serving platter
- Whisk or fork
- Season chicken pieces with salt and pepper.
- Melt 2 Tbsp of butter in skillet over medium heat.
- Add chicken pieces beginning, skin side down.
- Cook, turning pieces until golden brown (about 10-15 minutes).
- Add ¼ cup of vinegar and water to skillet: cover.
- Cook for about 20 minutes or until chicken is cooked through.
- Transfer chicken to platter.
- Add garlic and cook about 1 minute.
- Deglaze skillet with remaining ¼ cup vinegar.
- Increase heat to medium high.
- Bring to a boil and scrape pan for browned bits.
- Stir in tomato paste. Adjust seasoning with salt and pepper to taste.
- Remove pan from heat and whisk in 1 Tbsp at a time, the remaining 2 Tbsp butter.
- Pour over chicken and sprinkle with parsley and tarragon.