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Classic Chicken in Vinegar

50 min • 4 to 6 servings •
John S

50 min •     4 to 6 servings•

John S

Chicken drumsticks in a rich, brown sauce garnished with fresh herbs, served on a white plate with a cast-iron skillet and knife nearby.

A classic, French country recipe. The braising of chicken in vinegar helps tenderize as well as providing a delicious tang.

Ready

  • 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

    • Set

  • Large iron skillet (preferred) or other large skillet with cover
  • Serving platter
  • Whisk or fork

    • Go!

  • 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.

    • chicken comfort food vinegar

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