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Chicken in Vinegar Sauce




Source of Recipe


Internet


List of Ingredients




one 3 1/2-lb chicken, cut into 8 pieces
salt and freshly ground black pepper
2 Tbsp canola oil
6 Tbsp butter
8 cloves garlic, peeled and minced
1 cup cider vinegar, mixed with 1 drop honey
1 cup Alsatian riesling or other dry but fruity white wine
1 Tbsp tomato paste
1 cup chicken stock
1 Tbsp finely chopped parsley


Recipe



1) Rinse chicken, pat dry and season with s&p. Heat oil and 2 Tbsp butter in skillet over medium-high heat. Add half the chicken, skin side down, and brown, turning once, about 10 min per side. Remove and set aside. Repeat with remaining chicken. Remove from pan and pour off most of the fat, leaving just enough to thinly coat skillet.

2) Reduce heat to medium and add garlic and shallots, and cook, stirring feequently, until slightly soft, about 5 min. Deglaze skillet with vinegar and wine, scraping brown bits off bottom with wooden spoon. Reduce vinegar by about one third, 3-5 min. Then stir in tomato paste. Return chicken to skillet, pour in stock and simmer for 10-15 min. Turn meat and continue cooking until juices run clear, about 15 min. If sauce becomes too thick, thin with a small amount of water or stock.

3) Remove chicken from skillet and set aside. Increase heat to med-high, skim foam from sauce and continue cooking until sauce is thick and glossy, about 5 min. Cut remaining butter into small pieces. Remove skillet from heat and whisk butter into sauce. Adjust seasoning with s&p. Sauce should be smooth but tart. Add more drops of vinegar if necessary. To serve, put on platter and garnish with parsley.