Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Troisgros Vinegar Chicken




Source of Recipe


the web


Recipe Introduction


Yield: 4 servings.


List of Ingredients




1 (3- to 3 1/2-pound) chicken, cut up

1 onion, cut in half

1 carrot, cut in half

Salt

Ground black pepper

5 tablespoons butter, divided

15 cloves garlic, peeled (see note)

2 sprigs parsley

1/2 bay leaf

1/4 teaspoon dried thyme

1/4 teaspoon dried chervil

1/4 cup red-wine vinegar

3 fresh tomatoes, peeled, seeded and chopped, divided, or 2 1/4 cups drained canned diced tomatoes, divided

1 tablespoon tomato paste

Fresh chervil, for optional garnish



Recipe



Cut wing tips from chicken wings. In a medium saucepan, combine chicken neck, back, wing tips, onion, carrot and 1 1/2 cups water. Bring to a boil over high heat, then reduce heat, cover and simmer 30 minutes. Let cool. Strain broth; skim off fat.

Meanwhile, sprinkle remaining chicken lightly with salt and pepper. In a large skillet, melt 1 tablespoon butter. Add chicken; cook over medium-high heat until browned on all sides, about 5 minutes. Reduce heat slightly. Add garlic cloves, cover skillet and cook for 20 minutes.

While chicken cooks, make a bouquet garni: Tie parsley, bay leaf, thyme and dried chervil in a square of cheesecloth; set aside. Preheat the oven to 200 degrees.

Spoon off fatty liquid from the skillet. Add vinegar to skillet; stir to scrape up browned bits. Cook 2 minutes. Add 2 fresh tomatoes or 1 1/4 cups canned tomatoes, tomato paste and bouquet garni. Cover; cook 10 minutes. Transfer chicken to a platter; cover loosely and keep warm in the oven.

Add reserved chicken broth to the skillet. Bring to a boil; cook until sauce is reduced by half, about 5 minutes. Remove bouquet garni and discard. Remove skillet from heat; stir in remaining 4 tablespoons butter, 1/2 teaspoon salt and 1/8 teaspoon pepper.

Transfer the contents of the skillet to a food processor; puree. For a smoother sauce, force the puree through a coarse sieve.

Return the puree to the skillet, stir in the remaining chopped tomato or 1 cup canned tomato, and heat until hot. Spoon sauce over chicken.

To garnish, sprinkle lightly with chervil.