Poulet Au Vinaigre Chicken In Vinegar Food

POULET AU VINAIGRE (CHICKEN WITH VINEGAR)

Steps:

• Place a metal rack at the center of your oven and preheat it to 325 degrees.
• In a 12-inch pan, heat vegetable oil until it starts to bubble. I have used several pans for this and found that my enameled LeCreuset 14" 3 1/2 qt. braiser works best. It seemed to brown the chicken perfectly, and I was able to take it from the stove to the oven which is wonderful. I have also used a round copper pan which worked just as well.
• Pat dry the chicken and place skin side down into the pan. Salt and pepper the top. I used fresh ground pepper and salt and covered the pan with a screen mesh that I purchased at a dollar store to stop splattering grease. Cook for 7-8 minutes without moving. Carefully flip the chicken over with metal tongs. I found the first time I did this the skin was sticking to the pan so you may have to work it a little bit to keep the skin attached. This is where the enameled braiser worked best for me and gave me the best results.
• Remove the chicken from the pan and place on a plate. Cover with aluminum foil.
• Remove all but a few Tbs. of the fat from the pan and add the garlic and shallots. With a wooden spoon, stir until golden brown. Add the chicken broth, wine, and vinegar and stir into the pan until it begins to simmer. Make sure to scrape the sides of the pan with the wooden spoon to remove any of the remaining chicken scraps. This is the good stuff!
• Place the chicken back into the pan skin side up making sure it is above the liquid. If the liquid is too high, remove some of it with a turkey baster.
• Bake uncovered 35-40 minutes. If you have a digital or meat thermometer it should register 195 degrees.
• Remove your pan from the oven (Be very careful because it will be hot.) and place back onto the stove over medium heat.
• With metal tongs remove the chicken from the pan and place it on a clean plate. Cover with aluminum foil.
• Add the tomato paste and whisk. (I have been finding a tube of paste works best for small amounts, and I can keep it refrigerated.) Bring to a boil. Make sure to keep scraping the sides of the pan with a wooden spoon. Keep stirring until it thickens and reduces. Be patient. It may take 5-10 minutes for this to happen. Once it has thickened, whisk in the butter and chopped tarragon, salt, and pepper to taste and add an additional teaspoon of extra vinegar. (I thought a tsp. worked best.) Place chicken back in the pan. With a spoon, slather the sauce over the chicken.
• Plate the chicken in large shallow bowls or plates and spoon sauce over top. I sided this chicken with rice and a loaf of artisan bread and Irish butter.

POULET AU VINAIGRE (CHICKEN IN VINEGAR)

Steps:

• Pat chicken dry and season with 1/2 teaspoon salt and pepper. Place flour in a shallow bowl and toss the chicken in it to coat, shaking off excess. (Discard the remaining flour.)
• Heat butter and oil in a large skillet over medium-high heat until foamy. Add the chicken and cook, flipping once, until brown on both sides, 9 to 12 minutes total. Add garlic, shallot and the remaining pinch of salt; cook for 1 minute. Add tomato paste; cook for 1 minute. Stir in tomato, vinegar and honey, scraping up any browned bits. Stir in broth. Bring to a simmer.
• Reduce heat to low, cover and cook for 15 minutes. Uncover and cook, flipping the chicken occasionally, until the sauce is slightly thickened, 20 to 25 minutes more. Stir in parsley and tarragon.

POULET AU VINAIGRE (CHICKEN WITH RED WINE VINEGAR)

Steps:

• Melt 2 tablespoons butter in a large frying pan over medium heat. Add the chicken pieces and cook for about 5 minutes, turning once, until golden brown on both sides. Season with black pepper.
• Add the shallot halves and reduce heat to low, cooking for a further 6-7 minutes. Be sure to shake the pan and stir occasionally to prevent burning and sticking.
• Transfer the chicken to a plate. Add the vinegar to the shallot halves in the pan and cook, stirring frequently, for about a minute, until the liquid is almost evaporated. Stir in the garlic, white wine, and chicken broth.
• Return the chicken to the frying pan, along with any drippings that have accumulated on the plate. Cover and simmer for about 3 minutes, until the chicken is fully cooked.
• Transfer the chicken pieces and shallots to a serving plate and cover to keep them warm. Increase the heat on the pan and boil the liquid until it's reduced by half, then remove the pan from the heat. Whisk in the remaining 2 tablespoons butter until the sauce is thickened, then add the parsely and pour the sauce over the chicken and shallots and serve.