Volaille Fermiere Au Vinaigre Farmhouse Chicken In Vinegar Sauce Food

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.

VOLAILLE FERMIERE AU VINAIGRE (FARMHOUSE CHICKEN IN VINEGAR SAUCE RECIPE - (5/5)

Steps:

• Rinse, dry, and season chicken. Heat oil and 2 tbsp. of the butter in a large skillet over medium-high heat. Add half the chicken, skin side down, and brown, turning once, about 10 minutes per side. Take out and set aside. Brown the rest of the chicken then take out and set aside. Pour off most of the fat so that the bottom of the skillet is thinly coated. Reduce heat to medium, add garlic and shallots, and cook, stirring frequently, until slightly soft, about 5 minutes. Deglaze skillet with vinegar and wine, scraping brown bits. Reduce vinegar mixture by about one-third, 3-5 minutes, then stir in tomato paste. Return chicken to skillet, pour in stock, and simmer for 10-15 minutes. Turn chicken and continue cooking until juices from chicken run clear, about 15 minutes. If sauce is too thick for you, add a bit of stock or water. Remove chicken from skillet and set aside. Increase heat to medium-high, skim foam from sauce and continue cooking until sauce is thick and glossy, about 5 minutes. Cut remaining butter into small pieces. Remove skillet from heat and whisk butter into sauce. Test seasoning. (Sauce should be smooth but tart; add additional vinegar if desired.) Return chicken to skillet, turning to coat evenly with sauce. To serve, transfer chicken and sauce to a serving platter and garnish with parsley.

VOLAILLE FERMIERE AU VINAIGRE (FARMHOUSE CHICKEN IN VINEGAR SAUCE)

Steps:

• Rinse chix, pat dry, season w/salt/pepper. Heat oil & 2 tbsp butter in large skillet over med-high heat. Add half chix, skin side down, & brown, turning once, abt 10 min/side. Remove & set aside. Repeat w/remaining. Remove from pan & pour off most of fat, leaving just enough to thinly coat skillet. Reduce heat to med, add garlic, shallots, stirring freq, til slightly soft, abt 5 min. Deglaze skilletw/vinegar & wine, scraping buts off bottom w/wooden spoon. Reduce vinegar by abt 1/3rd, 3-5 min, then stir in tomato paste. Return chix to skillet, pour in stock, simmer for 10-15 min. Turn chix & continue cooking til juices run clear, abt 15 min. Thin w/sm amt water if sauce becomes too thick. Remove chix from skillet w/fork & set aside. Increase heat to med-high, skim foam from sauce & continue cooking til sauce is thick & glossy, abt 5 min. Cut remaining butter into sm pieces. Remove skillet from heat & whisk butter into sauce. Adjust seasoning w/salt & pepper. (Sauce should be smooth but tart). Return chix to skillet, turning to coat evenly w/sauce. To serve, transfer all to serving platter & garnish w/parsley.

SUPRêME DE VOLAILLE FERMIèRE à LA CRèME (CHICKEN BREAST IN CREAM)

Steps:

• Set the chicken in a large, deep pot. Add the chicken stock, then add enough water to cover the chicken completely. Heat over high until the temperature of the cooking liquid reaches 160 degrees and is hot enough to steam. Cook the chicken until the inner thighs reach a temperature of 145 degrees, 30 to 40 minutes, monitoring the temperature and reducing the heat as needed throughout the cooking process to make sure the liquid stays under a simmer. Remove chicken from liquid and let rest until cool enough to handle, about 15 minutes.
• While chicken rests, start the sauce: In a medium saucepan, whisk the butter and flour over low heat until the mixture melts into a thick, pale roux, 2 to 3 minutes. Slowly add 3 cups of the hot chicken stock to the roux, whisking constantly over low heat, until roux and the liquid are emulsified. Bring to a simmer and cook, whisking occasionally, until the mixture is reduced to 2 cups, about 15 minutes. (Let the remaining stock cool, then refrigerate or freeze for future use.)
• Meanwhile, remove the legs (they will not be fully cooked) and set them aside for another use (see Note). Carefully remove the skin from the chicken breasts, then, starting with the pointed end of each breast, separate the breasts from the breastbone, with your thumb if possible (or your knife if necessary), gently moving your thumb down the center bone that separates the two breasts on each side. Using a knife, ensure that you remove the rest of the breast meat (including the filets) from the bone without tearing; remove and discard any membranes from the surface of each breast. (The meat nearest the bone might still be slightly uncooked, but it will cook through in Step 6.)
• Whisk the cream into the sauce in the saucepan, and continue to cook at a simmer until the sauce is thick enough to coat the back of a spoon and has reduced to about 2 1/2 cups, another 15 to 20 minutes.
• Whisk in the mustard, then lemon juice. Season to taste with salt and pepper, then add the port, if using.
• Add the breasts to the sauce to reheat, basting them until fully cooked through, about 5 minutes. Transfer each breast to a warmed plate and slice thickly, if desired. Gently spoon the sauce over the breast to serve.

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.