Poulet au Vinaigre
We had a fabulous chicken dish for dinner! This meal definitely should be repeated!
I am always on a quest for a new recipe. I read cookbooks as novels, I highlight recipes and tab pages I want to revisit. I believe I have over 100 cookbooks at the moment! Has anybody checked the mailbox? There may be another cookbook in the mailbox! Sure enough there was a brand spanking new cookbook waiting for me...number 101! I ordered Simple Soirees: Seasonal Menus for Sensational Dinner Parties by Peggy Knickerbocker from Amazon. Amazon makes it way too easy, you know...they must have had me in mind when they designed the "one click"! It is addictive.
I first heard of the cookbook while reading Peggy's blog, Lake Lure Cottage Kitchen. She found quite a deal and guess what? She didn't pass up the new cookbook either! Check out Peggy's blog she made a wonderful roasted chicken from the cookbook called Alice B. Toklas Chicken!
Poulet at Vinaigre
12 chicken thighs (about 3-4 pounds), bones in
Salt and freshly ground black pepper
4 Tbsp unsalted butter
2 Tbsp olive oil
6 shallots, minced
6 cloves garlic, minced
1/2 cup apple vinegar
1 1/2 cups white wine
1 Tbsp tomato paste
1 1/2 cups chicken stock, preferably homemade
1/2 cup chopped Italian parsley
Season the chicken generously with salt and pepper to taste. In a large, deep skillet (big enough to hold all chicken fairly close together; or use two skillets) melt 2 tablespoons of the butter in 1 tablespoon of the olive oil over medium-high heat. Brown the chicken for about 8 minutes, turning so both sides get nicely browned. Transfer the chicken to a deep, broad, ovenproof casserole that can go from the oven to the table. Remove the skillet from the heat and pour off most of the fat.
Preheat the oven to 375 degrees F.
Place the skillet back over medium heat and add the remaining 1 tablespoon olive oil. Add the shallots and garlic and cook for about 1 minute, or until they become translucent. Add the vinegar and wine, and stir up the crispy bits that have stuck to the bottom of the pan. Allow the liquids to cook down a bit, stirring occasionally, for about 8 minutes. Whisk in the tomato paste and let the sauce simmer and condense, about 5 minutes more. Then add the chicken stock, a little at a time. Keep stirring to mix well.
Pour the sauce over the chicken. Bake for 35-45 minutes until the chicken is very tender, turning the chicken pieces midway through, so that both sides are infused with the sauce. Remove one thigh and cut into it to make sure it is done and no red juices flow from the cut.
Remove the casserole from the oven, sprinkle the parsley on top, and serve.