Monday, February 27, 2012
Chicken in vinegar sauce
This is a great dish to leave simmering on the stove for 45 minutes or so unattended. Mincing and chopping could take place while the chicken pieces are browning . If peeling and deseeding tomatoes sound a bit tedious, feel free to use diced canned tomatoes , I prefer organic but go ahead and use whatever you have on hand. This recipe can be made a day ahead and tastes better the next day.
I was a bit worried about the amount of vinegar in this recipe. I tasted it when the sauce came to a boil and it was a bit too vinegary. After a slow simmer for 45 minutes or so, the vinegar mellowed out. I like the combination of oil and butter as it adds richness to the sauce. The leftovers freeze well, nothing like pulling this out of the freezer after a long day at work. in the middle of the week....when one can barely think about an elaborate meal for dinner...this rustic dish is anything but elaborate. It is simple, nourishing and tasty.
A brief note on browning chicken - do not crowd the pan otherwise the pieces will tend to steam instead of browning.
Chicken In Vinegar Sauce
3 lb chicken ( whole organic chicken) - cut into large pieces, skin on
salt and black pepper
2 tb olive oil
4 tb butter
10 garlic cloves
3 fresh thyme sprigs
2 dried bay leaves
1 1/2 cups white wine
1/2 cup red wine vinegar
2 medium shallots - minced
4 medium tomatoes , peeled ,seeded and chopped
2 tb tomato paste
1/4 cup chopped flat leaf parsley
Wash chicken pieces, trim fat, and pat pieces dry and season with salt and freshly ground black pepper. Heat oil and butter in a heavy pan on medium heat and fry garlic cloves till golden and remove from heat. Set aside garlic cloves.
Brown chicken pieces in batches in the same heavy pan ( in one layer) until golden , remove and set on a platter. Chicken pieces will not be cooked through at this point. Don't crowd the pan as it the pieces will not not brown well and will steam instead.
Using the same pan ( with leftover oil/melted butter) saute minced shallots until translucent. Add in tomato paste and pour in wine. Deglaze pan and scrape up brown bits in the pan. Pour in vinegar, add thyme sprigs and bay leaves. Bring to a simmer , add in tomatoes and browned chicken pieces. Simmer covered for 45 minutes. Sprinkle golden garlic cloves and minced parsley on top before serving. Serves 5 generously.