I got this recipe watching Laura Calder on The
Food Channel's French Food at Home. She called it "Chicken in
Vinegar," but I felt it deserved a French name, so I call it Poulet
au Vinaigret," which means ... "Chicken in Vinegar."
It's pretty simple, pretty easy, pretty quick, and
pretty economical, using ingredients you probably already have in your pantry
to go along with the chicken you just bought.
Ingredients
·
CHICKEN PIECES, 8 to 12
·
OLIVE OIL, 2 tablespoons
·
GARLIC, 2cloves, thinly sliced or
minced
·
WINE VINEGAR, white, 1/2 cup or
so
·
TOMATO PASTE, 1 tablespoon
·
TOMATOES, 2 large, chopped
·
BOUQUET GARNI, bay leaf, thyme,
flat-leaf parsley
·
CHICKEN STOCK, 1/2 cup or so
·
BUTTER 2 tablespoons
·
SALT and PEPPER to taste
·
PARSLEY, chopped for garnish
Directions
1. Brown
the chicken in the olive oil, seasoning with salt and pepper.
2. Remove
the chicken and set aside.
3. Sauté
the garlic.
4. Add
the vinegar and bring to a boil.
5. Add
the tomato paste and chopped tomatoes, stir to combine.
6. Return
the chicken to the pan.
7. Add
in the bouquet garni.
8. Add
the chicken stock and simmer for 20 minutes.
9. Remove
the chicken and arrange on a platter.
10. Add
the butter to the sauce and cook, stirring over medium-low heat until the sauce
is thickened.
11. Drizzle
sauce over the chicken, serve the rest on the side.
12. Garnish
with the chopped parsley.
