Best Chicken In Red Wine Vinegar Sauce Laura Calder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN IN VINEGAR



Chicken in Vinegar image

From the cookbook author Anne Willan, I learned her version of this classic recipe during my stay at her home in Burgundy. To tell the truth, I like it even better than sauteed chicken in wine, because the extra acid and lack of cream makes a tangier, less cloying dish.

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

3 1/2 pounds mixed chicken drumsticks and thighs
Salt and pepper
3 tablespoons unsalted butter
1 head garlic, broken into unpeeled cloves
1 cup red wine vinegar
1 pound tomatoes, roughly chopped
1 tablespoon tomato paste
4 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley
1 bay leaf
1 cup chicken stock
Chopped fresh parsley leaves, as needed

Steps:

  • Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate.
  • Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm.
  • Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.

CHICKEN IN VINEGAR



Chicken in Vinegar image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

1 whole chicken (3 1/2 pounds/1.6 kg), cut into 8 pieces
Salt and freshly ground pepper
1 tablespoon butter, plus another tablespoon for finishing
1 tablespoon olive oil
6 cloves garlic, peeled
1 cup/250 ml white wine vinegar
1 cup/250 ml chicken stock
1 tablespoon tomato paste
4 medium tomatoes, roughly chopped
1 bay leaf
1 large fresh thyme sprig
2 good handfuls chopped fresh parsley

Steps:

  • Sprinkle the chicken pieces with salt and pepper. Melt the butter and olive oil in a saute pan and brown the chicken, a few pieces at a time. You're not cooking the chicken here, just making the skin crisp and giving it color and flavor. Five minutes per side is about right. Remove the chicken to a dish. Add the garlic and cook for 5 minutes. Deglaze the pan with the vinegar and boil down by half, about 10 minutes. Return the chicken to the pan, and pour in the stock. Add the tomato paste, tomatoes, bay leaf and thyme. Simmer, uncovered, until the chicken is cooked, about 30 minutes. Remove the chicken to a clean dish and keep warm. Strain the cooking liquid into a saucepan, pressing to get all the juices through, and whisk in the last spoonful of butter. Pour over the chicken. Sprinkle with the parsley and serve.

CHICKEN IN RED WINE VINEGAR SAUCE - LAURA CALDER RECIPE - (4.8/5)



Chicken in Red Wine Vinegar Sauce - Laura Calder Recipe - (4.8/5) image

Provided by ranmcm

Number Of Ingredients 12

3 1/2 pounds mixed chicken drumsticks and thighs
Salt and pepper
3 tablespoons unsalted butter
1 head garlic, broken into unpeeled cloves
1 cup red wine vinegar
1 pound tomatoes, roughly chopped
1 tablespoon tomato paste
4 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley
1 bay leaf
1 cup chicken stock
Chopped fresh parsley leaves, as needed

Steps:

  • 1. Season the chicken with salt and pepper. 2. Melt 2 tablespoons of the butter in a large skillet until foaming. 3. Brown the chicken well on all sides a few pieces at a time. (You're not cooking the chicken here just making the skin crisp and giving it color so 5 minutes per side is about right). 4. Remove the chicken to a plate. 5. Add the garlic to the pan and cook about 10 minutes. 6. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. 7. Return the chicken to the pan. 8. Add the tomatoes and tomato paste. 9. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf to make a bouquet garni. (Unflavored dental floss works fine). 10. Add the bouquet garni to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. 11. Transfer the chicken to a dish, cover, and keep warm. 12. Pour the stock into the pan juices and boil until thickened, about 10 minutes. 13. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. 14. Whisk in the remaining tablespoon of butter. 15. Season, and pour over the chicken. 16. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.

Related Topics