Chicken With Vinegar
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
63
Spice
40
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tsps
Salt1 tsp
Black Pepper1 tbsp
Vegetable Oil3 tbsps
Unsalted Butter4 large
Garlic Cloves (finely chopped)1 medium
Carrot (finely chopped)1 tbsp
Tomato Paste1 cup
Red Wine (dry)1 cup
Wine Vinegar (red-)2 tbsps
SugarDirections:
1
Cook chicken: Put oven rack in middle position and preheat oven to 350°F
2
Pat chicken dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper
3
Heat oil and 1 tablespoon butter in a 10- to 12-inch heavy skillet over moderately high heat until foam subsides, then brown chicken in 2 batches, turning over once, 8 to 10 minutes per batch
4
Transfer chicken as browned to a small (13- by 9-inch) flameproof roasting pan, arranging it in 1 layer
5
Once all chicken is browned, roast, uncovered, in oven 15 minutes
6
Put oven rack in middle position and preheat oven to 350°F
7
Pat chicken dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper
8
Heat oil and 1 tablespoon butter in a 10- to 12-inch heavy skillet over moderately high heat until foam subsides, then brown chicken in 2 batches, turning over once, 8 to 10 minutes per batch
9
Transfer chicken as browned to a small (13- by 9-inch) flameproof roasting pan, arranging it in 1 layer
10
Once all chicken is browned, roast, uncovered, in oven 15 minutes
11
Make sauce while chicken roasts: Discard all but 2 tablespoons fat from skillet, then add garlic, shallots, carrot, thyme sprigs (2), and bay leaves and cook over moderately high heat, stirring and scraping up brown bits, until vegetables are browned, 3 to 6 minutes
12
Add tomato paste and cook, stirring, 1 minute
13
Add wine, vinegar, sugar, and remaining teaspoon salt and 1/2 teaspoon pepper and boil, stirring occasionally, until reduced by half, 5 to 10 minutes
14
Discard all but 2 tablespoons fat from skillet, then add garlic, shallots, carrot, thyme sprigs (2), and bay leaves and cook over moderately high heat, stirring and scraping up brown bits, until vegetables are browned, 3 to 6 minutes
15
Add tomato paste and cook, stirring, 1 minute
16
Add wine, vinegar, sugar, and remaining teaspoon salt and 1/2 teaspoon pepper and boil, stirring occasionally, until reduced by half, 5 to 10 minutes
17
Finish sauce and chicken: Add chicken broth to sauce along with any juices from roasting pan and bring to a boil
18
Pour through a fine-mesh sieve onto chicken in roasting pan, pressing on and then discarding solids
19
Continue to roast chicken, uncovered, until just cooked through, about 15 minutes more
20
Transfer chicken with tongs to an ovenproof serving dish and keep warm, uncovered, in turned-off oven
21
Meanwhile, boil sauce in roasting pan over high heat, stirring occasionally, until reduced to a scant cup, then remove sauce from heat and swirl in remaining 2 tablespoons butter
22
Season with salt and pepper and pour sauce over chicken
23
Add chicken broth to sauce along with any juices from roasting pan and bring to a boil
24
Pour through a fine-mesh sieve onto chicken in roasting pan, pressing on and then discarding solids
25
Continue to roast chicken, uncovered, until just cooked through, about 15 minutes more
26
Transfer chicken with tongs to an ovenproof serving dish and keep warm, uncovered, in turned-off oven
27
Meanwhile, boil sauce in roasting pan over high heat, stirring occasionally, until reduced to a scant cup, then remove sauce from heat and swirl in remaining 2 tablespoons butter
28
Season with salt and pepper and pour sauce over chicken