Sunday Chicken In Fresh Tomato And Vinegar Sauce
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
55
Sourness
41
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
Directions:
1
Bring liquid to a boil
2
Set peeled tomatoes in a saucepan
3
Bring to a simmer and cook until mixture has broken down and has reduced to a 1 cup of puree
4
Pat chicken dry; salt each piece lightly
5
Heat oil over medium heat
6
When hot, add thigh and drumstick pieces and unpeeled garlic and sear in hot fat for 3 minutes a side
7
Add breast and wing pieces and sear those as well until golden brown, about 3 minutes a side
8
Remove breast and wing pieces and continue to saute leg and thigh pieces so flesh continues to brown as it cooks, about 10 minutes, add reserved breast and wing pieces and cover
9
Continue to cook, over gentle heat for another 15 minutes or until juices of the chicken run clear when the thigh piece is pricked
10
Remove chicken to a platter and keep it warm, loosely covered with foil
11
Discard all but 1 tablespoon of fat and add 1 tablespoon of butter (if all the fat is too dark, replace it with fresh butter)
12
Mash garlic against the sides of the pan and skins should slide off easily; discard skins
13
Add vinegar, fresh cup of reduced tomato puree and red wine
14
Reduce it over high eat until only 1 cup remains, mashing garlic into sauce; season with 1 teaspoon of salt and freshly ground black pepper
15
Remove skin and fat from chicken pieces and return them to sauce and turn chicken in sauce (*recipe can be made ahead of time up until this point)
16
Reheat chicken, over gentle heat for 4 minutes
17
Stir in parsley and turn the chicken over in the sauce to ensure pieces are well coated
18
Garnish with watercress