Poulet Au Vinaigre Recipes

Steps:

• Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat chicken dry with paper towels and sprinkle both sides with salt and pepper. Heat oil in 12-inch ovensafe skillet over medium heat until shimmering. Add chicken, skin side down, and cook, without moving it, until well browned, about 8 minutes. Using tongs, flip chicken and brown on second side, about 3 minutes. Transfer chicken to large plate
• Pour off all but 2 tablespoons fat from skillet. Add shallot and garlic and cook, stirring frequently, until garlic is golden brown, about 1½ minutes. Add broth, wine, and vinegar; bring to simmer, scraping up any browned bits. Return chicken to skillet, skin side up (skin will be above surface of liquid). Transfer skillet to oven and bake, uncovered, until chicken registers 195 degrees, 35 to 40 minutes. 3
• Using tongs, transfer chicken to clean serving platter and tent with aluminum foil. Place skillet over high heat. Whisk tomato paste into liquid and bring to boil. Cook, occasionally scraping side of skillet to incorporate fond, until sauce is thickened and reduced to 1¼ cups, 5 to 7 minutes. Off heat, whisk in butter and tarragon. Season with salt, pepper, and up to 1 teaspoon extra vinegar (added ¼ teaspoon at a time) to taste. Pour sauce around chicken and serve

Steps:

• Arlette's Poulet au Vinaigre Active Time: 30 minutes Total Time: 2½ hours Serves: 4, generously 2 tablespoons grapeseed or vegetable oil 3- to 4-pound chicken, cut into 8 pieces 3 large cloves garlic, finely chopped 1 large white onion, finely chopped 2 shallots, finely chopped 1 tablespoon all-purpose flour 4 Roma tomatoes, skinned, seeded and finely chopped 2 cups dry white wine 1 cup white or red wine vinegar ¾ cup chicken stock 2 sprigs fresh tarragon or 1 teaspoon dried, plus fresh tarragon leaves for garnish (optional) ½ teaspoon dried thyme Sea salt and freshly ground black pepper 2 cups light cream Cooked white rice, for serving 1. Heat oil in a large Dutch oven over medium-high heat. (Pot should be large enough to contain all of chicken in step 2.) Working in batches, add chicken and cook, turning to brown all over, 3-4 minutes per side. Set aside on a plate and tent with foil to keep warm. 2. To the same Dutch oven, add garlic, onions and shallots and sauté over medium-low heat until transparent but not browned, 8-10 minutes. Sprinkle with flour, then add tomatoes, wine, vinegar, stock, tarragon, thyme and salt and pepper to taste. Mix and bring to a low boil over medium heat. Return chicken pieces to pan, lower heat to medium-low, and cook, partially covered, until chicken is tender and cooked through, 45 minutes. 3. Remove chicken pieces. Add cream and cook, stirring occasionally, over medium-low heat, 1 hour. Pass sauce through a strainer or fine-mesh sieve. Adjust seasoning if needed. Return chicken and sauce to pot and place over medium heat to warm, 5 minutes. 4. To serve, arrange chicken pieces over white rice. Spoon sauce over chicken and sprinkle with fresh tarragon, if using.