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Chicken in Vinegar Poulet au Vinaigre (Serves 6) 1 1/2 chickens (about 4 1/2 pounds), cut into 12 pieces (each quarter is cut into halves) 1 1/2 teaspoons salt 3/4 teaspoon freshly ground black pepper 1/3 stick sweet butter Sprinkle the chicken pieces with the salt and pepper. Melt the butter in two heavy skillets. When the butter is hot, place the pieces skin side down and brown for a few minutes on medium beat. Turn the pieces and brown on the other side (the pieces should be browned all around). This takes about 8 to 10 minutes. 1/3 cup good red wine vinegar 1/3 cup water Add the vinegar and water equally divided between both skillets. Cover tightly and cook on medium heat for 20 minutes. Remove the chicken to a serving platter. As soon as it cools somewhat, you may remove the bone from the breast (it pulls off easily) and the piece of backbone from the legs. It may be considered a little more elegant to remove the bones, but it can certainly be served unboned. Keep the chickens warm on the corner of the stove or in a 180-degree oven. Do not cover, or the chickens may taste slightly reheated. 3 cloves garlic, peeled, crushed, and chopped fine 1/3 cup good red wine vinegar 1 tablespoon tomato paste salt and freshly ground pepper to taste 1/3 stick sweet butter 1 tablespoon chopped parsley 2 teaspoons freshly chopped tarragon (if fresh tarragon is not available, omit altogether) After removing the pieces of chicken from the skillets, add the garlic to one skillet and sauté for 1 minute. Be careful not to burn the garlic or the sauce will be ruined. Add the wine vinegar and boil, making sure that you melt all the solidified juices. Transfer the liquid to the second skillet and add the tomato paste to thicken the sauce. Add salt and pepper to taste; the sauce should be peppery. Remove the skillet from the heat and add the butter, bit by bit, with one hand. At the same time, shake the skillet with the other hand so that the butter blends with the sauce. It should yield only 1 to 1 1/4 cups of sauce. Pour the sauce over the chickens, sprinkle with the herbs and serve immediately. Note: You may omit the freshly ground pepper in Step III and replace it with 1 teaspoon of crushed green pepper. If sauce breaks down, emulsify with some warm water. Return to Top |
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