Get it all on this Recipe...
1 whole chicken, cut into 8 pieces
Salt
Freshly ground pepper
2 tablespoons unsalted butter
¼ cup red wine vinegar
4 cup water
For the Sauce:
2 garlic cloves, minced
¼ cup red wine vinegar
1 tablespoon tomato paste
2 tablespoons unsalted butter
For the Garnish:
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh tarragon
Season the chicken with salt and pepper.
Melt 2 tablespoons butter in a large skillet and cook the chicken pieces in it until browned on every side.
Add ¼ cup of the red wine vinegar and water. Cover and simmer for 20 minutes. Using tongs, remove the chicken but keep warm.
Add the garlic to the skillet; sauté for 1 minute. Add ¼ cup of the red wine vinegar. Bring to a boil, scraping the bottom of the pan to bring up any browned bits of chicken. Add the tomato paste. Season with salt and pepper. Swirl up to 2 tablespoons of butter into the sauce.
To serve, spoon the sauce over the chicken and sprinkle with the parsley and tarragon.
Poulet au Vinaigre Chicken in Vinegar
Adapted from Bernard Clayton’s Cooking Across America
This unique recipe is anything but bland. The finished bird has a slightly acidic taste and is moist and delicious.
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