Chicken With Vinegar

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 large whole chicken, cut into 8 serving pieces
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon oil
• 3 tablespoons unsalted butter
• 4 garlic cloves, chopped
• 2 shallots, finely chopped
• 1 medium carrot, finely chopped
• 2 sprigs thyme
• 1 bay leaf
• 1 tablespoon tomato paste
• 1 cup dry red wine
• 1/2 cup red wine vinegar
• 2 tablespoons sugar
• 1 cup chicken stock

Recipe

• 1 preheat oven to 350°f.
• 2 rinse and dry chicken, then sprinkle with 1 teaspoon of salt, and 1/2 teaspoon pepper.
• 3 heat oil and 1 tablespoon of butter in a large heavy skillet of medium high heat.
• 4 brown the chicken on all sides (in 2 batches if necessary to keep from crowding pan). set aside the pan when finished, do not rinse.
• 5 place the browned chicken in a single layer in a small roasting pan.
• 6 roast, uncovered, for 15 minutes. chicken will not be cooked through at this point.
• 7 while chicken is roasting, start the sauce:.
• 8 remove all but 2 tablespoons of fat from the pan used to brown the chicken.
• 9 add the garlic, shallots, carrot, thyme, and bay leaf; cook over medium high heat until vegetables are browned.
• 10 add the tomato paste, stir, and cook for 1 minute.
• 11 add the wine, vinegar, sugar, 1 teaspoon of salt and 1/2 teaspoon of pepper.
• 12 bring to a boil, stirring occasionally and cook until liquid is reduced by half.
• 13 add the chicken stock and any juices from the roasting pan to the sauce and return to a boil.
• 14 pour the sauce through a strainer, onto the chicken, pressing on the vegetables to get all of the liquid out. discard the vegetables left in the strainer.
• 15 return the chicken to the oven, uncovered, and roast for another 15 minutes, or until the chicken is just done.
• 16 move the chicken to a serving platter, and cover to keep warm while finishing the sauce.
• 17 boil the sauce remaining in the roasting pan over high heat, until reduced to about a cup.
• 18 remove from the heat, then add the remaining 2 tablespoons of butter, stirring just until incorporated.
• 19 taste the sauce, and add salt of pepper as needed.
• 20 pour the sauce over the chicken, and serve immediately.