Thursday, April 7, 2011

Laura's Vinegar Chicken

3 1/2 pounds mixed chicken drumsticks and thighs
salt and pepper
3 T unsalted butter
1 head garlic, broken into unpeeled cloves
1 cup red wine vinegar
1 pound tomatoes, roughly chopped
1 T tomato paste
4 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley
1 bay leaf
1 cup chicken stock
chopped fresh parsley leaves, as needed

Preparing the chicken:
Tie the thyme, parsley, and bay leaf with kitchen twine and set aside.

Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides, until the skin crisp and has color (about 5 minutes per side). Remove the chicken to a plate.

Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. Add the tomatoes and tomato paste. Return the chicken to the pan. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm.

Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a saucepan, and if it's still not concentrated enough for your liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken. Sprinkle chopped parsley over the top.

Serves 4


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