s CHICKEN WITH VINEGAR ****
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s CHICKEN WITH VINEGAR ****
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Ingredients
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Instructions *** 1-30-20 very good, pretty easy, would probably have been better if i used the cut up chicken, i used 3 bone in breasts that were perhps too big to really absorb the vinegar flavor much, will try this again *** MARK BITTMAN YIELD4 servings TIME40 minutes Save to Recipe Box Print this recipeEmailShare on PinterestShare on FacebookShare on Twitter Chicken With Vinegar Andrew Scrivani for The New York Times Jean-Georges Vongerichten learned how to make this recipe from the chef Paul Bocuse, who popularized it at La Mère Brazier in Lyon, France. Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world. Mr. Bocuse insisted that it was neither the amount of work nor the cost of ingredients that determined the worthiness of a dish, but how it tasted. The variations are numerous, but the piercing flavor of vinegar is so dominant that it matters little whether you use shallots or garlic, thyme or tarragon. One technical note: Most wine vinegar sold in the United States has an acidity level of 7 percent; many French vinegars are just 5 percent acidity. So it's best to cut strong vinegar with some water. Featured in: The Minimalist; A Three Star Peasant Dish. Chicken, Red Wine Vinegar, Dinner, Main Course Mark as Cooked 1,106 ratings INGREDIENTS 2 tablespoons olive oil 1 3-pound chicken, cut up for sauteing Salt and freshly ground black pepper ¼ cup minced shallots or scallions 1 cup good red-wine vinegar 1 tablespoon butter (optional) Add to Your Grocery List PREPARATION Preheat the oven to 450 degrees. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper. Place skillet in the oven. Cook 15 to 20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven; turn off the heat, and leave the door slightly ajar. Pour all but 2 tablespoons of the cooking juices out of the skillet (discard them). Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acrid smell has subsided somewhat. Add 1/2 cup water, and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in butter, if desired. Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Serve immediately. Tip Paul Bocuse's version: In Step 1, brown chicken in 7 tablespoons butter. In Step 3, add 3 tablespoons butter to reduced sauce. Have you cooked this? Mark as Cooked COOKING NOTES Share your notes with other cooks or leave a private note. 500 All162 Most Helpful51 Private0 Gemma Seymour @gcvsa2 years ago I agree, except I wouldn't bother skimming the fat. Honestly, Bittman, some days I wonder about you. Throw away the pan juices?! Never! 255 This is helpful chefjune2 years ago I brought back an authentic recipe for this traditional Lyonnaise dish 25 years ago. It is the favorite dish in my cooking class "Great Chicken Dishes from France." However Mr. Bittman is missing one essential ingredient from the dish that is ALWAYS included, no matter where in Lyon I've eaten it, and that is the big dollop of creme fraiche that is stirred into the syrupy vinegar mixture at the end. This dish is incomplete without that! 232 This is helpful tbraton@hotmail.com2 years ago If you are using red vinegar which does have 5% acidity, is it necessary to add the 1/2 cup of water at the end? 124 This is helpful Carrie2 years ago This is a recipe to learn by heart. Simple, aromatic, and delicious. I was in a bit of a hurry so bought six chicken thighs rather than a whole chicken. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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