Chicken With Vinegar
From gourmet magazine, january 2006. this makes a beautiful dish to serve to company, but still cooks in a reasonable amount of time.
Steps
Preheat oven to 350f.
Rinse and dry chicken , then sprinkle with 1 teaspoon of salt , and 1 / 2 teaspoon pepper.
Heat oil and 1 tablespoon of butter in a large heavy skillet of medium high heat.
Brown the chicken on all sides.
Set aside the pan when finished , do not rinse.
Place the browned chicken in a single layer in a small roasting pan.
Roast , uncovered , for 15 minutes.
Chicken will not be cooked through at this point.
While chicken is roasting , start the sauce:.
Remove all but 2 tablespoons of fat from the pan used to brown the chicken.
Add the garlic , shallots , carrot , thyme , and bay leaf.
Cook over medium high heat until vegetables are browned.
Add the tomato paste , stir , and cook for 1 minute.
Add the wine , vinegar , sugar , 1 teaspoon of salt and 1 / 2 teaspoon of pepper.
Bring to a boil , stirring occasionally and cook until liquid is reduced by half.
Add the chicken stock and any juices from the roasting pan to the sauce and return to a boil.
Pou.
Ingredients
whole chicken, salt, black pepper, oil, unsalted butter, garlic cloves, shallots, carrot, thyme, bay leaf, tomato paste, dry red wine, red wine vinegar, sugar, chicken stock