Poulet Au Vinaigre Chicken With Vinegar Recipes

Steps:

• Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat chicken dry with paper towels and sprinkle both sides with salt and pepper. Heat oil in 12-inch ovensafe skillet over medium heat until shimmering. Add chicken, skin side down, and cook, without moving it, until well browned, about 8 minutes. Using tongs, flip chicken and brown on second side, about 3 minutes. Transfer chicken to large plate
• Pour off all but 2 tablespoons fat from skillet. Add shallot and garlic and cook, stirring frequently, until garlic is golden brown, about 1½ minutes. Add broth, wine, and vinegar; bring to simmer, scraping up any browned bits. Return chicken to skillet, skin side up (skin will be above surface of liquid). Transfer skillet to oven and bake, uncovered, until chicken registers 195 degrees, 35 to 40 minutes. 3
• Using tongs, transfer chicken to clean serving platter and tent with aluminum foil. Place skillet over high heat. Whisk tomato paste into liquid and bring to boil. Cook, occasionally scraping side of skillet to incorporate fond, until sauce is thickened and reduced to 1¼ cups, 5 to 7 minutes. Off heat, whisk in butter and tarragon. Season with salt, pepper, and up to 1 teaspoon extra vinegar (added ¼ teaspoon at a time) to taste. Pour sauce around chicken and serve

Steps:

• Melt 2 tablespoons butter in a large frying pan over medium heat. Add the chicken pieces and cook for about 5 minutes, turning once, until golden brown on both sides. Season with black pepper.
• Add the shallot halves and reduce heat to low, cooking for a further 6-7 minutes. Be sure to shake the pan and stir occasionally to prevent burning and sticking.
• Transfer the chicken to a plate. Add the vinegar to the shallot halves in the pan and cook, stirring frequently, for about a minute, until the liquid is almost evaporated. Stir in the garlic, white wine, and chicken broth.
• Return the chicken to the frying pan, along with any drippings that have accumulated on the plate. Cover and simmer for about 3 minutes, until the chicken is fully cooked.
• Transfer the chicken pieces and shallots to a serving plate and cover to keep them warm. Increase the heat on the pan and boil the liquid until it's reduced by half, then remove the pan from the heat. Whisk in the remaining 2 tablespoons butter until the sauce is thickened, then add the parsely and pour the sauce over the chicken and shallots and serve.