Poulet au Vinaigre
- Source: Food & Wine
Ingredients:
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3 tablespoon clarified unsalted butter
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4 unpeeled garlic cloves
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1 (2 1/2- to 3-pound) whole chicken, cut into 10 pieces
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Kosher salt
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Freshly ground black pepper
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1/2 cup mild white wine vinegar or rice vinegar
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3/4 pound very ripe red tomatoes, peeled, cored, seeded, and cut into 1/4-inch pieces (about 1 1/2 cups)
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2 tablespoons chopped fresh flat-leaf parsley
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2 tablespoon unsalted butter
Directions:
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Preheat oven to 200°F.
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Heat clarified butter and garlic in a large, heavy-bottomed skillet over medium-high. (The skillet should be large enough to hold all the chicken pieces in 1 layer.)
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Cook until the sound of sizzling butter has faded, about 3 minutes.
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Add chicken pieces, and cook until pieces are lightly browned, 5 to 7 minutes, flipping once after 3 minutes.
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Sprinkle liberally with salt and pepper.
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Add vinegar, and bring mixture to a brisk boil over medium-high; top chicken with tomatoes and parsley.
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Reduce heat to low; cover and cook until chicken is cooked through, about 15 minutes, flipping chicken pieces after 7 minutes.
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Transfer chicken to a baking dish, and keep warm in preheated oven.
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Using a spoon, skim and discard fat from surface of vinegar mixture in skillet.
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Continue to cook over low, undisturbed, until reduced by one-third, 3 to 4 minutes.
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Remove garlic cloves; peel cloves, and mash garlic pulp into sauce with a wooden spoon until blended.
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Add salt to taste.
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Whisk in 2 tablespoons butter until creamy.
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Transfer chicken to a platter; pour sauce over chicken, and serve immediately.
Author’s notes: They use white wine vinegar here–I always use a high quality red wine vinegar when I make it. I like the flavor better and it looks nice. If you don’t feel like clarifying butter, you can buy ghee from an Indian grocery store and it will work the same–basically you just don’t want the milk proteins from the butter in the sauce. But clarifying butter is pretty easy and I do it in the microwave!
*Edit: formatting
