Monday, July 21, 2008

Chicken and vinegar

Another chicken recipe -- a version of this one. I think I liked it even better. The sauce, while given piquancy by the vinegar, is not as sharp as the one containing tomatoes, and it gets a glossy richness from the butter. The chicken tenderises through slow cooking in the liquid, even though the pan is uncovered. For 4.

4 chicken thighs and 4 drumsticks
1tbsp olive oil
1 clove garlic, chopped
150ml red or white wine vinegar
200ml chicken stock
Rosemary and/or bay (optional)
20g butter, cut into cubes and kept in the fridge

Warm the olive oil in a heavy casserole or frying pan, large enough to contain the chicken in one layer, over a gentle heat. (Do not use a seasoned frying pan, because the vinegar will de-season it.) Sprinkle the chicken pieces with a little salt, and brown them slowly, starting skin side down, for about 15 to 20 minutes.

Throw in the garlic, and when it has softened a little in the fat, pour in the vinegar, scraping at any stuck bits of chicken. Throw in the herbs, if using. Simmer gently, uncovered, until the vinegar has almost all evaporated. (Timings will vary -- the process took about 30 minutes when I did it.) Pour in the stock, and carry on simmering the stew gently, turning the chicken occasionally, until the liquid has reduced by about half. Check the seasoning.

Remove from the heat, and transfer a thigh and a drumstick to each of four warmed plates. Stir the chilled butter into the sauce, and spoon the sauce over the chicken.

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