F&W Top 40: Poulet au Vinaigre
Food & Wine Magazine is celebrating it's 40 year anniversary by publishing 40 of their favorite recipes from the past 40 years. I will be trying many of these out and re-posting them for Y'all to enjoy.
I don’t know about Y’all but I would never have thought to cook chicken in vinegar. Wine, Yes. Vinegar? Not so much. But here is a recipe that Food & Wine selected as one of the top 40 recipes of the last 40 years. It is simple enough to make so we gave it a try. And Yum!
This recipe was created by Paul Bocuse, one of the most celebrated chefs in recent times. F&W describes the recipe as follows:
This dish came together without much fuss and I encourage you to try it when you want a different take on a Chicken dinner.
Poulet au Vinaigre
3 tablespoon clarified unsalted butter (see Note) or 2 tablespoon unsalted butter and 1 tablespoon peanut oil
4 unpeeled garlic cloves
1 (2 1/2- to 3-pound) whole chicken, cut into 10 pieces
Freshly ground black pepper
1/2 cup mild white wine vinegar or rice vinegar
3/4 pound very ripe red tomatoes, peeled, cored, seeded, and cut into 1/4-inch pieces (about 1 1/2 cups)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoon unsalted butter
Preheat oven to 200°F. 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.) Cook until the sound of sizzling butter has faded, about 3 minutes. Add chicken pieces, and cook until pieces are lightly browned, 5 to 7 minutes, flipping once after 3 minutes. Sprinkle liberally with salt and pepper.
Add vinegar, and bring mixture to a brisk boil over medium-high; top chicken with tomatoes and parsley. Reduce heat to low; cover and cook until chicken is cooked through, about 15 minutes, flipping chicken pieces after 7 minutes. Transfer chicken to a baking dish, and keep warm in preheated oven.
Using a spoon, skim and discard fat from surface of vinegar mixture in skillet. Continue to cook over low, undisturbed, until reduced by one-third, 3 to 4 minutes. Remove garlic cloves; peel cloves, and mash garlic pulp into sauce with a wooden spoon until blended. Add salt to taste. Whisk in 2 tablespoons butter until creamy.
Transfer chicken to a platter; pour sauce over chicken, and serve immediately.
To clarify butter, melt unsalted butter (any quantity you like—it keeps well in the refrigerator) in a saucepan over very low heat until clear. Remove pan from heat, and allow melted butter to stand for a few minutes until solids settle to bottom of pan. If there is any foam, skim it off with a spoon. Carefully pour off and reserve the clear liquid, which is clarified butter.
When we made this dish we did not use clarified butter but rather used the suggested combination of regular butter and peanut oil. We also used canned tomatoes rather than fresh.