Chicken With Two Vinegars
- Total Time
- 55 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 13- to 4-pound chicken, cut into serving pieces
- Salt and freshly ground black pepper
- ¼cup olive oil
- 4tablespoons unsalted butter
- ¼cup red wine vinegar
- ¼cup Champagne vinegar or other white wine vinegar
- 4shallots, peeled and finely chopped
- ½cup French chardonnay or other white wine
- 1½cups chicken stock, preferably homemade
- 6 to 8plum tomatoes, peeled, seeded, and finely chopped
- ⅓cup heavy cream
Nutritional analysis per serving (4 servings)
999 calories; 74 grams fat; 26 grams saturated fat; 1 gram trans fat; 32 grams monounsaturated fat; 11 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 56 grams protein; 1776 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Season chicken with salt and pepper. In a large cast-iron skillet, heat the oil and butter over medium-high heat, and sauté chicken until golden brown, 5 to 7 minutes a side. Transfer chicken to a platter.
- Step 2
Pour off all but 1 tablespoon fat from the skillet. Add the red and white vinegars, and deglaze the pan, scraping the bottom with a spatula. Add the shallots, and sauté briefly until they become translucent. Add the white wine, and bring to a boil. Return chicken to the pan, cover, and reduce heat to low. Simmer for 15 minutes, then transfer chicken to a platter.
- Step 3
Add chicken stock and tomatoes to the pan. Stir with a wooden spoon until tomatoes begin to break down and form a sauce, about 10 minutes. Add heavy cream, bring to a boil, reduce heat to low, and return chicken pieces to pan. Cook until chicken is heated through and coated with sauce, 5 to 10 minutes. Serve, if desired, with steamed rice or small tubular pasta like ziti.
Private Notes
Comments
I made this tonight and was very disappointed. When I make a chicken/vinegar dish, I expect the sauce to taste of vinegar. Such was not the case with this prep in my hands. There are so many other chicken and chicken/vinegar recipes out there, no reason to repeat this one, IMHO.
Totally delicious dish. The cream added at the end is the genius touch.
This dish was wonderful. I didn't have shallots, so used sweet onions; also added 2 garlic cloves, minced. I had the red wine vinegar but did not have white wine vinegar, so I used white wine balsamic, which added some sweetness to the acidity. I still had some homegrown tomatoes, but I never peel or deseed them. Because I am gluten intolerant, I boiled some cut-up golden potatoes. It was delicious!