APRIL 2019 ...What's Cooking??

bethk wrote:Supper was deemed a "success" by HIM.....a tasty dish, to be sure.  I can imagine it would have been better if I had followed the directions to a 'T' and used a whole cut up chicken or even bone-in/skin-on chicken thighs.  If I make it again (for a company dish so I have enough people to help eat it) I will try to reduce the red wine vinegar a bit more than I did tonight because I had to continue to reduce after the creme fraiche was stirred in.  Fortunately, creme fraiche doesn't curdle or separate when boiled so that's a good thing.  



And since June posted the recipe originally on a cooking site I feel confident it's OK to share it with you here.  

Chicken in Red Wine Vinegar Sauce

I include this divine Lyonnaise dish in a class I have taught many times featuring four (and sometimes five!) chicken dishes from different parts of France. Many of my students are put off by the title of the recipe, but when the class is over, they almost unanimously declare this dish to be their favorite!

makes 6 servings

That is a LOT of vinegar. Not too much?

3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
one whole chicken (about 4 pounds) cut into 10 pieces—you could use all breasts or all leg portions if you prefer, but the meat should be on the bone)
sea salt & freshly ground black pepper to taste
4 shallots, finely chopped
1 cup top quality red wine vinegar (I use Heinz!)
1 cup crème fraîche (or heavy cream, preferably not ultrapasteurized)
finely chopped fresh (flat-leaf) parsley for garnish

1. Mix salt and pepper together in a small bowl.

2. Heat the oil and melt the butter in a deep-sided 12-inch sauté pan over medium-high heat. (If your pan isn’t large enough to hold all the chicken in a single layer, use 2 smaller pans, and put half the chicken, oil, and butter in each one.) Rub the chicken pieces with the salt and pepper mixture. When the oil is hot but not smoking, use tongs to add the chicken, skin side down. Brown on both sides until the skin becomes beautifully golden brown, and the chicken is thoroughly cooked, about 12 minutes on each side.

3. Remove the chicken to a serving platter and cover loosely with aluminum foil to keep warm. Pour off about one-half the fat in the pan. Add the shallots to the remaining oil and brown over medium high heat. Slowly add the vinegar to the skillet and boil until reduced by half. (The fumes will definitely clear your sinuses—great for a cold!!) Add the crème fraîche and cook until the mixture is well blended and has turned a nutty brown color, about 5 minutes. Return the chicken to the pan to coat thoroughly and heat briefly in the sauce.


PS It's also delicious to sub pork chops for the chicken.