Prep 30 mins
Cook 1 hr
From Gourmet magazine, January 2006. This makes a beautiful dish to serve to company, but still cooks in a reasonable amount of time.
- 1 large whole chicken, cut into 8 serving pieces
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon oil
- 3 tablespoons unsalted butter
- 4 garlic cloves, chopped
- 2 shallots, finely chopped
- 1 medium carrot, finely chopped
- 2 sprigs thyme
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 1⁄2 cup red wine vinegar
- 2 tablespoons sugar
- 1 cup chicken stock
- Preheat oven to 350°F.
- Rinse and dry chicken, then sprinkle with 1 teaspoon of salt, and 1/2 teaspoon pepper.
- Heat oil and 1 tablespoon of butter in a large heavy skillet of medium high heat.
- Brown the chicken on all sides (in 2 batches if necessary to keep from crowding pan). Set aside the pan when finished, do not rinse.
- Place the browned chicken in a single layer in a small roasting pan.
- Roast, uncovered, for 15 minutes. Chicken will not be cooked through at this point.
- While chicken is roasting, start the sauce:.
- Remove all but 2 tablespoons of fat from the pan used to brown the chicken.
- Add the garlic, shallots, carrot, thyme, and bay leaf; cook over medium high heat until vegetables are browned.
- Add the tomato paste, stir, and cook for 1 minute.
- Add the wine, vinegar, sugar, 1 teaspoon of salt and 1/2 teaspoon of pepper.
- Bring to a boil, stirring occasionally and cook until liquid is reduced by half.
- Add the chicken stock and any juices from the roasting pan to the sauce and return to a boil.
- Pour the sauce through a strainer, onto the chicken, pressing on the vegetables to get all of the liquid out. Discard the vegetables left in the strainer.
- Return the chicken to the oven, uncovered, and roast for another 15 minutes, or until the chicken is just done.
- Move the chicken to a serving platter, and cover to keep warm while finishing the sauce.
- Boil the sauce remaining in the roasting pan over high heat, until reduced to about a cup.
- Remove from the heat, then add the remaining 2 tablespoons of butter, stirring just until incorporated.
- Taste the sauce, and add salt of pepper as needed.
- Pour the sauce over the chicken, and serve immediately.
really, really good. we enjoyed this one so much. thanks, Ingrid.
My New Year's resolution was to make at least one new recipe per week, all year long. This was my first one and it did not disappoint. I used all boneless, skinless chicken thighs because my market was out of a whole cut up chicken (believe it or not). Even though I didn't strain the sauce until AFTER I had reduced it -- whoops -- it still turned out great. Served with roasted potatoes and red onions and rosemary, and steamed asparagus. Forgot to shoot a photo, but I'll make this again and photograph next time. Thanks for sharing a lovely recipe -- a very nice way to cook boring ol' chicken. :o)