Recipe by Debbie R.
A fantastic dish! This is from Bittman's "The Best Recipes in the World." Everything that I've made from this book has been great. I used boneless skinned breasts. The cooking method for them wasn't quite right, and I'll probably do the timing differently next time. Paul Bocuse's variation is below.
Top Review by KateL
Delicious, moist, easy, and healthy! My cut up chicken had 2 chicken breasts coming to 2.5 lbs, so that is what I cooked: monster chicken breasts. I used 1 tablespoon of olive oil and 1 tablespoon of butter for browning. After browning the 2 sides, I then used tongs to brown the sides and meaty end of each chicken breast. Because I had monster chicken breasts, they took 25-30 minutes to cook in the oven; I used an instant read thermometer to check doneness. Despite having a stovetop that can professionally wok, it took over 10 minutes to reduce the vinegar and water. I elected to add 2 tablespoons of butter to the sauce after it reduced, which allowed it to thicken and glisten nicely. By the way, I prefer using bone-in chicken for the added taste to the meat and the sauce. Made for Photo Tag.
- 2 tablespoons olive oil (or butter)
- 1 chicken, cut into serving pieces (or 2.5 to 3 lbs. chicken parts)
- 1⁄4 cup minced scallion (or shallot)
- 1 cup high-quality red wine vinegar
Directions See How It's Made
- Preheat oven to 450. Set large skillet (with steep sides to minimize spattering) over med-high heat. Add 2 T. oil and wait a minute. When it is good and hot, place chicken in skillet, skin side down. Cook undisturbed for about 5 minute or until nicely browned. (For breasts, it was only 4 minutes.) Turn and cook for 3 minutes on the other side. Season with salt and pepper if desired.
- Place chicken in oven. Cook for 15 to 20 minutes or untl just about done (juices run clear and there will be the barest trace of pink near bone). Transfer chicken to an ovenproof platter. Place in oven. Turn off oven and leave door slightly ajar.
- Pour off most of the cooking juices from skillet. Place over med-high heat. Add scallions. Cook, stirring, until tender about 2 minutes. Add vinegar. Raise heat to high. Cook for 1 or 2 minutes until the powerful smell has subsided somewhat. Add 1/2 cup water. Cook another 2 minutes, stirring until it's slightly reduced and somewhat thickened.
- Return chicken and any accumulated juices to skillet. Turn chicken in sauce. Serve immediately.
- Paul Bocuse Poulet au Vinaigre: In step 1, brown chicken in 1 stick butter. In step 3 add 3 T. butter to reduced vinegar sauce, stirring until it thickens.