Recipe by Izzy Knight
A garlicky, flavourful, truly seductive chicken dish. It takes time and a lot of love, but I promise you the result is heavenly. This dish is so comforting and for me, the cooking process is almost therapeutic :-). I hope you will enjoy this as much as we do. *recipe from La Reglade French Bistro, our local favorite
Top Review by KLBoyle
This was really good but I felt like there was something lacking. I can't put my finger on it but it needed a little something else. Overall it was very tasty though, we did really enjoy it. Thanks for posting!
- 1 free-range chicken, cut to 8 pieces (ask your butcher to do it for you if you want)
- 1 bouquet garni, of thyme, bay leaf, parsley, tarragon (i.e. herbs wrapped in cheese cloth)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 onion, diced
- 10 garlic cloves, peeled
- 1 cup white wine vinegar
- 2 cups diced tomatoes
- 1 cup dry white wine
- 1 cup chicken stock
- salt and pepper
- chopped parsley
Directions See How It's Made
- Make sure chicken parts are patted dry.
- Season them.
- Heat olive oil in large sauté pan or dutch oven.
- Lay the chicken skin side down (cook the chicken in batches if the pan is not large enough) turn chicken to allow it to brown evenly on all sides (about 3 minutes each side.).
- Add butter, diced onion, garlic cloves, and sauté for a few more minutes.
- Remove any access fat.
- Deglaze the pot with the white wine vinegar and reduce the liquid COMPLETELY.
- Add the bouquet garni, white wine, chicken stock and diced tomatoes to the pot.
- Bring to a boil, lower the heat to a slow simmer, cover and simmer for 30 minutes.
- Take off the lid, raise the temperature to medium, take out the herb sachet and cook for another 10 minutes (patience, patience! this process will reduce the liquid and thicken the sauce).
- Plate chicken with the sauce and garnish chopped parsley.