Chicken With Vinegar

"From Gourmet magazine, January 2006. This makes a beautiful dish to serve to company, but still cooks in a reasonable amount of time."
photo by a user photo by a user
Ready In:
1hr 30mins




  • 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.

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  1. Realtor by day, Chef by night
    really, really good. we enjoyed this one so much. thanks, Ingrid.
  2. St. Louie Suzie
    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)


I live near Seattle, WA with my husband of 11 years and our pet ferrets. We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends. In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines. Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy. For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them. I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline. <img src=""><img src=""> <img src="" border="0" alt="Photobucket"> <img src=""><img src=""><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""><img src="">[IMG][/IMG]
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