Chicken With Vinegar

Recipe by IngridH
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.