POULET AU VINAIGRE

POULET AU VINAIGRE image

Categories Chicken

Yield 6 ppl

Number Of Ingredients 21

Ingredients

Arlette's Poulet au Vinaigre
Active Time: 30 minutes Total Time: 2½ hours Serves: 4, generously
2 tablespoons grapeseed or vegetable oil
3- to 4-pound chicken, cut into 8 pieces
3 large cloves garlic, finely chopped
1 large white onion, finely chopped
2 shallots, finely chopped
1 tablespoon all-purpose flour
4 Roma tomatoes, skinned, seeded and finely chopped
2 cups dry white wine
1 cup white or red wine vinegar
¾ cup chicken stock
2 sprigs fresh tarragon or 1 teaspoon dried, plus fresh tarragon leaves for garnish (optional)
½ teaspoon dried thyme
Sea salt and freshly ground black pepper
2 cups light cream
Cooked white rice, for serving
Heat oil in a large Dutch oven over medium-high heat. (Pot should be large enough to contain all of chicken in step 2.) Working in batches, add chicken and cook, turning to brown all over, 3-4 minutes per side. Set aside on a plate and tent with foil to keep warm.
To the same Dutch oven, add garlic, onions and shallots and sauté over medium-low heat until transparent but not browned, 8-10 minutes. Sprinkle with flour, then add tomatoes, wine, vinegar, stock, tarragon, thyme and salt and pepper to taste. Mix and bring to a low boil over medium heat. Return chicken pieces to pan, lower heat to medium-low, and cook, partially covered, until chicken is tender and cooked through, 45 minutes.
Remove chicken pieces. Add cream and cook, stirring occasionally, over medium-low heat, 1 hour. Pass sauce through a strainer or fine-mesh sieve. Adjust seasoning if needed. Return chicken and sauce to pot and place over medium heat to warm, 5 minutes.
To serve, arrange chicken pieces over white rice. Spoon sauce over chicken and sprinkle with fresh tarragon, if using.

Steps:

Arlette's Poulet au Vinaigre Active Time: 30 minutes Total Time: 2½ hours Serves: 4, generously 2 tablespoons grapeseed or vegetable oil 3- to 4-pound chicken, cut into 8 pieces 3 large cloves garlic, finely chopped 1 large white onion, finely chopped 2 shallots, finely chopped 1 tablespoon all-purpose flour 4 Roma tomatoes, skinned, seeded and finely chopped 2 cups dry white wine 1 cup white or red wine vinegar ¾ cup chicken stock 2 sprigs fresh tarragon or 1 teaspoon dried, plus fresh tarragon leaves for garnish (optional) ½ teaspoon dried thyme Sea salt and freshly ground black pepper 2 cups light cream Cooked white rice, for serving 1. Heat oil in a large Dutch oven over medium-high heat. (Pot should be large enough to contain all of chicken in step 2.) Working in batches, add chicken and cook, turning to brown all over, 3-4 minutes per side. Set aside on a plate and tent with foil to keep warm. 2. To the same Dutch oven, add garlic, onions and shallots and sauté over medium-low heat until transparent but not browned, 8-10 minutes. Sprinkle with flour, then add tomatoes, wine, vinegar, stock, tarragon, thyme and salt and pepper to taste. Mix and bring to a low boil over medium heat. Return chicken pieces to pan, lower heat to medium-low, and cook, partially covered, until chicken is tender and cooked through, 45 minutes. 3. Remove chicken pieces. Add cream and cook, stirring occasionally, over medium-low heat, 1 hour. Pass sauce through a strainer or fine-mesh sieve. Adjust seasoning if needed. Return chicken and sauce to pot and place over medium heat to warm, 5 minutes. 4. To serve, arrange chicken pieces over white rice. Spoon sauce over chicken and sprinkle with fresh tarragon, if using.