My Chef’s hat is off to Patricia Wells from whom I have drawn the inspiration to make this dish. I have to agree with her comment about preparing ahead a dish like this ahead of time as a good Bistro dish gets better over a 24hr period – much like yours truly who indeed gets better over time. I suppose I have always been somewhat of a ragout at heart, combine me the right way, throw in a dash of red wine and tuck me away and I shall return and conquer the world. Enough of such nonsense. The Bistro in question here is located next to a fabulous restaurant called Michel Rostang, owned and operated by the same famous Chef Rostang himself. This is a wonderful dish you will really savor and enjoy; also comes with a warranty guaranteeing it to be a crowd pleaser at home. Some assembly required.
Chicken in Red Wine Vinegar or Vinaigre de Vin – Bistro d’à Côté
09 Wednesday Jun 2010
in
Bistro d’à Côté’s Chicken in Red Wine Vinegar
Ingredients
3 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
1 chicken -3 to 4 lbs; or 8 pieces of chicken your choice
Salt and fresh cracked pepper
1 cup top grade red wine vinegar
2 medium tomatoes, peeled, cored, seeded and chopped
3/4 cup chicken stock
3 tablespoons minced parsley
Directions
1. In a deep-sided skillet heat the olive oil with 1 tablespoon of butter over high heat. Season the chicken liberally with salt and pepper. When the fats are hot but not smoking add some of the chicken and brown one side until the skin of the chicken turns golden brown (about 5 minutes). Turn the pieces and brown them on the other side (about 5 minutes). Do no crowd the pan and if necessary do this en stages.
2. When all the chicken has been browned, remove it from the skillet and pour out the cooking fat. Return the chicken to the skillet and very slowly add the vinegar. If the pan is still very hot you could experience something similar to a vinegar death cloud. Over medium high heat reduce the vinegar to about half, turning the chicken from time to time coating each side with the vinegar. About 10 minutes.
3. Add the tomatoes and chicken stock. Cover and simmer gently over low heat. About 20 minutes. The chicken can and should be prepared ahead of time at this point.
4. To prepare the chicken for serving, remove it from the sauce and place it on a warm serving platter, cover and keep warm. If reheating the dish, heat the chicken while in the sauce then remove to a warm platter. Remove the sauce from the heat and whisk in the remaining 3 tablespoons of butter. Adjust your seasoning. Pour the sauce over the chicken and sprinkle on the parsley.
Serving suggestions: Gratin Dauphinois, tossed green salad, fresh crusty baguette and good friends and plenty of wine.