Ingredients

  • 55 grams butter, unsalted, clarify, = 1/2 cube
  • 1350 grams whole chicken joint into 8 pieces, = 3 lb
  • 5 large garlic clove unpeeled
  • 70 milliliters wine vinegar, =1/3cup
  • 290 milliliters white wine, =1 1/4 cups
  • 2 tablespoons brandy
  • 2 teaspoons dijon mustard
  • 1 teaspoon tomato paste heaping
  • 290 milliliters whipping cream, =1 1 /3 cups
  • 2 tomatoes concassed

Directions

1. Brown chicken pieces in clarified butter, skin side first. Add the garlic and cover the pan. Cook over low heat for 20 minutes or until chicken is tender. Remove the chicken and keep warm. Pour off all the fat from the pan.
2. Degláze pan with vinegar. Boil rapidly until liquid is reduced to about 2 tablespoons (a bit more than half). Add wine, brandy, mustard and tomato paste, mix well and boil to a thick sauce (about 5 minutes).
3. In a small, heavy saucepan boil the cream until reduced by half, stirring frequently to prevent burning. Remove from heat and fit a small wire sieve over saucepan. Push vinegar sauce through this, pressing garlic cloves well to extract their pulp.
4. Stir sauce and season to taste with salt and pepper. Cut the tomato into thin strips and stir into sauce. Arrange chicken on a hot serving dish, spoon over sauce.
5. Note: If the wine and vinegar are not boiled down sufficiently, the sauce will be too sharp

Notes
Serving Ideas:Original serves 4.


Categories
Chicken, main course
Keywords
Chicken, main course
MacGourmet downloadVinegar Chicken. To import, drag image to your MacGourmet recipe box.