Poulet au vinaigre (chicken w/ vinegar sauce)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Chicken |
| Seasoned flour | ||
| 4 | ounces | Butter |
| 1 | tablespoon | Tomato puree |
| Salt | ||
| Black pepper;freshly | ||
| _ground | ||
| 4 | Garlic cloves;finely chopped | |
| 1 | Onion; chopped | |
| ½ | cup | Tarragon vinegar |
| ½ | cup | Dry white wine |
| Veal stock; or | ||
| _beef stock | ||
| 1 | tablespoon | Dijon mustard (moutarde |
| _forte) | ||
| 55929 | 7. | Typed by Heiko Ebeling. |
Directions
Cut the chicken into serving pieces. Turn them in the flour and shake off the surplus. in a deep frying-pan melt half the butter. Add the chicken pieces and, turning them frequently, brown them lightly. Add the garlic, onion, vinegar, wine, tomato puree and seasonings. The liquid must barely cover the chicken; if it does not, add a little stock. Bring the mixture to the boil. Cover the pan, reduce the heat and simmer, turning the pieces occasionally, for 30 minutes, or until the chicken is cooked. Transfer the chicken pieces to a serving dish.
Skim the fat from the cooking liquid. If the flavour is weak, increase the heat and boil the sauce to concentrate the flavour. Add more tomato puree if necessary. Remove the pan from the heat and whisk in the remaining butter and the mustard to taste. Strain the sauce over the chicken pieces and serve.
The sauce in this dish is mildly piquant, very good and fresh tasting.
Courgettes go well with it. Blanch them in water and finish them in butter over a low heat.
Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmet's Guide to the Great Regional Dishes of the World. Mitchell Beazley Publishers 1974. This edition: Spring Books, London 1988. ISBN 0 600 Submitted By HEIKO EBELING On 05-27-95