Chicken in vinegar

Did you know that chicken in vinegar is a bistro specialty in Lyon, France? It's definitely great for vinegar lovers. Red wine vinegar is very low in calories and does not contain any fat. It also helps you to reduce the risk of cancer and heart disease as well as manage blood sugar level.

 

This recipe is from Jacques Pepin's Essential Pepin. See my modifications in blue.

 

Ingredients:

 

1 chicken cut into 8 pieces (2 legs, 2 thighs, 2 breasts halved)

1 teaspoon salt

1 teaspoon freshly ground black pepper, or to taste

2 tablespoons unsalted  salted butter

3 garlic cloves, crushed and finely chopped (1 tablespoon)

1/2 cup red wine vinegar

1/3 cup water

1 1/2 cups peeled, seeded, and chopped tomatoes

1 tablespoon chopped fresh parsley

2 teaspoons chopped fresh tarragon or basil

a dash or few dashes of fish sauce

 

 Method:

1. Heat the corn oil in a Dutch oven or large saucepan. Meanwhile, sprinkle the chicken legs with the salt and pepper. When the oil is hot, place the chicken legs, skin side down, in the skillet and saute, partially covered (to add moistness to the chicken), for about 20 minutes, turning occasionally to brown well on both sides. Remove the chicken from the pan and set aside in a warm place.
2. To the drippings in the pan, add the chopped garlic and cook for about 10 seconds, then add the vinegar. Cook for about 2 minutes, until the vinegar is almost completely reduced, and add the tomatoes and water. Mix well and taste for seasonings, adding more salt if desired. I added 1-2 dashes of fish sauce for the salty umami taste. Place a chicken leg on each dinner plate and spoon some sauce over it. Garnish with chopped scallions and serve.

 

Mr G loves this chicken alot and said that it's as good as the quick roasted chicken with mustard and garlic I made earlier. The crispy chicken blends really well together with the piquant sauce made from the red wine vinegar. This is such a quick recipe for dinner. Do try it when you are feeling really lazy.

 

I'm submitting this post to I Heart Cooking Clubs.

 

 

 

I'm also submitting this post to Cook-Your-Books#22 organized by Joyce of kitchenflavours.

I'm also submitting this post to Cooking with Herbs organized by Karen of Lavender and Lovage.



I'm also submitting this post to Little Thumbs Up April 2015 organised by Doreen of my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Diana of The Domestic Goddess Wannabe.