This is such a tasty dish. I made it in the a.m. and finished it up at dinner time and had it with some mushroom rice. Very, very good. It's a F&W dish. Since I'm not a big fan of red wine vinegar, I subbed about 1/4 cup of the vinegar with balsamic. I also used sour cream instead of creme fraiche, but didn't boil it.
* Exported from MasterCook *
Chicken in Red Wine Vinegar
14 tablespoons red wine vinegar
1/2 cup low-sodium chicken broth
1 tablespoon honey
1 tablespoon tomato paste
2 tablespoons unsalted butter
8 large chicken thighs -- trimmed
Salt and freshly ground pepper
4 garlic cloves -- thinly sliced
3 large shallots -- thinly sliced
3/4 cup dry white wine
2 tablespoons crème fraîche
3 tablespoons chopped tarragon (I used ~1 1/2 T.)
In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to 1/2 cup, about 8 minutes.
Heat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs.
Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer.
Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates.
Add the crème fraîche to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken and serve.
Description:
"For Paula Wolfert, this rustic Lyonnais dish is comfort food. Slow cooking transforms red wine vinegar, tomato, shallots, garlic and a touch of honey into a perfectly balanced sauce for chicken."
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We've been keeping a bottle of white wine in the fridge to taste with different dinners and the Retreat Hill Riesling from Old Bay was great with this dinner. Also, Barnard Griffin '08 was surprisinglly good with it also.
One other caveat - I had a couple pieces of breast meat that I added, but I won't do it again, they were really dry, but the thighs were so moist and wonderful!
* Exported from MasterCook *
Chicken in Red Wine Vinegar
14 tablespoons red wine vinegar
1/2 cup low-sodium chicken broth
1 tablespoon honey
1 tablespoon tomato paste
2 tablespoons unsalted butter
8 large chicken thighs -- trimmed
Salt and freshly ground pepper
4 garlic cloves -- thinly sliced
3 large shallots -- thinly sliced
3/4 cup dry white wine
2 tablespoons crème fraîche
3 tablespoons chopped tarragon (I used ~1 1/2 T.)
In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to 1/2 cup, about 8 minutes.
Heat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs.
Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer.
Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates.
Add the crème fraîche to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken and serve.
Description:
"For Paula Wolfert, this rustic Lyonnais dish is comfort food. Slow cooking transforms red wine vinegar, tomato, shallots, garlic and a touch of honey into a perfectly balanced sauce for chicken."
- - - - - - - - - - - - - - - - - - -
We've been keeping a bottle of white wine in the fridge to taste with different dinners and the Retreat Hill Riesling from Old Bay was great with this dinner. Also, Barnard Griffin '08 was surprisinglly good with it also.
One other caveat - I had a couple pieces of breast meat that I added, but I won't do it again, they were really dry, but the thighs were so moist and wonderful!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com