The funny thing is those little,itsy,bitsy details that I used to get counted off for,well...sometimes,on the rare occasion...once in a blue moon I still miss those little fun facts. Luckily by grace or sympathy, everything usually works out just fine. Such a happening occured last Friday night.We had a good friend to dinner and it was a pretty wonderful evening even if the main dish on the menu changed 2 hours before the meal began. I had plans to make this Coq Au Vin recipe from Martha Stewart and was all geared up for some cripsy-skinned chicken pieces coated in a rich,red wine/tomato broth and some mushrooms and pearl onions to savor with each bite of chicken.Oh I had thought about this meal ALL DAY ! I had all my ingredients ready to go and having had made this TWO times before that night, I was 85% certain I had my
Chicken Fricassee with Garlic and Red Wine Vinegar
adapted from Bon Appetit' Ya'll by Virginia Willis
1(4-5 lb) chicken cut into 8 pieces
*I just used 4 bone-in,skin-on chicken legs
and 4 bone-in,skin-on chicken thighs*
Coarse salt and freshly ground black pepper
2 TBL unsalted butter
1 TBL canola oil
4 cloves garlic,crushed
1 cup red wine vinegar
1 (15-ounce) can whole tomatoes,crushed with liquid
1 cup chicken stock,reduced-fat,low-sodium
1 bay leaf
2 sprigs of fresh parsley
2 sprigs of fresh thyme
1.To cook the chicken,season with salt and pepper. Heat the butter and oil over medium heat in a large,straight-sided skillet or sauce pan (not cast iron,as it will interfere with the acidic tomatoes and vinegar,
* I used enameled cast iron and it worked fine,bare cast iron would not fare well.
Add the chicken,skin side down,without crowding the pan. Cook until rich,golden brown on both sides,3-5 minutes per side. Remove the chicken to a plate.
2. Pour off all but 1 TBL of fat. Add the garlic and cook until fragrant,45-60 seconds . Add the vinegar and scrape with a wooden spoon to loosen any brown bits from the bottom of the skillet. Stand back when adding the vinegar,because when it hits it will produce strong vinegar fumes. Return the chicken to the skillet. Add the tomatoes with their liquid,chicken stock,bay leaf,parsley, and thyme. Bring to a boil,then decrease the heat to medium-low,cover and cook until the chicken is tender and the juices run clear,an additional 30-45 minutes. Taste and adjust seasoning with salt and pepper.
3.To make the sauce-remove the chicken pieces to a warmed serving dish. Increase the heat to high,and cook the sauce until reduced and lightly thickened,about 5 minutes. Taste and adjust seasoning with salt and pepper,remove the whole herbs and pur the sauce over the chicken and serve. Delish I tell you.