Post by Gail on Oct 18, 2016 14:08:38 GMT -5
Last night at the dinner table, conversation somehow drifted to my collection of vinegars. What do I use them for? our houseguest wanted to know. Well, for one thing, I like vinegar-based salad dressings and slaws, and it finds its way into a number of recipes I favor. Here's one I really like a lot, perfect for blustery autumn evenings. And if you'd like to share some of your favorite uses for vinegar, I'd be delighted to have them.
CHICKEN FRICASSEE WITH TWO VINEGARS
1 fresh farm chicken (3-4 lbs) cut into 8 serving pieces, at room temperature (we won't tell the author my chicken came from the market and that I cut it into 6 pieces because I'm lousy at cutting up chicken)
Sea salt to taste
Freshly ground white pepper to taste
3 tablespoons EVOO
4 tablespoons unsalted butter
1/3 best-quality white champagne vinegar
1/3 cup best-quality red wine vinegar
1/3 cup white wine (I usually use vermouth for such things)
2 shallots, peeled and finely minced
3/4 cup Tomato Sauce (see below)
1 2/3 cups homemade chicken stock (I honestly don't think using premade will cause this to spontaneously combust, so if that's all you have, go with it)
1 cup heavy cream (The Ugly Truth: I like this with the cream. To me, it sort of preserves the whole warm-fuzzy quality of this recipe, possibly because it brings back memories of something my grandmother used to cook. I envision her bringing it to the table, I smell her apron, I get all misty and cry in my chicken. But this is my nostalgia, not yours and the recipe works just fine if you ditch the cream. Naturally, the sauce will taste different and will have a different texture, but it's a good different-- so I leave it to you to decide for yourself)
1. Liberally season the chicken on all sides with sea salt and white pepper.
2. In a deep skillet, combine the oil and butter and heat over moderate heat. When the fats are hot but not smoking, add the chicken, skin-side down, and brown until it turns an even golden color, about 5 minutes. Turn the pieces and brown them on the other side, 5 minutes more. Carefully regulate the heat to avoid scorching the skin. (This may have to be done in batches.) Wehn all the pieces are browned, use tongs (to avoid piercing the meat) to transfer them to a platter.
3. Pour off and discard the fat in the skillet. Off the heat, add the two vinegars and deglaze the pan. Add the wine. add the shallots and cook, covered, over low heat until softened, 2 to 3 minutes. Return the chicken to the pan. Cover and simmer over low heat for 15 minutes. Transfer the chicken pieces to a large warmed platter and cover with aluminum foil to keep warm.
4. Add the tomato sauce and the stock to the skillet, stir to blend thoroughly. Add the cream and cook, uncovered, over medium heat for 5 minutes. Return the chicken to the skillet, cover, and cook over low heat, turning the pieces from time to time to absorb the sauce, for about 10 minutes. Taste for seasoning, and serve.
TOMATO SAUCE
4 tablespoons EVOO
1 small onion, peeled and sliced
2 plump, fresh cloves garlic, peeled and minced
sea salt to taste
2 (28 oz) cans peeled tomatoes in their juice
1 bouquet garni: several sprigs of fresh parsley, several bay leaves and several celery leaves lied in a bundle with cotton string
In a large skillet, heat the oil, onions, garlic and salt over moderate heat. Cook just until the onions are soft and translucent, 3 to 4 minutes. Please a food mill over the skillet and purée the tomatoes directly into the pan. Add the bouquet garni and stir to blend. Simmer, uncovered, until the sauce is thickened, about 15 minutes. Taste for seasoning. Remove and discard the bouquet garni. The sauce may be used immediately, stored in the refrigerator for up to 2 days, or frozen up to 3 months.
Makes 3 cups
(From: The Paris Cookbook)
Note: The recipe for tomato sauce required for this makes enough for about three chicken recipes. Consequently, I'll make it, measure out what I want and freeze the rest for another time. Sometimes I do it with the cream, sometimes without.
