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Loved this REC: Chicken in Red Wine Vinegar from Paula Wolfert--from Food & Wine Magazine...
Joined: Dec 16, 2005
Posted to Thread #3916 at 3:11 am on Oct 11, 2006
Chicken in Red Wine Vinegar
Recipe By :Paula Wolfert
Serving Size : 4
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
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.
Other messages in this thread:
- 3916. Loved this REC: Chicken in Red Wine Vinegar from Paula Wolfert--from Food & Wine Magazine... - charlie - 3:11am on 10/11/06 (19)
- Charlie, I loved that recipe also. Great Article! This will get raves. [NT] - GayR - 4:05am on 10/11/06
- And here's the article (see link). Can't wait to try the chicken (and maybe make the vinegar). [NT] [LINK] - Pat-NoCal - 9:48pm on 10/11/06
- Looks like a wonderful recipe. (BTW 14 tablespoons = 7/8 cup). Thanks for posting. [NT] - Sylvia - 8:50am on 10/11/06
- I really wondered why they decided on 14 Tbs instead of 7/8 cup or 7 ounces. [NT] - charlie - 12:10pm on 10/11/06
- I laughed at that one too! [NT] - AngAk - 9:52pm on 10/12/06
- Perfect! I just found out my MIL and FIL will be joining us for dinner this pm. Looks wonderful! - barb_b - 11:35am on 10/11/06
- creme fraiche substitute? - Pam - 8:18pm on 10/11/06
- Sour Cream--but add it at the last moment--don't cook it for the 3 minutes or it will break [NT] - charlie - 12:48am on 10/12/06
- I do sour cream mixed with heavy cream. About 5:1 [NT] - Marg CDN - 3:01am on 10/12/06
- I also mix sour cream and heavy cream for a creme fraiche substitiute, but in this case - Joe - 3:48am on 10/12/06
- Yummy chicken, made it last night, good with steamed rice and brussels sprouts. Thanks Charlie. [NT] - Pat-NoCal - 6:28pm on 10/12/06
- I made it also! Very good! We served it with Steamed Broccoli, Hungarian Cuc Salad & Garlic Bread - barb_b - 7:35pm on 10/12/06
- Glad that everybody liked this as much as I did [NT] - charlie - 11:58pm on 10/12/06
- Delicious, Charlie.... I made it last night, with steamed asparagus>> - Moyn - 1:36pm on 10/13/06
- I made it TOO! Subbed basil for tarragon and served with roasted spaghetti squash. YUM! Thanks!! [NT] - hallie in fla - 4:58pm on 10/13/06
- Yum, hallie, you're making me hungry for spaghetti squash. I guess it's the Fall weather. [NT] - Pat-NoCal - 2:05am on 10/14/06
- Going to try this one and here is another from a while back with spaghetti squash, yummy! - Nan - 6:02pm on 10/14/06