Recipe by Erin Eastland
Photos by Amy Sheridan
Howdy there folks, anybody interested in some good ol’ Farmhouse Chicken? Pay homage to our ranch dwelling brethren by whipping up some of this skillet seared Chicken with Cider Vinegar Tomato Sauce. For something a little more BBQ friendly try this Whole Rroasted BBQ Chicken with K.O. Ketchup.
Farmhouse chicken in vinegar sauce *taken from saveur
Prep Time 15 minutes
Cook Time 1 hour, 10 minutes
Total Time 25 hours, 1 minute
- 1 3 1/2 lb chicken, cut into 8 pieces
- salt and freshly ground pepper
- 2 Tbsp canola oil
- 6 Tbsp butter
- 8 cloves garlic, peeled and minced
- 4 shallots, peeled and minced
- 1 cup vinegar mixed with 1 drop honey
- 1 cup Alsatian riesling or another dry, but fruity white wine
- 1 Tbsp tomato paste
- 1 cup chicken stock
- 1 Tbsp finely chopped fresh parsley
- Rinse chicken, pat dry and season with salt and pepper.
- Heat oil and 2 tbsp butter in a large skillet over medium-high heat.
- Add half the chicken, skin side down and brown, turning once, about 10 minutes per side.
- Repeat process with remaining chicken.
- Remove from pan and pour off most of the fat, leaving just enough to thinly coat skillet.
- Reduce heat to medium, add garlic and shallots, and cook (stirring frequently) until slightly soft (about 5 minutes).
- Deglaze skillet with vinegar and wine, scraping brown bits off bottom with a wooden spoon.
- Reduce vinegar mixture (we use this melfor alsatian honey vinegar) by about ⅓ (3-5 minutes) then stir in the the tomato paste.
- Return chicken to skillet, pour in stock, and simmer for 10-15 minutes.
- Turn chicken and continue cooking until juices from chicken run clear (about 15 minutes).
- If sauce becomes too thick, thin with a small amount of stock or water.
- Remove chicken from skillet with a fork and set aside.
- Increase heat to medium-high, skim foam from sauce and continue cooking until sauce is thick and glossy (about 5 minutes).
- Cut remaining butter into small pieces.
- Remove skillet from heat and whisk butter into sauce.
- Adjust seasoning with salt and pepper. (Sauce should be smooth but tart; add additional vinegar if desired).
- Return chicken to skillet, turning to coat evenly with sauce.
To serve, transfer chicken and sauce to a serving platter and garnish with parsley.