The acidity of this dish along the sugar adds a great sweet and sour combination that has been a family favorite since my Dad first prepared it.
1 3-4 pound chicken cut into quarters
2 t of salt
1 t black pepper
1 T vegetable oil
3 T unsalted butter
4 large garlic cloves finely chopped
1/2 C chopped shallots
1 medium carrot finely chopped
2 fresh thyme sprigs
1 Bay leaf
1 T tomato paste
1 C dry red wine
1/2 cup red-wine vinegar
2 T sugar
1 cup chicken broth
Pre-heat oven to 350 degrees
wash and dry chicken
sprinkle with 1 t salt and 1/2 t pepper
heat oil and one teaspoon butter in 12 inch skillet
heat over moderately high until foam subsides, then brown chicken in two batches turning once 8-10 minutes total.
Transfer chicken to small flame proof roasting pan arranging in one layer. Once chicken is browned, roast uncovered in oven for 15 minutes.
Discard all but 2 T fat from skillet, hen add garlic, shallots thyme sprigs, and bay leaf and cook over moderately high heat stirring and scraping brown bits, until vegetables are browned. Add wine, vinegar, sugar, and remaining t salt, and half t black pepper, and boil, stirring occasionally, until reduced by half. About 5 to ten minutes.
Finish Sauce and Chicken
Add chicken broth to sauce along with any juices from roasting pan and bring to boil. Pour through a fine mesh sieve onto chicken in roasting pan, pressing on and the discarding solids. Continue to roast chicken , uncovered, until just cooked through, about 15 minutes more.
Transfer chicken to oven proof serving dish and keep warm, uncovered in turned off oven.
Meanwhile, boil sauce in roasting pan over high heat, stirring occasionally, until reduced to about a cup, then remove sauce from heat and finish with remaining butter. Season with salt and pepper and pour sauce over chicken.
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