Poulet au Vinaigre

Updated at: Thu, 17 Aug 2023 02:34:28 GMT

Step 1

Oven rack lower middle position, 325. Pat chicken dry and season with salt and pepper. Heat oil in a 12" oven-safe skillet over med heat until shimmering. Add chicken skin-side down and cook without moving until well browned, about 8 min. Flip chicken and brown on second side about 3 min. Transfer chicken to a lg plate.

Step 2

Pour off all but 2 Tbsp fat from skillet. Add shallot and garlic and cook, stirring frequently, until garlic is golden brown, about 1½ min. Add broth, wine, and vinegar, deglaze pan and bring to a simmer. Return chicken to skillet, skin-side up. Transfer skillet to oven and bake until chicken registers 195, 35-40 min.

Step 3

Using tongs, transfer chicken to serving platter and tent with foil. Place skillet over high heat. Whisk tomato paste into liquid and bring to a boil. Cook, occasionally scraping fond from side of skillet, until sauce is thickened and reduced to 1¼ cup, 5-7 min. Off heat, whisk in butter and tarragon. Season with salt, pepper, and up to 1 tsp extra vinegar to taste. Pour sauce around chicken and serve.

0 liked

0 disliked