Poulet au Vinaigre
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Ingredients
3 tablespoon
clarified unsalted butter
4
unpeeled garlic cloves
1 (2 1/2- to 3-pound)
whole chicken
to taste
Kosher salt
to taste
Freshly ground black pepper
1/2 cup
mild white wine vinegar
3/4 pound
very ripe red tomatoes
2 tablespoon
chopped fresh parsley
2 tablespoon
unsalted butter
Instructions
1
Add vinegar and bring to a brisk boil; top chicken with tomatoes and parsley. Reduce heat to low; cover and cook until chicken is cooked through, about 15 minutes, flipping after 7 minutes. Transfer chicken to a baking dish, and keep warm in oven.
2
Skim and discard fat from surface of vinegar mixture in skillet. Cook over low until reduced by one-third, 3 to 4 minutes. Remove garlic cloves; mash garlic pulp into sauce. Add salt to taste; whisk in 2 tablespoons butter until creamy.
3
Transfer chicken to a platter; pour sauce over chicken, and serve immediately.
Notes
Nutrition Facts
(per serving)
Calories:
1500 calories
Servings:
4 servings
Carbohydrates:
40 g
Fat:
85 g
Fiber:
5 g
Protein:
120 g
Sugar:
8 g
Meal Effort
Preparation:
15 minutes
Cook:
45 minutes
Total:
1 hrs