Chicken Fricassee with Garlic & Red Wine Vinegar

11
Ingredients

20m
Prep Time

1h
Cook Time

1h 20m
Ready In

Recipe: #1499

October 27, 2011

Categories: Chicken, Tomato, French, Chicken Dinner, more

recipe by:
TxGriffLover

"Delicious and simple, it has become a real family favorite. Its very important to use the best quality red wine vinegar. In France, this dish is often made with guinea hen, which has rich, dark meat and much more complex flavor than chicken. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."

Original is 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (700.5 g)
Calories 2243.5
Total Fat - 71.4 g
Saturated Fat - 34.4 g
Cholesterol - 42.7 mg
Sodium - 1947.5 mg
Total Carbohydrate - 417.5 g
Dietary Fiber - 19.3 g
Sugars - 262.2 g
Protein - 20.5 g
Calcium - 156 mg
Iron - 8.5 mg
Vitamin C - 255.4 mg
Thiamin - 0.3 mg

Step 1

To cook the chicken, season with salt & pepper.

Step 2

Heat the butter and oil over medium heat in a large,straight-sided skillet or saucepan (not cast iron, as it will interact with the acidic tomatoes and vinegar).

Step 3

Add the chicken, skin side down, without crowding the pan.

Step 4

Cook without crowding until a rich, golden brown on both sides, 3-5 minutes per side.

Step 5

Remove the chicken to a plate.

Step 6

Pour off all but 1 T of fat

Step 7

Add the garlic and cook until fragrant, 30-45 seconds.

Step 8

Add the vinegar and scrape with a wooden spoon to loosen any brown bits from the bottom of the skillet.

Step 9

Stand back when adding the vinegar when it hits the hot pan, it will produce strong vinegar fumes.

Step 10

Return the chicken to the pan.

Step 11

Add the tomatoes with their liquid, chicken stock, bay leaf, parsley and thyme.

Step 12

Bring to a boil, then decrease the heat to medium-low, cover and cook until the chicken is tender and the juices run clear, an additional 30-45 minutes.