Chicken in Vinegar Sauce

This unique, tangy dish is from Alsace, in the north east of France. Being a region that borders Germany & Switzerland, its cuisine is heavily influenced by these two countries. Because of this, we are so lucky for their amazing culinary contributions to French cuisine. From Choucroute Garnie (a winter favourite here in France: sauerkraut with sausages, salted meats, charcuterie & boiled potatoes) to Flammekueche (similar to a pizza but with cream, lardon & onion toppings) & even their own version of pasta called Spaetzle, they truly stand out as a cuisine of their own.

Although this dish is often referred to as 'farmhouse vinegar chicken', you will find it is refined enough to impress guests at a dinner party. This dish is beautiful accompanied by freshly mashed or roasted potatoes, green beans, sautéed mushrooms & a generous sprinkle of chopped parsley.

4 Servings

Ingredients:

1 whole chicken, cut into 8 pieces

2 tbsp olive oil

6 tbsp butter

8 cloves of garlic, finely chopped

4 shallots, finely chopped

250ml of Melfor vinegar (or 200ml apple cider vinegar & 1 tbsp honey)

250ml Riesling white wine (or another fruity white wine)

1 tbsp tomato paste

250ml chicken stock (If you are making fresh stock you will need 1 onion, 1 carrot & 1 stalk of celery. Alternatively, you can create stock using stock cubes)

Chopped parsley, to serve

Instructions:

*If you are creating fresh stock*

Once you have cut the chicken into 8 pieces (2 chicken breasts with skin still attached, 2 drumsticks, 2 thighs, 2 wings), place the chicken carcass in a pot with the roughly chopped onion, carrot & celery stick. Cover with water, bring to a boil & allow to simmer 45-60 minutes to create fresh chicken stock. Pass the contents of the pot through a sieve & reserve the stock for use later in the recipe.

Season the chicken pieces with S&P. Heat the olive oil & 2 tbsp of butter over medium high heat until sizzling. Add the chicken & brown on all sides for 20 minutes, turning regularly. Set the chicken aside on a plate & remove half of the grease left in the pan.

Lower the stove to medium heat & add the garlic & shallots to the pan. Cook for 5 minutes, stirring regularly, until softened.

Deglaze the pan with the white wine & add the vinegar, scraping the bottom of the pan to incorporate all the bits that may have stuck to it.

Simmer on medium heat for 5 minutes, or until the liquid has reduced by around 1/3rd.

Stir in the tomato paste, followed by the stock.

Return the chicken to the pan & simmer for 15 minutes. Turn the chicken over & simmer another 10-15 minutes or until the chicken is cooked through. If the sauce becomes too thick at any point, you can thin it out with a drizzle of stock.

Remove the chicken from the pan & place on a serving dish.

Increase the heat to medium high & cook around 5 minutes, until the sauce is glossy & thick.

Add the remaining 4 tbsp of butter, cut into cubes, to the sauce. Whisk well as you combine the two. Do a final check of the seasoning, adding more salt & pepper, if needed.

Pour the sauce over the chicken & sprinkle fresh parsley all over the top.

Serve immediately.