Chicken Sautéed with Cider Vinegar and Shallotscomments (7) May 12th, 2008
One 4- to 4-1/2 lb. stewing chicken, cut into 8 pieces
Juice of 1 lemon or lime
4 Tbs. unsalted butter
2 Tbs. olive oil
1 cup chopped shallots
6 fresh bay leaves
2 cups tomatoes, seeded and chopped, (preferably a mix of mostly yellow and some red varieties)
1/4 cup apple cider vinegar, or more to taste
1/2 cup chopped parsley
1 Tbs. minced fresh rosemary
Salt and freshly ground pepper
Put the chicken in a deep, non-reactive work bowl and squeeze the citrus juice over it. Let the chicken marinate in the juice for 15 to 20 minutes to remove the strong poultry taste.
Heat the butter and olive oil in a large sauté pan. Drain the chicken, pat it dry, and brown it in the butter and oil mixture for about 20 minutes.
Add the shallots, cover, and sweat over medium-high heat for 10 minutes. Add the bay leaves, tomatoes, and vinegar. Cover and cook over medium-low heat for 30 minutes or until the chicken is tender.
Add the parsley and rosemary and season to taste with salt and pepper. Serve immediately or cool and store overnight in the refrigerator to reheat the next day.
Recipe by William Woys Weaver
from issue #26
posted in: shallots, main dish