Eyes light up when I simply mention “chicken with vinegar.” The lovely fragrant aroma of vinegar and homemade tomato sauce fills the air as this fricassée simmers away on the stove, the promise of a homely, satisfying meal soon to be set on the table.
6 SERVINGS
EQUIPMENT: A 6-quart (6 l) cast-iron pot with a lid; 6 warmed dinner plates.
4 tablespoons (60 g) unsalted butter, Clarified Butter, or Ghee
2 medium onions, peeled, halved lengthwise, and cut into thin half-moons
Fine sea salt
1 chicken (3 to 4 pounds/1.5 to 2 kg), free-range, cut into 8 serving pieces, at room temperature
Coarse, freshly ground black pepper
2/3 cup (160 ml) best-quality red wine vinegar
1 cup (250 ml) tomato sauce
1 cup (250 ml) Chicken Stock
Cooked rice or fresh pasta, for serving
1. In the pot, combine 2 tablespoons of the butter, the onions, and 1/2 teaspoon fine sea salt. Sweat—cook, covered, over low heat—until softened but not browned, about 5 minutes. Transfer the onions to a platter.
2. Liberally season the chicken on all sides with salt and pepper.
3. Add the remaining 2 tablespoons butter to the pot and heat until it shimmers. Add the chicken, skin side down, and sear until the skin turns an even golden color, about 5 minutes, working in batches as needed so as not to crowd the pot. Turn the chicken (using tongs, so as not to pierce the skin) and brown on the other side, 5 minutes more. Carefully regulate the heat to avoid scorching the skin. When all the pieces are browned, transfer them to a platter.
4. Off the heat, deglaze the pot with the vinegar. Add the tomato sauce and stock and stir to blend. Return the chicken to the pot. Cover and simmer over low heat for 20 minutes. During that time, check to see that the breast meat is cooked through and tender: Pierce the thickest part of breast with a knife to see that it is cooked through. Transfer to a platter and tent with aluminum foil. Continue to simmer gently for about 15 minutes more, or until the dark meat is cooked through. Return the breast meat to the pot to warm through.
5. Taste the sauce for seasoning. If you want a thicker sauce, transfer the chicken to a large, warmed platter and tent lightly with foil to keep warm. Over medium heat, reduce the sauce to the desired consistency. Return the chicken to the pot, cover, and warm over low heat, turning the chicken from time to time to absorb the sauce, about 5 minutes more. Taste for seasoning. Serve on the warmed dinner plates with rice or fresh pasta.
WINE MATCH: Chicken makes me think of the Bresse region of France, home to France’s most prized poultry. Beaujolais is nearby, so go for a fruity Morgon.