Kathleen was browsing through a copy of France: The Beautiful Cookbook the other day to find a recipe we could make with one of our naturally raised whole chickens from Foothill Grassfed Meats (Rob raises great chicken and pork). She came across one called “Chicken with Vinegar” which sounded disgusting until I actually read the ingredient list.
I made it for dinner tonight but tweaked the recipe a bit as I went, since we were missing a couple things and happened to have a chicken that was larger than called for. So I’ve noted those changes in parenthesis below.
- 2 ripe medium tomatoes (I used 4)
- 1 chicken, about 3lb, cut into 8 serving pieces (our was about 6lbs and my cutting job left something to be desired)
- 1 tablespoon vegetable oil (I used 3 tbs of coconut oil since we had more chicken)
- 1 oz butter (I used a good-size scoop of Organic Pastures Raw Butter)
- 6 cloves garlic, peeled (I used a whole head)
- 6 tablespoons tarragon vinegar (I used apple cider vinegar, which we always have on hand)
- 2/3 cup of dry white wine (I doubled this, using nearly 2 cups)
- 2 pinches of sugar (completely unnecessary–I skipped it)
- 2/3 cup of heavy cream (I used Organic Pastures Raw Cream)
- 1 teaspoon strong mustard (I used 2 tablespoons of Dijon mustard)
As you can tell, having a larger chicken meant that I used more of several ingredients. And now that I’ve made the dish once, I’d certainly experiment more if making it again. It’s definitely one of those recipes that leave a lot of room to play.
Drop the tomatoes in boiling water for 15-20 seconds and then cool under running water. Halve, peel, and remove the seeds and then finely chop the flesh. Set aside.
Season the chicken with salt and pepper. Heat the oil and butter in a nonstick 10 or 12 inch pan. Once the butter has melted, add the chicken pieces and garlic cloves. Cook until golden brown (roughly 10 minutes) and flip the chicken pieces about half way through the process. Then add the vinegar and let it cook off. Stir in the wine and tomatoes and season with salt and pepper again. Cook for 45 minutes.
A few minutes before the chicken is done cooking, combine the cream and mustard in a bowl and mix well. Remove the cooked chicken to a plate. Strain the remaining juices through a fine strainer and into a small sauce pan. Add the cooked garlic and mash it into a paste. Heat the mixture on high heat (boiling) for about 5 minutes until it is a thick syrup. Then add the cream and mustard mixture and cook another 2 minutes, stirring a few times as it thickens.
Pour the sauce over the chicken and serve. We also prepared a side dish of steamed broccoli.