Chicken fricassee with garlic and vinegar recipe | Taste of France®

Name: Chicken fricassee with garlic and vinegar recipe | Taste of France®
Ingredients: 4 tomatoes (about 1¼ lb./600 g); 4–5 sweet, crisp carrots, depending on size; 3 tbsp (1¾ oz./50 g) butter; 4 tbsp sunflower oil; 2 chickens, preferably organic, weighing at least 3½ lb. (1.5 kg) each, jointed into 8 pieces (see Notes); 20 garlic cloves, unpeeled; Scant 3 cups (700 ml) aged red wine vinegar; 2 tbsp tomato paste; 1 bouquet garni (4 bay leaves, 3 thyme sprigs, and 6 flat-leaf parsley sprigs, tied together with kitchen twine); ½ cup (125 ml) heavy cream; 2 tbsp hot Dijon mustard; 2 tbsp Cognac or Armagnac (optional); Salt; freshly ground pepper; Fresh tarragon; Tagliatelle or pasta shells tossed with butter

tasteoffrancemag.com

This richly flavored version of a great French classic was inspired by the late chef Joël Robuchon. It’s perfect for sharing, whatever the time of year.

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Ingredients

4 tomatoes (about 1¼ lb./600 g)
4–5 sweet, crisp carrots, depending on size
3 tbsp (1¾ oz./50 g) butter
4 tbsp sunflower oil
2 chickens, preferably organic, weighing at least 3½ lb. (1.5 kg) each, jointed into 8 pieces (see Notes)
20 garlic cloves, unpeeled
Scant 3 cups (700 ml) aged red wine vinegar
2 tbsp tomato paste
1 bouquet garni (4 bay leaves, 3 thyme sprigs, and 6 flat-leaf parsley sprigs, tied together with kitchen twine)
½ cup (125 ml) heavy cream
2 tbsp hot Dijon mustard
2 tbsp Cognac or Armagnac (optional)
Salt
freshly ground pepper
Fresh tarragon
Tagliatelle or pasta shells tossed with butter