Farmhouse Chicken in Vinegar Sauce
Similar to coq au vin, this simple but delicious dish is an Alsatian classic of chicken seared and then shallow-braised in a vinegar–white wine sauce.
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Cooking tools:
- Skillet
- Wooden spoon
- Fork
- Whisk
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Paper towel
- Spoon
- Plate
Ingredients
- 1 (3-1/2-lb). chicken, cut into 8 pieces
- Salt
- freshly ground black pepper
- 2 tbsp. canola oil
- 6 tbsp. butter
- 8 cloves garlic, peeled and minced
- 4 shallots, peeled and minced
- 1 cup cider vinegar mixed with 1 drop honey
- 1 cup Alsatian riesling or other dry but fruity white wine
- 1 tbsp. tomato paste
- 1 cup chicken stock
- 1 tbsp. finely chopped fresh parsley
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