Crispy Chicken Red Wine Vinegar

Crispy Chicken Red Wine Vinegar - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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With a tarragon butter sauce

A crispy chicken with an amazing tasty tarragon sauce. The sauce is made from chicken stock, red wine vinegar, shallots, garlic and dried tarragon herbs. It’s emulsified with butter for that smooth, creamy buttery flavour. The beauty of this chicken is that it gently cooks in the sauce, rendering it tasty and staying juicy while the skin on top roasts into a beautiful crisp. It’s quite simple to make but please buy a whole chicken and make the stock yourself. You will have plenty left over, so freeze it for your next dish. If you don’t have time then cut corners, it will still be an awesome chicken. Enjoy my Crispy Chicken in red wine vinegar or as known in France, Poulet au vinaigre de vin.

Ingredients

Ingredients
1 whole chicken (or buy broken down in 8 pieces)
½ cup red wine vinegar
1½ cup chicken stock (or use the bones to make your own)
50g Flour
1 tspn dried tarragon herb
A few sprigs of fresh parsley (optional garnish)
1½ tbsp tomato paste
1 garlic clove
7 tbsp - 100g Butter
3 Shallots

Steps

Step 1
Break up chicken into 8 pieces.
Step 2
Peel then chop the shallots very finely. Set aside.
Step 3
Season the chicken with with salt and pepper then coat in flour.
Step 4
In a large oven proof frying pan on high heat, melt half the butter, don’t let it brown. Add the chicken pieces skin side down and sauté until nicely brown on each side. Remove chicken and set aside.
Step 5
To the same pan on medium heat, add the chopped shallots, and leave to sweat a minute or two. Deglaze with the red wine vinegar, add the chicken stock, minced or finely chopped garlic clove, tomato paste and dried tarragon. Mix well
Step 6
Return the chicken pieces to the pan by placing them in the sauce skin side up.
Step 7
Bake in oven for 30 min at 350°F – 180°C. If your oven isn’t convection you may need an extra 10 minutes or so. This can also depend on the size of your chicken. Use a meat thermometer if in doubt.
Step 8
Once cooked, remove the chicken pieces and put them in a warm spot. Ideally on a plate or a pan and back in the hot turned off oven.
Step 9
Using a utensil like a whisk, mix the sauce in the pan. If there’s not much liquid left, just add a little more chicken stock.
Cut the remaining butter in a few pieces and add to the sauce left in your pan. Mix well over a very low heat. Do not boil.
Step 10
Add the sauce to the plates first, then place the crispy chicken pieces skin side up on top of the sauce. Garnish with parsley.

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