CHICKEN WITH TWO VINEGARS

Chicken With Two Vinegars image

Provided by Lucian K. Truscott IV

Time 55m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

1 3- to 4-pound chicken, cut into serving pieces
Salt and freshly ground black pepper
1/4 cup olive oil
4 tablespoons unsalted butter
1/4 cup red wine vinegar
1/4 cup Champagne vinegar or other white wine vinegar
4 shallots, peeled and finely chopped
1/2 cup French chardonnay or other white wine
1 1/2 cups chicken stock, preferably homemade
6 to 8 plum tomatoes, peeled, seeded, and finely chopped
1/3 cup heavy cream

Steps:

Season chicken with salt and pepper. In a large cast-iron skillet, heat the oil and butter over medium-high heat, and sauté chicken until golden brown, 5 to 7 minutes a side. Transfer chicken to a platter.
Pour off all but 1 tablespoon fat from the skillet. Add the red and white vinegars, and deglaze the pan, scraping the bottom with a spatula. Add the shallots, and sauté briefly until they become translucent. Add the white wine, and bring to a boil. Return chicken to the pan, cover, and reduce heat to low. Simmer for 15 minutes, then transfer chicken to a platter.
Add chicken stock and tomatoes to the pan. Stir with a wooden spoon until tomatoes begin to break down and form a sauce, about 10 minutes. Add heavy cream, bring to a boil, reduce heat to low, and return chicken pieces to pan. Cook until chicken is heated through and coated with sauce, 5 to 10 minutes. Serve, if desired, with steamed rice or small tubular pasta like ziti.

Nutrition Facts : @context http, Calories 999, UnsaturatedFat 44 grams, Carbohydrate 20 grams, Fat 74 grams, Fiber 4 grams, Protein 56 grams, SaturatedFat 26 grams, Sodium 1773 milligrams, Sugar 10 grams, TransFat 1 gram