Poulet Au Vinaigre De Vin Recipes

POULET AU VINAIGRE DE VIN

Steps:

• Melt butter in a frying pan.
• Season the chicken breasts with salt and pepper.
• Cook the chicken for 10 to 15 minutes on each side until nearly done.
• Grate in the garlic cloves and continue frying.
• Turn the heat up to high and add the red wine vinegar.
• Boil for one minute to let the chicken absorb the flavour of the vinegar.
• Remove the chicken from the pan, cover with aluminum foil and place it in a dish in a warm (not hot) oven.
• Add the shallots to the juices and vinegar remaining in the frying pan.
• Cook, stirring constantly, until the shallots are nearly translucent.
• Add the wine and the tomato puree.
• Bring this mixture to a boil and boil until it reduces by half, stirring all the while.
• When the mixture has reduced, lower the heat and stir in the cream.
• Add the mustard.
• Put the chicken back in the pan and turn to coat it in the sauce.
• Serve the chicken with a bit of sauce on top, and pour any remaining sauce in a container to serve at the table.
• I like to serve this with roast baby new potatoes (Jersey Royals this time of year), but it is equally delicious with boiled potatoes or rice.

POULET AU VINAIGRE (CHICKEN IN VINEGAR)

Steps:

• Pat chicken dry and season with 1/2 teaspoon salt and pepper. Place flour in a shallow bowl and toss the chicken in it to coat, shaking off excess. (Discard the remaining flour.)
• Heat butter and oil in a large skillet over medium-high heat until foamy. Add the chicken and cook, flipping once, until brown on both sides, 9 to 12 minutes total. Add garlic, shallot and the remaining pinch of salt; cook for 1 minute. Add tomato paste; cook for 1 minute. Stir in tomato, vinegar and honey, scraping up any browned bits. Stir in broth. Bring to a simmer.
• Reduce heat to low, cover and cook for 15 minutes. Uncover and cook, flipping the chicken occasionally, until the sauce is slightly thickened, 20 to 25 minutes more. Stir in parsley and tarragon.

POULET DE PROVENCAL

Steps:

• Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
• Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
• Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

POULET AU VIN ROUGE (CHICKEN WITH RED WINE SAUCE)

Steps:

• Set the backbone aside for another use or discard it. Sprinkle the remaining pieces of chicken with salt and pepper. Dredge lightly in flour. Shake off excess flour.
• Heat the oil in a heavy skillet large enough to hold the chicken in one layer. Add the chicken pieces (skin side down) and the onions. Cook until nicely browned on one side, about four to five minutes. Turn the pieces and continue cooking about four minutes. Pour off the fat from the skillet. Add the wine, thyme and bay leaf. Cover closely and cook about 15 minutes.
• Uncover and transfer the chicken pieces and onions to a serving dish. Remove and discard the bay leaf. To the wine sauce in the skillet add the butter and swirl it around in the sauce. Pour the sauce over the chicken and sprinkle with chopped parsley.