The vinegar hisses as it hits the hot skillet, the kitchen fills with its sharp perfume, then cream softens everything. Laurent Agnès’s Red Wine Vinegar, made from Bordeaux Merlot and aged three years, gives this chicken its rounded depth.
Serves 4 · 55 min
- Season 8 bone-in chicken pieces and brown them in 2 tbsp butter in a large skillet over medium-high heat, about 10 minutes.
- Add 4 chopped shallots and 2 crushed garlic cloves, cook for 2 minutes, then pour in 1/2 cup (120 ml) of the red wine vinegar and let it bubble for 2 minutes.
- Add 1 tbsp tomato paste and 1/2 cup (120 ml) chicken stock, cover and simmer for 30 minutes, until the chicken reaches 165°F (74°C) inside.
- Remove the chicken, stir 1/4 cup (60 ml) heavy cream into the sauce and simmer until slightly thickened, then spoon it over the chicken.
The star of this recipe: Red Wine Vinegar, by Laurent Agnès.
