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Chicken in Vinegar and Shallots
Poulet au Vinaigre et à l'Echalote

Serves: 4 : 4

Directions
Salt and pepper the chicken pieces. Heat up the oil in a large pot and brown the chicken on all sides. Add the garlic, thyme and bay leaf and cover. Cook on medium heat for 7-8 minutes while gradually adding half of the vinegar. Add the shallots and cover the chicken with the red wine and remaining vinegar. Cover and simmer for about an hour. When chicken is done, remove from pot and place on a warm platter. Whisk butter into sauce and pour over the chicken. Sprinkle with freshly chopped parsley.

Recipe Contributed By
JDV

Recipe Category: Chicken


Ingredients
1 3-lb chicken, cut up
1 Tbsp butter
6 large shallots, diced
2 cups red wine
1/2 cup red wine vinegar Available Online
1 bay leaf
1 Tsp thyme
4 cloves of garlic, peeled
2 Tbsp peanut oil
Salt and pepper
Fresh parsley




Items Available For This Recipe


Old red wine vinegar 16 floz

$8.95    ( Item: #1010)



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