Chicken with vinegar sauce
by Helen Graves
Related Recipes
This sounds weird but is a riff on the French dish, ‘chicken in vinegar’. The sauce is piquant yet sweet and with the addition of cream makes a really beautiful and unusual meal. Serve with either baguette or herbed rice to soak up the sauce.
Ingredients
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Imperial
Chicken with vinegar sauce
- 2 chicken legs, bone-in
- 2 chicken thighs, bone-in
- 8 garlic cloves, minced
- 3 shallots, minced
- 250ml of distilled malt vinegar, sweetened with 2 tsp sugar
- 250ml of cider, medium sweet
- 4 tbsp of double cream
- 2 bay leaves
- 1 tbsp of vegetable oil
- 50g of butter
- salt
- pepper
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Method
1
Preheat the oven to 180°C/gas mark 4
2
Heat a skillet over a medium-high heat and add the oil. Brown the chicken pieces, turning until golden all over. Once evenly coloured, add the butter and baste the chicken for a minute or so
- 2 chicken legs, bone in
- 2 chicken thighs, bone in (Or use 4 thighs)
- 50g of butter
3
Place the skillet in the oven for 20 minutes. Remove the chicken and drain off most of the butter
4
Over a low heat, sauté the shallots and garlic with a pinch of salt until they're soft and sweet – be careful not to colour them. Remove from the pan
5
Add the vinegar and cider to the pan to deglaze and reduce by half. Remove the pan from the heat and let it cool a little
6
Once the sauce is around 50°C (you can pop a finger in without it burning) add the 4 tbsp of double cream and whisk it in. Taste and add a little more sugar if you think it needs it
7
Add the chicken and shallots back to the pan before serving. Once all heated through, serve with a crusty baguette and plenty of butter
Brought to you by Sarson's
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First published in 2017
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Helen Graves is the author of the cookbook LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking.
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