Difference between revisions of "Fricassée de poulet au vinaigre doux (Fricassée of chicken with sweet vinegar)"

Revision as of 17:38, 9 June 2009

Fricassée de poulet au vinaigre doux

Fricassée de poulet au vinaigre doux - about this recipe

Chicken fricassée with sweetened vinegar.

Servings

Serves 4

Ingredients

• 2 tbsp butter
• 8 chicken pieces on the bone
• 1 teaspoon sugar
• 2 medium onions, finely chopped
• 400 ml of red wine
• 100 ml red wine vinegar
• 1 tbsp tomato purée
• A few pink peppercorns, lightly crushed
• Salt and pepper
• A further tbsp butter
• 8 cloves garlic, chopped
• 1 tbsp chopped parsley
• I kg small new potatoes

Method

1. In a large saucepan, melt the butter and brown the chicken pieces
2. Add the sugar and onions, allow to stew for 15 minutes and drain off the fat.
3. Reduce the heat and add the red wine and half of the wine vinegar.
4. Cook for a further 15 minutes, partially covered.
5. Add the tomato purée and the pink peppercorns and continue cooking for 10 minutes more.
6. Strain the sauce (reserve it) and season the chicken.
7. Melt the tablespoon of butter over a medium heat in a fresh pan, add the chicken and the garlic. Meanwhile, put the potatoes on to boil.
8. Turn the chicken once or twice during cooking. Add the remaining vinegar, cover and continue cooking on a very low heat for a further 10 minutes.
9. When cooked place the chicken in a serving dish and re-heat the reserved sauce in the pan in which you added the vinegar to the chicken.
10. Arrange the potatoes around the chicken pieces and pour the sauce over them.
11. Garnish with the parsley.

Variations

As alternative to using boiled potatoes, you could make pommes persillade as an accompiment.

You could also try using fruit vinegars such as raspberry.

--JuliaBalbilla 11:30, 16 January 2009 (UTC)