Difference between revisions of "Fricassée de poulet au vinaigre doux (Fricassée of chicken with sweet vinegar)"
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− | |keywords= | + | |keywords=#chicken #butter #sauce #garlic #parsley #peppercorns #tomato #redwine #vinegar #potatoes #onions |
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|description=Chicken fricassee with sweetened vinegar | |description=Chicken fricassee with sweetened vinegar | ||
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+ | |TotalCalories = 2878 | ||
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|DatePublished=20th January 2013 | |DatePublished=20th January 2013 | ||
|Author=Chef | |Author=Chef | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 1 hour 15 minutes | |CookTime = 1 hour 15 minutes | ||
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| A few pink [[Peppercorns|peppercorns]], lightly crushed | | A few pink [[Peppercorns|peppercorns]], lightly crushed | ||
| [[Salt]] and [[Pepper|pepper]] | | [[Salt]] and [[Pepper|pepper]] | ||
− | | | + | | 1 tablespoon [[Butter|butter]] for the garlic |
| 8 Cloves [[Garlic|garlic]], chopped | | 8 Cloves [[Garlic|garlic]], chopped | ||
| 1 tablespoon chopped [[Parsley|parsley]] | | 1 tablespoon chopped [[Parsley|parsley]] | ||
− | | | + | | 1 kg small [[New Potatoes|new potatoes]] |
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===Method=== | ===Method=== | ||
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[[Category:Cooking with wine|Chicken]] | [[Category:Cooking with wine|Chicken]] | ||
[[Category:Stewed, braised or pot roasted]] | [[Category:Stewed, braised or pot roasted]] | ||
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Revision as of 16:41, 27 June 2016
Chicken fricassée with sweetened vinegar.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 tablespoons 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 tablespoon tomato purée
- A few pink peppercorns, lightly crushed
- Salt and pepper
- 1 tablespoon butter for the garlic
- 8 Cloves garlic, chopped
- 1 tablespoon chopped parsley
- 1 kg small new potatoes
Method
- In a large saucepan, melt the butter and brown the chicken pieces
- Add the sugar and onions, allow to stew for 15 minutes and drain off the fat.
- Reduce the heat and add the red wine and half of the wine vinegar.
- Cook for a further 15 minutes, partially covered.
- Add the tomato purée and the pink peppercorns and continue cooking for 10 minutes more.
- Strain the sauce (reserve it) and season the chicken.
- 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.
- 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.
- When cooked place the chicken in a serving dish and reheat the reserved sauce in the pan in which you added the vinegar to the chicken.
- Arrange the potatoes around the chicken pieces and pour the sauce over them.
- Garnish with the parsley.
Variations
As alternative to using boiled potatoes, you could make pommes persillade as an accompaniment.
You could also try using fruit vinegars such as raspberry. --JuliaBalbilla 11:30, 16 January 2009 (UTC)
See also
- Get chicken pieces the economical way, joint the chicken yourself
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#chicken #butter #sauce #garlic #parsley #peppercorns #tomato #redwine #vinegar #potatoes #onions
https://www.cookipedia.co.uk/recipes_wiki/Fricass%C3%A9e_de_poulet_au_vinaigre_doux_(Fricass%C3%A9e_of_chicken_with_sweet_vinegar)