Recipe: Chicken in Vinegar Sauce (using wine, honey and tomato paste, French)

CHICKEN IN VINEGAR SAUCE

"The savory, tangy sauce makes this chicken a nice worknight change of pace. The touch of honey takes the edge off the vinegar, and the one-pan preparation takes the edge off the cleanup. In Alsace, this dish would be made with the local honey-perfumed melfor vinegar, but the honey-cider vinegar combination makes a good substitution."

1 (3 1/2 pound) chicken, cut into 8 pieces
Salt and freshly ground black pepper
2 tablespoon olive oil
6 tablespoons butter
8 cloves garlic, peeled and minced
4 shallots, peeled and minced
1/2 cup vinegar
1 cup Alsatian riesling (or other dry but fruity white wine)
1 tablespoon honey
1 tablespoon tomato paste
1 cup chicken stock
1 tablespoon finely chopped fresh parsley (for garnish)

Rinse chicken, pat dry and season to taste with salt and pepper.

Heat oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Working in batches to avoid crowding the pan, add chicken and brown on all sides, turning as pieces brown, for about 15 minutes in all. Remove pieces as done and set aside. When all chicken has browned pour off most of the fat from the skillet, leaving just enough to thinly coat it.

Reduce heat to medium, add garlic and shallots, and cook, stirring frequently, until slightly soft, about 5 minutes.

Deglaze skillet with vinegar and wine, add honey and scrape browned bits off bottom with a wooden spoon. Reduce by about one-third, 3 to 5 minutes, then stir in tomato paste.

Return chicken to skillet, pour in stock and simmer for 10 to 15 minutes. Turn chicken and continue cooking until juices from chicken run clear, about 15 minutes.

Remove chicken from skillet and set aside. Increase heat to medium-high and continue cooking until sauce is thick and glossy, about 5 minutes.

Cut remaining 4 tablespoons butter into small pieces. Remove skillet from heat and whisk butter into sauce. Adjust seasonings. (Sauce should be smooth but tart; add additional vinegar if you like.)

Return chicken to skillet, turning to coat evenly with sauce, and serve, sprinkled with parsley.

Source: Saveur Cooks Authentic French by the editors of Saveur magazine