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Chicken Fricassee with Two Vinegars Recipe

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This recipe for Chicken Fricassee with Two Vinegars, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Wednesday, August 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1-3 to 4 lb. chicken, cut into 8 serving pieces, at room temperature (boneless chicken works well)
Sea salt, to taste
Freshly ground white pepper, to taste
3 tbsp. extra-virgin olive oil
4 tbsp. unsalted butter
1/3 c. best-quality white champagne vinegar
1/3 c. best-quality red wine vinegar
1/3 c. white wine
2 shallots, peeled and finely minced
3/4 c. tomato sauce
2 T cornstarch
1-2/3 c. chicken stock
1 c. heavy cream

Directions:
Directions:
Liberally season the chicken on all sides with sea salt and white pepper.

In a deep skillet, combine the oil and butter and heat over moderate heat. When the fats are hot, add the chicken, skin side down and brown until it turns an even gold color, about 5 minutes. Turn the pieces and brown them on the other side, 5 minutes more. Transfer them to a platter.

Pour off and discard the fat in the skillet. Off the heat, add the two vinegars and deglaze the pan. Add the wine. Add the shallots and cook, covered, over low heat until softened, 2 to 3 minutes. Return the chicken to the pan. Cover and simmer over low heat for 15 minutes. Transfer the chicken pieces to a large warmed platter and cover with aluminum foil to keep warm.

Add the tomato sauce, cornstarch and the stock to the skillet; stir to blend thoroughly. Add the cream and cook, uncovered, over medium heat for 5 minutes. Return the chicken to the skillet, cover, and cook over low heat, turning the pieces from time to time to absorb the sauce, for about 10 minutes. Taste for seasoning and serve over pasta or rice.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
While this takes some time to cook, it is worth it. This is Eryn's favorite birthday dinner and we usually serve it over bow tie pasta!

 

 

 

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