Poulet Au Vinaigre
6 tbsp (3/4 stick) unsalted butter
1 4-pound chicken, cut into 8 serving pieces
Kosher salt and freshly ground black pepper
3/4 cup water
2 scallions, white and green parts, finely chopped
1/4 cup plus 1 tbsp finely chopped fresh flat-leaf parsley
1/4 cup top-quality red wine vinegar
- Melt the butter in a large heavy skillet over medium-high heat. Working in batches, if necessary, add the chicken and brown on all sides, about 8 minutes.
- Lower the heat, and season the chicken to taste with salt and pepper. Add 1/2 cup of water, reduce the heat to low, cover, and simmer for 15 minutes.
- Add the scallions and 1 tablespoon of chopped parsley. Move the pieces of white meat to the top so the dark meat, which takes longer to cook, can get more heat. Cover again and cook until the meat shows no sign of pink when pierced with the tip of a sharp knife at the thighbone, about 20 minutes.
- Transfer the chicken to a platter. Add the vinegar to the skillet. Increase the heat to high, bring to a boil, and cook, scraping up the brown residue in the pan, until the vinegar has reduced to a thick glaze, about 3 minutes. Stir in the remaining 1/4 cup of water and mix until smooth.
- Add 1/4 cup of chopped parsley, pour the sauce over the chicken, and serve hot.
Recipe courtesy of The Essential James Beard Cookbook by James Beard