Poulet au Vinaigre de Vin
Chicken braised in broth, wine and vinegar sauce
Ingredients
- 8 Chicken thighs with skin on (easier and cheaper than cutting a whole chicken into 8 pieces)
- 1 tbsp vegetable oil
- 1 shallot minced
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 cup dry white wine
- 1/3 cup Robertson Estate Cabernet Sauvignon vinegar (reserve 1 tsp)
- 2 tbsp butter
- 1 tbsp tarragon fresh or 1 tsp dried tarragon
Instructions
- Trim excess fat off chicken thighs
- Pat dry and season with salt and pepper on both sides
- Heat oil in a traditional 12" skillet (used to create fond or browning for sauce)
- Place thighs in skin side down and turn when browned
- Brown the other side and then remove to plate
- Turn down heat and add shallots and garlic
- Cook until softened
- Add chicken stock, wine and vinegar
- Stir and lift fond off of pan
- When simmering add thighs back to pan
- Put into 325F oven for about 30 minutes until thighs reach 195F
- Remove thighs to plate and tent to keep warm
- Reduce sauce to 1 1/4 cups
- Take off heat, add butter and tarragon
- Whisk into sauce and add 1 tsp vinegar
- Pour sauce onto plate with thighs and serve
Video
Rhubarb Barbeque Sauce
Delicious use of rhubarb that goes beautifully with pork ribs or chicken
Equipment
- 1 sauce pot
Ingredients
- 2 cups rhubarb sliced fresh or frozen
- 1 cup strawberries halved
- 2 tbsp olive oil
- 1/2 cup onion minced
- 3/4 cup brown sugar
- 1/2 cup ketchup
- 1/4 cup whisky Bourbon, Scotch, Rye
- 1/4 cup Robertson Estate Cabernet Sauvignon vinegar
- 1/8 cup soya sauce
- 1/8 cup honey
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp ground pepper
- 1/2 tsp red pepper flakes
Instructions
- Put rhubarb and strawberries into pot and cover with water. Cook for 10 minutes then drain in colander.
- Saute onion in pot with olive oil. Once soft add the rest of the ingredients and the rhubarb strawberry mixture.
- Simmer for 45 minutes. Cool and blend.