Poulet au Vinaigre de Vin

Chicken braised in broth, wine and vinegar sauce
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine French
Servings 4

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

Keyword chicken thighs, garlic, red wine vinegar, tarragon
Barbecue sauce cooking in pot

Rhubarb Barbeque Sauce

Delicious use of rhubarb that goes beautifully with pork ribs or chicken
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 4

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.
Keyword barbeque sauce, red wine vinegar, rhubarb, strawberry