← Back to Search Results
braising French
Chicken with Sherry Vinegar

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Poulet au Vinaigre de Xeres

This is a variation of legendary chef Fernand Point’s famous recipe, poulet au vinaigre. When I first tasted this dish, I was surprised to find that it did not exhibit the sharpness of the vinegar. Later, when I made the dish I realized that reducing the vinegar until only a small amount remained cut the sharpness.

In this recipe, the unique flavor created by the sherry vinegar will be a pleasing surprise. Sherry vinegar, having a rich sherry taste, is available in many gourmet stores, but if you have difficulty finding it, try the recipe with a good balsamic or red wine vinegar.

Yield: Serves 4

Ingredients

  • 4 tablespoons butter
  • 1 chicken (2 to 2½ pounds), quartered, or 4 boneless, skinless half breasts (about 1½ pounds), rinsed and patted dry
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 onion, cut in half
  • ¼ cup sherry vinegar
  • 2 shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 cup dry white wine
  • 1 tablespoon tomato paste
  • 2 teaspoons Glace de Viande (optional)
  • 4 sprigs parsley, chopped

Directions

1. In a 12-inch skillet, heat 2 tablespoons of the butter over medium-high heat. Add the chicken and brown well on both sides, about 3 to 4 minutes per side. Season with the salt and pepper.

2. Pour off any excess cooking fat. Add the onion to the pan, cover, and sauté gently over low heat for 15 minutes (10 minutes if using breasts).

3. Remove the chicken, but leave the onion, and pour off and reserve any pan juices. Add the vinegar and reduce until almost all of the liquid is evaporated, about 1 minute. Add the shallots, garlic, wine, and reserved pan juices. Return the chicken to the pan, cover, and simmer until the chicken is tender and juices run clear when the chicken is pierced with a roasting fork, about 10 minutes.

4. Remove the chicken and keep it warm on a serving platter. Discard the onion.

5. Stir in the tomato paste and glace de viande. Taste and adjust the seasoning with salt and pepper, if necessary. The sauce should be the consistency of light cream; if it is not, boil to thicken. Remove the pan from the heat and stir in the remaining 2 tablespoons of butter and the parsley. Pour the sauce over the chicken.


© 1988 Richard Grausman
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information based on using 1 1/2 pounds of boneless, skinless chicken breasts. Nutritional Information does not include optional Glace de Viande. For nutritional information on Glace de Viande, please follow the link above.

370kcal (18%)
35mg (4%)
8mg (13%)
126mcg RAE (4%)
802mg
58mg
37g
2g
1g
7g
138mg (46%)
353mg (15%)
8g (41%)
16g (25%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
desserts-4-today Desserts 4 Today
by Abby Dodge
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?