- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 19 Times
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.
- 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
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 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.