Poulet au Vinaigre: Chicken in Vinegar
Shared by the Pantry Seattle
Recipe adapted from Jay Guerrero
Yield: 4 servings
Ingredients
4 chicken leg quarters
2 shallots, minced
2 sprigs tarragon
2 cloves garlic, peeled and lightly crushed
2 bay leaves
3 ounces creme fraiche
3/4 cup white wine vinegar
1/4 cup white wine
3 tablespoons tarragon, chopped
Neutral oil, such as safflower
2 tablespoons of butter
Kosher salt, to taste
Freshly ground black pepper, to taste
Instructions
Dry off the chicken legs with some paper towels to remove as much moisture as possible. Season the legs with kosher salt and a few turns of black pepper and let rest in the refrigerator; overnight, if possible, but 30 minutes is fine too. In a heavy bottomed, medium sized pan with a lid, heat a film of oil and the butter on medium high heat. After the butter stops foaming and quiets down, add the chicken skin side down and brown undisturbed (if it seems like things are moving too fast, turn down the heat), about 5-8 minutes. Flip the legs and brown the other side for another 5-8 minutes, then remove to a plate and set aside while you make the braising liquid.
Make sure you are at a medium heat, and add the shallots and garlic, cooking until softened and lightly colored, about 3 or 4 minutes. Add the tarragon, bay leaves and the white wine vinegar and scrape up any browned bits (fond) at the bottom of the pan. Add the white wine and return the chicken legs to the pan. If it seems like there is too much liquid, reduce until it reaches about halfway up the sides of the legs. Make sure the liquid is bubbling gently but steadily and cover with a piece of parchment cut to fit the pan, and then the lid.
Check the legs every 10 minutes or so, flipping them over and making sure the liquid isn’t bubbling too rapidly. You’re looking for medium-paced bubble, not a hard boil. After about 30 minutes, check the legs for doneness- poke them in the thickest part with a knife and make sure the juices run clear. Transfer the legs to a serving vessel and remove the tarragon sprigs from the sauce. Whisk in the creme fraiche and check for seasoning, spoon the sauce over the chicken and garnish with the chopped tarragon.