Tampa, Florida - Audra Nasser of Tampa's Dinner Done creates a French dish that is rich in taste.
Chicken in Cider Vinegar Sauce (Poulet Au Vinaigre)
French style comfort food! A deliciously tangy sauce over roasted chicken.
1 whole chicken, skinned and cut into pieces
Salt and pepper to taste
2 Tbsp butter
2 Tbsp olive oil
2 Tbsp minced garlic
¼ cup sliced green onion
½ cup apple cider vinegar
1 cup white wine
1 ½ cups chicken stock
1 Tbsp tomato paste
2 Tbsp cornstarch dissolved in 4 Tbsp water
Chopped parsley for garnish
Preheat the oven to 350F. Season the chicken with salt and pepper. Heat butter and olive oil in a large skillet over medium-high heat. Brown the chicken for 6-8 minutes, turning once and then transfer to a greased casserole dish.
In the same skillet over medium heat, add garlic, green onions and sauté for 1-2 minutes. Add wine, vinegar and deglaze the pan, stirring in all the flavorful brown bits in the bottom of the pan. Simmer 3-5 minutes until the sauce reduces slightly, then whisk in the chicken stock, tomato paste and cornstarch.
Reduce heat and let simmer 5-7 minutes more until sauce again thickens slightly. Pour over chicken and bake 35-40 minutes until cooked throughout, reaching an internal temperature of 165F.
Did you know? Poulet Au Vinaigre is of the great poultry dishes from Lyons, France. It was originally a peasant dish.
Nutritional Info Per Serving: Serves 4. 299 cal, 6.4g fat (2g sat), 118mg chol,878mg sodium, 11g carb, 1g fiber, 2g sugar, 38g protein. Nutritionals calculated based on 1 tsp salt; 1 tsp pepper. Counts will vary depending on actual ingredients used and size of chicken.
Nutrition Notes: Significantly lower sodium in this dish by using a low-sodium chicken broth and substituting your favorite salt substitute for table salt.
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Tampa - Brandon - Centreville, VA
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