Len's Recipe of the Month - February 2022

 

The versatile chicken thigh stars in yet another recipe here.  And why not?  It's likely the part of the bird with the most flavor and adapts so well in so many recipes.

This one comes from America's Test Kitchen and it is chicken in vinegar sauce.   Or Chicken Lyon as in France.  It's quite tasty and the prep time is easy.

First off, mince a shallot and three cloves of garlic.   Put aside.

Preheat an oven at 325 degrees with the rack in the center.

You'll want to use perhaps four to six chicken thighs for this.   Pat the meat dry with a paper towel as that will ensure a good sear.   But don't forget to season them liberally with Kosher salt and pepper.

In a pan or a dutch oven with simmering EVO, add the thighs with the skin side down.   Let them go for about eight minutes.   Then flip them for another four.  Take them out and put aside on a plate.

Skim the residue of the pan or dutch oven and leave only about two tablespoons of oil.   Add the shallot and garlic.   Cook over medium heat for three minutes.

Now whisk in the following.

1 cup of chicken broth or stock.

1 cup of white wine.

1/3 cup of red wine vinegar.

Let this reduce down over high heat for about five minutes.  Put the chicken back in, skin side up.

Put the uncovered pan or Dutch oven into the oven for 45 minutes.

Once removed, take the chicken out and cover them with foil to keep them warm.

To the sauce/liquid in the pot, add one tablespoon of tomato paste.  Stir that in and then add two pats of unsalted butter to complete the silkiness of the sauce. Let that all come together for about three minutes and then add the chicken back in.  Let it all cook as one for about another three minutes.

Then serve with either rice or noodles or pasta on the side.

Bon appetit!

Dinner last night: Leftover pasta and meatballs.