Chicken in Vinegar Sauce

A new-world version of traditional poulet au vinaigre de vin, but with fresh tomatoes instead of tomato paste, lower-acid rice vinegar in place of red wine vinegar and significantly reduced amounts of butter, all of which works perfectly with our Frolic Viognier.

Ingredients

• unsalted butter  ·  4 tablespoons 
• extra-virgin olive oil  ·  4 tablespoons 
• garlic cloves, unpeeled  ·  4 
• One 3 3/4 pound chicken, cut into 10 pieces  ·   
• Kosher salt and freshly ground pepper  ·   
• rice vinegar  ·  1/2 cup 
• medium tomatoes, seeded and cut into 1/2-inch dice  ·  2 
• chopped flat-leaf parsley  ·  2 tablespoons 

Instructions

In a large, deep skillet, Add one tablespoon of olive oil and heat on medium to high heat until the oil is shimmering, but not smoking. Then Add the garlic.

Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until browned on one side, about 2 minutes.

Add another tablespoon of olive oil and brown the other side, about 2 minutes.

Add the vinegar, butter, and tomatoes and bring to a simmer. Cover and simmer over moderately low heat until the chicken is cooked through, about 15 minutes.

Transfer the chicken to a platter and keep warm.

Boil the sauce over moderately high heat until slightly thickened, about 4 minutes. Remove from the heat.

Whisk in the remaining 2 tablespoons of butter and stir in the parsley; season with salt and pepper.

Pour the sauce over the chicken and serve with a chilled Frolic Viognier.

Tommy’s Tips:

• Make sure your deep skillet is large enough to allow some space between the pieces of chicken. This will enable you to get a nice deep brown color on the skin of your chicken.