Friday, 17 April 2015

Chou’s Vinegar Chicken

Who Knew Vinegar Could Take Chicken to the Next Level?Ingredients 8-10 chicken drumsticks
4 whole garlic cloves, peeled
1 tbsp butter
1 tbsp sunflower oil
1/3 cup balsamic vinegar
¼ bottle of dry white wine
1 heaping tbsp tomato paste
1 tbsp Dijon mustard
2 tbsp heavy cream (optional)
Salt and pepper to taste
Instructions1. Take your chicken out of the fridge to bring it to room temp. Pat your chicken with paper towels to remove excess moisture and sprinkle all the drumsticks with a little bit of salt.

2. Put some paper towels on a plate and set near your stovetop.

3. Heat 1 tablespoon of butter and 1 tablespoon of sunflower oil in a pan over high heat, until butter has fully melted and oil is very hot.

4. Once the oil is nice and hot, add the chicken and cook until the skin is crispy and the color is golden brown (but don’t let the meat cook through yet). Add the full garlic cloves towards the end of browning.

5. Move the browned chicken to your plate with paper towels.

6. Pour 1/3 cup of vinegar and deglaze the pan (translation: take a wooden spoon and scrape the bottom of the pan so you remove all the yummy crispy bits).

7. Wait 5 minutes until vinegar is reduced and then put the chicken back in.

8. In a bowl, combine the quarter bottle of white wine, the tomato paste, and Dijon mustard.

9. Pour the wine mixture on top of the chicken. Reduce heat to low/medium and cook for about 30 minutes or until chicken meat is cooked through. Turn the chicken after 10-15 minutes to make sure the chicken is coated and cooking evenly.

10. About 2 minutes before your remove the chicken from the heat, you can add in the cream and mix in well.

11. Add salt and pepper to taste. Move the chicken to a serving platter, pour all the yummy sauce and garlic all over the chicken, and serve. source:

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