No stories to tell, just that I have a new cooking buddy. Remember the Salmon en Croute, well I just discovered this recipe from Laura Calder. I tell you she makes everything look so easy and the end result is your losing your table manners and licking your fingers.
The recipe calls for a whole 3-1/2 pound chicken cut into 8 pieces. I had 6 drumsticks and two thighs in freezer.
Ingredients:
Adapted from French Cooking at Home
Chicken
Salt and fresh ground pepper to taste
2 tablesppon of butter, plus another for finishing sauce
1 tablespoon of olive oil
8 cloves of garlic, peeled
1 cup white wine vinegar – I used red (recommend)
1 cup of chicken stock
1 tablespoon tomato paste
4 medium tomatoes – I used 10 heirloom which I had at hand
1 bay leaf
1 large thyme sprig
1/2 cup parsley ( save some for garnish)
Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet and add the olive oil. Then add chicken a few pieces at a time, brown the chicken well on all sides. You’re not cooking the chicken here; just making the skin crisp and giving it color, 5-7 minutes per side. Remove the chicken to a plate.
Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Add thyme, parsley, and bay leaf to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm.
Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a sauce pan, and if it’s still not concentrated enough for you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken.
BUEN PROVECHO!
platanosmangoes.com 
Norma, this is my kind of recipe! It looks amazing. Question: does the final dish taste super vinegary or does the flavor mellow while cooking?
Not only does this look good, I know it tasted delicious based on the recipe. I hope there was a crusty loaf of bread on the table to sop all that good juice. I’m definitely doing this next time I make chicken.
And to think that Laura went to school for linguistics. We are glad she found her calling and joined our world. I am with Joan. I have the bread for sopping up the juices but sadly no chicken.
This looks so comforting! A big pot of tomato-vinegar heaven. I can almost smell it off my screen.
The taste of vinegar is very light after the reduction…I just loved the tanginess of it all
I love braised chicken recipes like this. Another to add to my collection. Looks and sounds fabulous.
I’m always looking for new chicken recipes and I think you prepared a real winning dish here. Interesting addition of reduced red wine vinegar, I really like this one!
We make this dish in Argentina. It is called “pollo al escabeche” I never understood the meaning of the last word. In any case, it’s delicious, and thanks for reminding me of it! It was one of my mother’s favorite!
For us Escabeche dishes are prepared with vinagre.
your pot looks delicious and bursting with flavours. I think the vinegar also helps to tenderise the chicken further… must be so good!
The chicken stew looks so tasty and loaded with flavours!
That looks yummy!
Wow! That looks so yummy! The addition of vinegar is interesting. I’m sure this tastes great!
this sounds amazing.
on a random note i fell in love with escabeche in belize — but i realize their escabeche is very different than the Mediterranean version (it’s more of a soup) with the exception that it does use vinegar to marinate
Delicious chicken dish,Norma!Wonderful flavors.
This is so hearty and healthy as well! Looks awesome!!!
Norma esto luce espectacular!! :D. Laura Calder también es una de mis Chef favoritas y de verdad hace que todo luzca fácil de hacer, creo que su cocina es una de las más sencillas y deliciosas que he visto y probado.
Divino!!!
De veras come el salmon en croute que hize hace poco