From the cookbook author Anne Willan, I learned her version of this classic recipe during my stay at her home in Burgundy. To tell the truth, I like it even better than sauteed chicken in wine, because the extra acid and lack of cream makes a tangier, less cloying dish.
| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 10 min |
| Cook: | 1 hr 30 min |
| Yield: | 4 servings |
Ingredients
- 3 1/2 pounds mixed chicken drumsticks and thighs
- Salt and pepper
- 3 tablespoons unsalted butter
- 1 head garlic, broken into unpeeled cloves
- 1 cup red wine vinegar
- 1 pound tomatoes, roughly chopped
- 1 tablespoon tomato paste
- 4 sprigs fresh thyme
- 4 sprigs fresh flat-leaf parsley
- 1 bay leaf
- 1 cup chicken stock
- Chopped fresh parsley leaves, as needed
Instructions
- Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, 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, so 5 minutes per side is about right. 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. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle 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 saucepan, 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. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.
Reviews
A definite addition to our weeknight rotation. Thumbs up from my kids!
This is a wonderful recipe I have made it many many times through the years. I saw Laura on tv long time ago and tried it the next day at home. It was a hit with family and friends. I make it when having company. I usually make mine with chicken thighs Please give this recipe a try. We like it served with mashed potatoes.
Ooops….typo in my previous post. Laura’s recipe (originally by Anne Willan where Laura spent a summer calls for PEELED garlic and a whole chicken cut into pieces. Works perfectly every time and is delicious.
This dish was simple to put together, though I don’t value simplicity that much. The real value is how it turned out. The vinegar (i used champagne vinegar turned out sweet when complete. This was one of the most delicious chicken recipes I’ve come across. I made it pretty much to spec with the exception of the type of vinegar. I’ll make it again
Although I love Laura Calder’s TV show, I was very disappointed in this recipe. I had watched and recorded the show when she cooked it — however, neither the show nor the recipe online works. In the TV show, she uses peeled garlic — but in the recipe is says to use UNpeeled garlic. I was also at a loss as to what temperature to use. I tried three times, and each time I got to a black, ugly mess in the pan after cooking the garlic and had to throw it out. On the fourth try, I just used common sense, peeling the garlic, cooking it on low heat, then removing it because it was still burned. On the fourth try I finally ended up with something decent enough to eat, and it was delicious. Since then I have used both canned tomatoes and fresh, and have also substituted canned tomato sauce for the paste. I will make it again using my own techniques.
The chicken has so much flavor and the sauce is just yummy!! My husband was speechless! I think next time I would cook the sauce more, because the timing listed in the directions didn’t feel long enough. I used bonesless skinless chicken breasts, so the initial browning took a little longer and I am guessing the skin tastes better in these recipes but I really enjoyed making and eating it.
I am a huge vinegar lover so this dish was perfect for me. I make it using boneless, skinless chicken breasts and just cook it for less time–it always comes out very moist and tender. I also substitute canned, diced tomatoes and use whatever herbs I have on hand and I dont bother straining the sauce. I just pick the garlic out, discard the peels, and mash it back into the tomatoes, which I then serve on top of the chicken. It has an amazing flavor and is truly restaurant-quality. Great for guests!
I used diced canned tomatoes and boneless skinless thighs for this. It turned out pretty good. I did not fully strain mine and left the sauce somewhat chunky. Did not reduce too much either. I served the chicken and sauce with rice.
It did take a while longer to cook than the 30 minutes, but darn was it worth it! I’m another one of the cooks who doesn’t follow the recipe to the “T”. I didn’t have any fresh thyme so I used dry, and dry parsley, and I used Balsamic vinegar too! Everyone loved it!
I worked at French restaurant on the West Coast during the 70’s. A Belgian cook made this dish, and I’ve been looking for the recipe for a long time. This is simple cooking at it’s best.