Chicken With Two Vinegars

Ingredients

• 1 3- to 4-pound chicken, cut into serving pieces
• Salt and freshly ground black pepper
• ¼ cup olive oil
• 4 tablespoons unsalted butter
• ¼ cup red wine vinegar
• ¼ cup Champagne vinegar or other white wine vinegar
• 4 shallots, peeled and finely chopped
• ½ cup French chardonnay or other white wine
• 1 ½ cups chicken stock, preferably homemade
• 6 to 8 plum tomatoes, peeled, seeded, and finely chopped
• ⅓ cup heavy cream

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1268 calories; 93 grams fat; 31 grams saturated fat; 0 grams trans fat; 40 grams monounsaturated fat; 15 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 79 grams protein; 358 milligrams cholesterol; 898 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Season chicken with salt and pepper. In a large cast-iron skillet, heat the oil and butter over medium-high heat, and sauté chicken until golden brown, 5 to 7 minutes a side. Transfer chicken to a platter.
2. Pour off all but 1 tablespoon fat from the skillet. Add the red and white vinegars, and deglaze the pan, scraping the bottom with a spatula. Add the shallots, and sauté briefly until they become translucent. Add the white wine, and bring to a boil. Return chicken to the pan, cover, and reduce heat to low. Simmer for 15 minutes, then transfer chicken to a platter.
3. Add chicken stock and tomatoes to the pan. Stir with a wooden spoon until tomatoes begin to break down and form a sauce, about 10 minutes. Add heavy cream, bring to a boil, reduce heat to low, and return chicken pieces to pan. Cook until chicken is heated through and coated with sauce, 5 to 10 minutes. Serve, if desired, with steamed rice or small tubular pasta like ziti.

55 minutes