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Friday, August 30

Braised chicken with aged red wine vinegar

Chicken quarters, skinned, separated at the leg and thigh, rinsed in cool water, dried
3 ½ pounds
Salt, fine sea

Pepper, freshly ground

Olive oil, extra virgin
2 tablespoons
Carrots, peeled, cut lengthwise, and then crosswise into 1/4 –inch semicircles
2 large
Shallot, finely chopped
1 large
Vinegar, aged red wine
1 cup
Bay leaves
2
Honey
1 tablespoon
Chicken broth, low sodium
½ cup
San Marzano tomatoes, well drained, diced
1 cup
Butter, very cold, cut into four pieces
2 tablespoons
Dill, coarsely chopped
2 tablespoons
  1. Season both sides of the chicken pieces with salt and pepper. 
  2. In a wide, heavy casserole or braising pot, warm the oil over medium-high heat. 
  3. Add the chicken pieces, browning on all sides well, turning with tongs, for at least 10 minutes, adding the carrots halfway through the cooking time. 
  4. Transfer the chicken pieces to a platter. 
  5. Tip the pot, and spoon out all but 1 tablespoon of the fat. 
  6. Add the shallot, and cook, stirring continuously, for 1 minutes. 
  7. Gradually add the vinegar, and scrape up the browned bits from the bottom of the pot. 
  8. Add the bay leaves and honey, return the chicken to the pot, and simmer, partially covered until the liquid is reduced in half, about 8 to 10 minutes. 
  9. Add the broth, tomatoes, ½ teaspoon salt, and pepper to taste. 
  10. Lower the heat so the liquid is barely simmering, and cover the pan. 
  11. Cook for 25 minutes, or until the chicken is tender. 
  12. Remove the pot from the heat, lift out the chicken, and discard the bay leaves. 
  13. Whisk the butter into the sauce until it is glossy and smooth. 
  14. Taste and adjust the seasonings with salt and pepper. 
  15. Return the chicken to the pot, and serve with plenty of chunky pan juices. 
  16. Sprinkle dill over each serving. 
Recipe adapted from The New Wine Country Cookbook by Brigit Binns.

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