Pan Roasted Chicken with Garlic and Vinegar
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: French
Serves: 4
Ingredients
  • 1 - 3½ pound chicken cut into 8 pieces
  • kosher salt
  • 2 tablespoons grapeseed oil
  • 2 tablespoons unsalted butter
  • 12 unpeeled garlic cloves lightly crushed
  • 6 thyme sprigs
  • ¾ cup red wine vinegar
  • 7 oz tomatoes chopped
  • fleur de sel and freshly ground pepper
  • freshly chopped tarragon
Instructions
  1. Heat oven to 475. Set a large cast-iron skillet over high heat until very hot. Season chicken pieces with salt. Reduce heat of skilled to medium high and add oil. Add chicken skin side down, 1 tablespoon butter, garlic and thyme and cook until skin is browned about 5-7 minutes.
  2. Turn chicken skin side up and transfer skillet to lowest rack. Roast chicken until breast juices run clear about 10-15 minutes. Transfer breasts to platter. Return skillet to oven and cook until leg juices run clear - another 5-10 minutes. Transfer legs to platter and discard garlic and thyme.
  3. Pour off fat in skillet. Set skillet over high heat. Add vinegar and simmer scraping up brown bits about 1 minutes. Add tomatoes and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes. Remove skillet from heat and add remaining butter and stir until it melts.
  4. Spoon sauce over chicken ,sprinkle with salt/pepper, garnish tarragon
Recipe by Tout va bien! (tm) at https://christymajors.com/the-french-winophiles-rhone-gone-crazy/