Poulet au Vinaigre

• Source: Food & Wine

Ingredients:

• 3 tablespoon clarified unsalted butter

• 4 unpeeled garlic cloves

• 1 (2 1/2- to 3-pound) whole chicken, cut into 10 pieces

• Kosher salt

• Freshly ground black pepper

• 1/2 cup mild white wine vinegar or rice vinegar

• 3/4 pound very ripe red tomatoes, peeled, cored, seeded, and cut into 1/4-inch pieces (about 1 1/2 cups)

• 2 tablespoons chopped fresh flat-leaf parsley

• 2 tablespoon unsalted butter

Directions:

1. Preheat oven to 200°F.

2. Heat clarified butter and garlic in a large, heavy-bottomed skillet over medium-high. (The skillet should be large enough to hold all the chicken pieces in 1 layer.)

3. Cook until the sound of sizzling butter has faded, about 3 minutes.

4. Add chicken pieces, and cook until pieces are lightly browned, 5 to 7 minutes, flipping once after 3 minutes.

5. Sprinkle liberally with salt and pepper.

6. Add vinegar, and bring mixture to a brisk boil over medium-high; top chicken with tomatoes and parsley.

7. Reduce heat to low; cover and cook until chicken is cooked through, about 15 minutes, flipping chicken pieces after 7 minutes.

8. Transfer chicken to a baking dish, and keep warm in preheated oven.

9. Using a spoon, skim and discard fat from surface of vinegar mixture in skillet.

10. Continue to cook over low, undisturbed, until reduced by one-third, 3 to 4 minutes.

11. Remove garlic cloves; peel cloves, and mash garlic pulp into sauce with a wooden spoon until blended.

12. Add salt to taste.

13. Whisk in 2 tablespoons butter until creamy.

14. Transfer chicken to a platter; pour sauce over chicken, and serve immediately.

Author's notes: They use white wine vinegar here--I always use a high quality red wine vinegar when I make it. I like the flavor better and it looks nice. If you don't feel like clarifying butter, you can buy ghee from an Indian grocery store and it will work the same--basically you just don't want the milk proteins from the butter in the sauce. But clarifying butter is pretty easy and I do it in the microwave!

*Edit: formatting