Braised Chicken With Shallots and Vinegar

Braised Chicken with Shallots and Vinegar

Tim and I are eating lighter and healthier and here is a delicious chicken dish we made this weekend.

4 large chicken legs approximately 14 ounces each, seasoned with salt and pepper.

1 cup of cornichons in their brine, sliced a few times lengthwise

1 cup thinly sliced shallots
1 cup cider vinegar
1 quart excellent-quality chicken stock
1 -12 ounce bottle excellent-quality hard cider
1/4 cup olive oil
4 tablespoons cold unsalted butter, cut into small cubes
2 tablespoons roughly chopped flat-leaf Italian parsley, chopped at the last minute before serving
Coarse kosher salt and freshly ground pepper to taste

1. Heat a heavy -bottomed, wide pan (one with a tight-fitting lid that is just large enough to hold all four legs comfortably) over medium heat for a full minute.

2. Add the olive oil.  The oil should streak and ripple subtly when the pan is hot enough to cook in.

3. Add the seasoned chicken legs to the hot pan, skin-side down.  There should be a moderate hiss when the meat hits the pan.  Don't touch or move them for the first few minutes.

4. Brown the chicken legs on both sides, taking care not to tear the skin when turning.

5. Remove the browned meat to a platter.  Pour off any fat from the pan and discard.   Return the pan to the burner and reduce heat to low.

6. Add shallots to the pan and stir to prevent burning.  Some of the nice brown bits from the pan will start to coat the shallots.

7. Add the cornichons and their brine and continue stirring, loosening all the brown bits from the bottom of the pan.  Adjust the heat so the liquid is simmering gently.

8.  Arrange the browned chicken legs in one layer in the pan, pour in the vinegar, the chicken stock, and the hard cider, and then gently stir in and around the legs to bring all of the goodies together: shallots, cornichons, and liquids.

9.  Season the contents of the pan with more salt and pepper to taste--- the broth should be bright with acid and rich from chicken stock, and with as much salt and pepper needed to not taste wan or washed-out.

10. Bring the contents of the pan to a gentle simmer, cover tightly, slightly reduce the heat, and allow to braise on the stove top for 30 minutes.

11. Remove the lid and check the doneness of the meat by wiggling the leg and noticing it's flexibility at the thigh joint.   The meat of the drumstick should also be separating from the bone.  Re-cover and continue cooking another 10 minutes if needed to get meat that is just shy of falling off the bone.

12. Transfer chicken to plates.  Scatter the cubes of butter into the sauce and stir.  Spoon sauce over the chicken.  Sprinkle with the chopped parsley before serving.