Poultry: Vinegre by Recipe Cottage

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	Vinegre

		POULET AU VINAIGRE Chicken with Vinegar Sauce (Serves 4-5) 3 lb broiler-fryer chicken, cut into serving pieces, cleaned and dried 3 Tablespoons vegetable oil 1 Tablespoon butter 4 large shallots, minced fine (1/2 cup) 2 unpeeled garlic cloves 9 tablespoons red wine vinegar or raspberry vinegar salt and pepper 2 tablespoons tomato sauce 1 Tablespoon butter, divided into small pieces Heat oil over medium heat in large skillet; add chicken pieces and saute until nicely browned on all sides. Remove to warm platter. reduce heat to low. Add butter, shallots and unpeeled garlic cloves to same skillet; saute over medium-low heat until shallots are golden brown, about 7 - 10 minutes, stirring often. (at this point the recipe can burn easily). Away from the heat, add 3 tablespoons vinegar, salt and pepper. Return to heat; cover and simmer for 10 minutes. Return chicken pieces to skillet; add remaining 6 Tablespoons vinegar; cover and cook over low heat 25 - 30 minutes more or until fork-tender. Remove chicken to serving dish; keep warm. Discard garlic; add tomato sauce to juices in skillet and blend over very low heat; beat in butter pieces one at a time; reheat slowly; serve over chicken. Decorate with parsley or watercress.