Chicken fricassee with vinegar and herbs is a French version of chakhokhbili. It turns out a chicken in a thin acidic environment. If you constantly remove the fat that will be released during the cooking process, you can achieve a special delicacy of taste.
It is necessary
- For four servings:
- - chicken thighs - 4 pieces;
- - chicken legs - 4 pieces;
- - dry white wine - 100 ml;
- - one tomato;
- - tarragon leaves, parsley - 20 g each;
- - butter - 20 g;
- - four cloves of garlic;
- - wine red vinegar - 5 tbsp. spoons;
- - olive oil - 1 tbsp. the spoon;
- - ground black pepper, salt.
Instructions
Step 1
Heat a deep saucepan over high heat. Drizzle with olive oil, fry the chicken until golden brown. Season with salt, pepper, add butter and vinegar, boil for a minute so that the chicken pieces are covered with these ingredients.
Step 2
Now add wine, bring sauce to a boil, add chopped tomato, whole garlic cloves, chopped tarragon leaves. Cover the saucepan with a lid, put in the oven. Bake for 30 minutes at 150 degrees.
Step 3
Remove the dishes from the oven, place the chicken pieces on a plate, sprinkle with parsley. Serve separately the juice in which the chicken was stewed. Boiled beans will serve as an excellent side dish for this dish.
