Chicken with vinegar and garlic
A braised dish where the vinegar deglazes the pot and, as it reduces, turns into a glossy sauce that coats the meat.
Ingredients
- 1chicken, jointed
- 12unpeeled garlic cloves
- 5 tbspSIDNA garlic-flavoured vinegar
- 1 tbspSIDNA Dijon mustard
- 20 clchicken stock
- 3 tbspoil
- thyme, salt, pepper
Method
Brown the chicken pieces on all sides in hot oil, then set them aside.
Pour off the excess fat, add the unpeeled garlic and let it colour for a minute over low heat.
Pour in the vinegar and scrape the bottom with a spoon to lift the juices. Let it reduce by half.
Return the chicken, add the stock and thyme, cover and simmer for 35 minutes over low heat.
Remove the chicken, whisk the mustard into the sauce off the heat. Spoon over and serve.
Mustard always goes in off the heat: past boiling it loses its bite and can split the sauce.
SIDNA products used in this recipe
Discover the vinegars and condiments that make all the difference in this recipe.
Garlic-Flavored Alcohol Vinegar
Frank and fragrant, our garlic-flavored alcohol vinegar elevates marinades, sauces, and vinaigrettes with a touch of character. The ally for cuisines that love bold flavors.
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Dijon Mustard
Strong and spicy, our Dijon mustard awakens meats, vinaigrettes, and sandwiches. A bold character for a smooth texture.
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