Recipe courtesy of Wolfgang Puck
Chicken with Tomato and Apple Balsamic Vinegar
- Level: Easy
- Yield: 4 servings
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
Ingredients
4 chicken halves
Salt and freshly ground black pepper
3 tablespoons olive oil
3 tablespoons chopped onion
1 tablespoon minced garlic
1/4 cup white wine
1 cup apple balsamic vinegar or balsamic vinegar
3 cups tomato concasse (skinned, seeded, and diced tomatoes)
3 tablespoons butter
1 bouquet garni (celery, bay leaf, parsley, and leek tied in a bundle)
Directions
- Season the chicken with salt and pepper. Heat a large saute pan until very hot. Add oil and when almost smoking, add the chicken and saute until golden brown on all sides. Add the onion and garlic. Cook for 2 minutes.
- Transfer meat to a plate and keep warm. Deglaze pan with the wine and vinegar. Reduce by half. Add the tomato, butter, and bouquet garni. Bring to a boil and add the chicken. Reduce heat and simmer for 20 minutes or until chicken is cooked. Remove chicken, and with an immersion blender, blend sauce.
- Place chicken back into the sauce. Rectify seasoning. Bring to a boil and serve.