POULETTE AU VINAIGRETTE, BOCUSE

Poulet au Vinaigrette, Bocuse

• 3 tablespoon clarified unsalted butter or 2 tablespoon unsalted butter and 1 tablespoon peanut oil
• 4 unpeeled garlic cloves 
• 1 (2 1/2- to 3-pound) whole chicken, cut into 10 pieces  Kosher salt 
• Freshly ground black pepper 
• 1/2 cup mild white wine vinegar or rice vinegar 
• 3/4 pound very ripe red tomatoes, peeled, cored, seeded, and cut into 1/4-inch pieces (about 1 1/2 cups) 
• 2 tablespoons chopped fresh flat-leaf parsley  
• 2 tablespoon unsalted butter

How to Make It

Step 1    

Preheat oven to 200°F. Heat clarified butter and garlic in a large, heavy-bottomed skillet over medium-high. (The skillet should be large enough to hold all the chicken pieces in 1 layer.) Cook until the sound of sizzling butter has faded, about 3 minutes. Add chicken pieces, and cook until pieces are lightly browned, 5 to 7 minutes, flipping once after 3 minutes. Sprinkle liberally with salt and pepper.

Step 2    

Add vinegar, and bring mixture to a brisk boil over medium-high; top chicken with tomatoes and parsley. Reduce heat to low; cover and cook until chicken is cooked through, about 15 minutes, flipping chicken pieces after 7 minutes. Transfer chicken to a baking dish, and keep warm in preheated oven.