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Old 08-17-2011, 01:40 PM   #1
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ChefJune's Signature Dish

I had to think about this one. For years I've called my favorite Scallop dish "my signature recipe." However, the recipe below is the one my friends request most often.


Chicken in Red Wine Vinegar Sauce
I include this divine Lyonnaise dish in a class I have taught many times featuring four (and sometimes five!) chicken dishes from different parts of France. Many of my students are put off by the title of the recipe, but when the class is over, they almost unanimously declare this dish to be their favorite!
makes 6 servings
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
one whole chicken (about 4 pounds) cut into 10 pieces—you could use all breasts or all leg portions if you prefer, but the meat should be on the bone)
sea salt & freshly ground black pepper to taste
4 shallots, finely chopped
1 cup top quality red wine vinegar
1 cup crème fraîche (or heavy cream, preferably not ultrapasteurized)
finely chopped fresh (flat-leaf) parsley for garnish

1. Mix salt and pepper together in a small bowl.
2. Heat the oil and melt the butter in a deep-sided 12-inch sauté pan over medium-high heat. (If your pan isn’t large enough to hold all the chicken in a single layer, use 2 smaller pans, and put half the chicken, oil, and butter in each one.) Rub the chicken pieces with the salt and pepper mixture. When the oil is hot but not smoking, use tongs to add the chicken, skin side down. Brown on both sides until the skin becomes beautifully golden brown, and the chicken is thoroughly cooked, about 12 minutes on each side.

3. Remove the chicken to a serving platter and cover loosely with aluminum foil to keep warm. Pour off about one-half the fat in the pan. Add the shallots to the remaining oil and brown over medium high heat. Slowly add the vinegar to the skillet and boil until reduced by half. (The fumes will definitely clear your sinuses—great for a cold!!) Add the crème fraîche and cook until the mixture is well blended and has turned a nutty brown color, about 5 minutes. Return the chicken to the pan to coat thoroughly and heat briefly in the sauce.

4. Return to the platter, garnish with parsley, and serve immediately. If there is extra sauce, pass it in a small bowl.


Teacher’s Tips: 1.Be sure the vinegar has boiled down enough before you add the crème fraîche or you’ll end up with a beige, watery sauce.
2. Pork chops also work admirably in this preparation. Brown Chinese vinegar makes a tasty substitution for the red wine vinegar, as well.
Serve this with a cru Beaujolais (NOT Nouveau), if you want to be regionally specific. Its fruity character goes so well with it.

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Old 08-17-2011, 05:19 PM   #2
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wow, this looks good.

copied and pasted. thanks, june.

at first i wondered why you cooked the chicken through thinking it was going to be a braise of some sort, but i see it's more of a "gravy" dish, if you will.

i'll be making this soon. just have to figure out how to cut a few calories out of the cream without losing too much flavour or i'll be eating this alone.
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Old 08-18-2011, 01:00 AM   #3
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Yum, looks divine!
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Old 08-18-2011, 01:31 AM   #4
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I love vinegar :) I'll try this, it looks good!
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Old 08-18-2011, 02:43 AM   #5
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Winner Winner Chicken Dinner
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Old 08-18-2011, 06:49 AM   #6
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Gotta try this one!!! ~~~ Thanks Miss June for sharing!
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Old 08-18-2011, 11:07 AM   #7
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June thank you for a wonderful recipe. I plan to do this one Sunday for our meal I have friends who love chicken and wine so I'm done a c&p and will make them happy with your recipe.
Thank you
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Old 08-18-2011, 11:18 AM   #8
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This sounds delicious!
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Old 08-18-2011, 12:24 PM   #9
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Quote:
Originally Posted by ChefJune View Post
...For years I've called my favorite Scallop dish "my signature recipe."...
Scallops are second only to sushi with me, and if the sushi IS scallops, well, I'm in hog-heaven!

Could you please post your scallop recipe in another thread? Purty purty please?
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Old 08-27-2011, 04:15 PM   #10
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Yummy :) I wonder if I've eat this before...
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ChefJune's Signature Dish I had to think about this one. For years I've called my favorite Scallop dish "my signature recipe." However, the recipe below is the one my friends request most often. [B][U][FONT=Arial]Chicken in Red Wine Vinegar Sauce[/FONT][/U][/B] [FONT=Arial]I include this divine Lyonnaise dish in a class I have taught many times featuring four (and sometimes five!) chicken dishes from different parts of France. Many of my students are put off by the title of the recipe, but when the class is over, they almost unanimously declare this dish to be their favorite![/FONT] [FONT=Arial]makes 6 servings[/FONT] [FONT=Arial]3 tablespoons extra-virgin olive oil[/FONT] [FONT=Arial]1 tablespoon unsalted butter[/FONT] [FONT=Arial]one whole chicken (about 4 pounds) cut into 10 pieces—you could use all breasts or all leg portions if you prefer, but the meat should be on the bone)[/FONT] [FONT=Arial]sea salt & freshly ground black pepper to taste[/FONT] [FONT=Arial]4 shallots, finely chopped[/FONT] [FONT=Arial]1 cup top quality red wine vinegar[/FONT] [FONT=Arial]1 cup crème fraîche (or heavy cream, preferably not ultrapasteurized)[/FONT] [FONT=Arial]finely chopped fresh (flat-leaf) parsley for garnish[/FONT] [FONT=Times New Roman] [/FONT] [FONT=Arial]1. Mix salt and pepper together in a small bowl. [/FONT] [FONT=Arial]2. Heat the oil and melt the butter in a deep-sided 12-inch sauté pan over medium-high heat. (If your pan isn’t large enough to hold all the chicken in a single layer, use 2 smaller pans, and put half the chicken, oil, and butter in each one.) Rub the chicken pieces with the salt and pepper mixture. When the oil is hot but not smoking, use tongs to add the chicken, skin side down. Brown on both sides until the skin becomes beautifully golden brown, and the chicken is thoroughly cooked, about 12 minutes on each side.[/FONT] [FONT=Arial] [/FONT] [FONT=Arial]3. Remove the chicken to a serving platter and cover loosely with aluminum foil to keep warm. Pour off about one-half the fat in the pan. Add the shallots to the remaining oil and brown over medium high heat. Slowly add the vinegar to the skillet and boil until reduced by half. (The fumes will definitely clear your sinuses—great for a cold!!) Add the crème fraîche and cook until the mixture is well blended and has turned a nutty brown color, about 5 minutes. Return the chicken to the pan to coat thoroughly and heat briefly in the sauce.[/FONT] [FONT=Arial] [/FONT] [FONT=Arial]4. Return to the platter, garnish with parsley, and serve immediately. If there is extra sauce, pass it in a small bowl. [/FONT] [FONT=Arial][B][I]Teacher’s Tips:[/I][/B] 1.Be sure the vinegar has boiled down enough before you add the crème fraîche or you’ll end up with a beige, watery sauce.[/FONT] [FONT=Arial]2. Pork chops also work admirably in this preparation. Brown Chinese vinegar makes a tasty substitution for the red wine vinegar, as well.[/FONT] [FONT=Arial]Serve this with a cru Beaujolais (NOT Nouveau), if you want to be regionally specific. Its fruity character goes so well with it.[/FONT] [FONT=Times New Roman][/FONT] 3 stars 1 reviews
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