Poulet Mistral
Unknownpage 57
Ingredients
- 1 Head Garlic, cloves separated but not peeled
- Salt
- 3 Tablespoons Butter
- 1 and 1/2 Cups Chicken Stock or Broth
- 1/4 Cup Unsalted Butter, cut into pieces
- 3 and 3/4 Pounds Chicken, in pieces
- Freshly Ground Black Pepper
- 1/2 Cup Red Wine Vinegar
- 1/2 Can Beef Stock or Broth
- 2 Medium Tomatoes, seeded and diced
Instructions
Preheat oven to 375 degrees. Peel 1 garlic clove and cut in half. Rub into the chicken. Season the chicken with salt and pepper. Melt the 3 tablespoons of butter in a heavy large skillet over medium-high heat. Add the chicken and cook until brown on all sides. Transfer to a large metal baking pan. Add unpeeled garlic cloves. Bake until chicken is cooked through, about 24 minutes. Arrange chicken on a platter. Squeeze garlic between your index finger and thumb to release from the skin and arrange around the chicken. Tent chicken and garlic with foil to keep warm. Degrease the juices in the baking pan. Add vinegar to the pan and bring to a boil, scraping up any browned bits. Transfer mixture to a heavy medium saucepan. Cook over medium heat until reduced to 1 tablespoon, about 2 minutes. Add both stocks and juices exuded from the chicken on the platter and boil until reduced to 1/2 cup, about 15 minutes. Whisk in 1/4 cut butter 1 piece at a time. Add the diced tomatoes and stir until heated through. Pour sauce over chicken and garlic and serve. Serves 4.