Chicken with Cranberry Vinegar Recipe

Chicken With Cranberry Vinegar

1 (2-1/2 pound) chicken, cut in small pieces
Salt and pepper to taste
Butter and oil as needed for frying, plus a bit more butter
15 baby carrots (more or less), chopped small
1 large onion, finely chopped
2 cloves garlic, minced
1/3 cup cranberry vinegar
1 bay leaf
1 cup beef stock
2 cups chicken stock
1 cup sour cream
chopped parsley
Season the chicken with salt and pepper, and brown the pieces lightly in butter and oil. Place the chicken pieces on a dish, and set them aside. Pour off the chicken fat from your skillet, and add a bit more butter. Sauté the vegetables until wilted and lightly colored. Stir in the vinegar and bay leaf.

Return the chicken to the skillet, and add stock almost to cover the pieces. (You may use a bit more or a bit less stock, depending on the size of your skillet.) Simmer chicken pieces until they are soft and the stock has reduced—for about half an hour. Remove the chicken again, and place it on a serving dish. Add sour cream to the sauce in the skillet, and cook over high heat until thickened. Pour over the chicken, and garnish with parsley. Serve with noodles and a salad. Serves 4 to 5.

Tinky Weisblat writes about food for a variety of periodicals.





















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Cranberry Vinegar

Cranberries, halved (two cups)
White vinegar (enough to cover berries?about 1-1/2 cups)
Sugar (2-1/4 cups)
Water (2-1/4 cups, depending on how much juice the berries produce)

Place cranberries in a saucepan (not iron, copper, or aluminum; vinegar reacts with them). Add just enough vinegar to cover the cranberries, and heat almost to boiling. Remove from heat, cover, and let sit overnight.
The next day, strain out the berry pulp through cheesecloth and discard. Measure the remaining colored vinegar. Then make a syrup of equal parts sugar and water, using just under 1-1/2 times as much of each as you have vinegar. (If you have 2 cups of vinegar, measure out just under 3 cups of sugar and the same amount of water.) Boil the syrup until it threads off a spoon.

Measure out equal portions of sugar syrup and vinegar and place the mixture in a saucepan. Boil for 10 minutes. Cool and strain into bottles.