The Modern Kosher Kitchen by Ronnie Fein

Author:Ronnie Fein
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2014-10-26T16:00:00+00:00

SERVING SUGGESTIONS AND VARIATIONS: Use 4 bone-in chicken breast halves, 4 whole chicken legs, or a whole cut-up chicken.

BRAISED CHICKEN WITH TANGERINE JUICE AND BALSAMIC VINEGAR

This is an easy dish I cook during the week because it doesn’t take much preparation. My daughters say—and I must agree—it is another riff on old-fashioned chicken fricassee (they don’t like the name “fricassee”). Whatever you want to call it, though, the tender chicken and gravy is a comfort, especially alongside mashed potatoes or egg noodles.

1 cut-up chicken, about 3 to 4 pounds (1.4 to 1.8 kg)

3 tablespoons (45 ml) vegetable oil, divided

1 medium onion, sliced

1/2 cup (120 ml) tangerine juice

1/2 cup (120 ml) chicken stock

1/4 cup (60 ml) balsamic vinegar

1 teaspoon grated fresh tangerine peel

1 teaspoon fresh thyme leaves

Salt and freshly ground black pepper, to taste

Rinse and dry the chicken and set the pieces aside. Heat 2 tablespoons (30 ml) vegetable oil in a sauté pan over medium heat. Cook the chicken a few pieces at a time for about 8 minutes or until lightly browned, turning the pieces occasionally. Remove the chicken to a dish. Add the remaining tablespoon (15 ml) vegetable oil to the pan. Add the onion and cook for about 2 minutes. Return the chicken and any accumulated juices to the pan. Mix the juice, stock, balsamic vinegar, tangerine peel, and thyme leaves and pour over the chicken. Sprinkle with salt and pepper. Cover the pan and cook for 25 to 30 minutes or until the chicken is cooked through. Remove the chicken to a serving platter. Using a slotted spoon, remove the onions from the pan fluids and spoon them over the chicken. Place the pan over high heat and boil the pan juices for 2 to 3 minutes or until slightly thickened. Pour over the chicken or serve separately.

Yield: Makes 4 servings

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