Two Jewish Daughters Separated at Birth

My friend Bunny and I were both told by our Jewish mothers that we were peasant stock, an embarrassment to their narcissistic glamor and ethno-denial. We laugh about this because although we are 15 years apart we were born from the same kind of Jewish mother.

Chicken With Vinegar
Mark Bittman

Time40 minutes
Yield4 servings

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Andrew Scrivani for The New York Times

Chicken with vinegar is one of the great poultry dishes from the area around Lyons, France, where the chickens are considered by many to be the best in the world. The variations are numerous, but the piercing flavor of vinegar is so dominant that it matters little whether you use shallots or garlic, thyme or tarragon. One technical note: Most wine vinegar sold in the United States has an acidity level of 7 percent; many French vinegars are just 5 percent acidity. So it's best to cut strong vinegar with some water, as I do here.

Featured in: The Minimalist; A Three Star Peasant Dish.

Chicken, Red Wine Vinegar
Ingredients

2 tablespoons olive oil
1 3-pound chicken, cut up for sauteing
Salt and freshly ground black pepper
¼ cup minced shallots or scallions
1 cup good red-wine vinegar
1 tablespoon butter (optional)

Nutritional Information

Preparation

Preheat the oven to 450 degrees. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
Place skillet in the oven. Cook 15 to 20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven; turn off the heat, and leave the door slightly ajar.
Pour all but 2 tablespoons of the cooking juices out of the skillet (discard them). Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acrid smell has subsided somewhat. Add 1/2 cup water, and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in butter, if desired.
Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Serve immediately.