Chicken Blackberry Vinegar
It is amazing that just a tiny number of ingredients can add up to such wonderful flavor. The chicken is pan-sauteed in butter (with a little oil to help keep the butter from burning), and the pan juices are stirred up with blackberry vinegar, demi-glace, and butter to make the sauce. That’s it! Chef Huet gives his own method of making blackberry vinegar, although it is available commercially in some markets.
- Unsalted Butter - 1/4 pound (1 stick)
- Olive Oil - 2 tablespoons
- Chickens - 2, halved
- Blackberry Vinegar - 4 to 6 ounces, (see below)
- Demi-glace - 12 ounces
- Unsalted Butter - 4 to 6 ounces
- Blackberry Vinegar
- Blackberries - 1 part
- White Vinegar - 2 parts
Melt the butter in a large saute pan over medium-high heat and add the olive oil. Put the chicken halves in the mixture, skin-side down. Saute until lightly browned, about 10 minutes. Turn with tongs and brown on the other side for another 10 minutes. Continue cooking until the juices run clear, another 5 to 7 minutes. Put the chicken pieces on a warmed plate. Add the blackberry vinegar to the pan and stir up the glaze from the bottom. Add the chicken pieces and demi-glace. Bring to a boil. Stir in the butter, a tablespoon at a time.
To serve: Place a chicken half on each warmed serving plate. Spoon blackberry vinegar sauce over and around the chicken halves.
Soak the blackberries in the vinegar for 3 hours, then pass the mixture through a food mill. Strain out the seeds and pour the vinegar into a glass jar for storage.