French Chicken with Vinegar &
Cuban Fried Chicken

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            FOOD FUNNY
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Thanks to Jean B. for this one:

Last night, my wife and I were sitting in the living room and I said to
her, "I never want to live in a vegetative state, dependent on some
machine and fluids from a bottle. If that ever happens, just pull the
plug." She got up, unplugged the TV and then threw out my beer.

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            TODAY'S RECIPES
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This is a traditional peasant dish in France which Paul Bocuse
brought to international prominence by featuring it in his restaurant.
You can reduce the amount of butter to make it a healthier dish
if you like, but that's not how Bocuse would make it.

French Chicken with Vinegar (Poulet au Vinaigre)

5 Tbs (75 ml) butter
2-3 lbs (900-1350 g) chicken pieces
Salt and freshly ground pepper to taste
1/4 cup (60 ml) finely chopped shallots or scallions
1 cup (250 ml) red wine vinegar
1/2 cup (125 ml) water

Heat 2 tablespoons (30 ml) of the butter in a large, deep skillet
over high heat. Season the chicken with salt and pepper and
brown on all sides in the butter. Place the skillet in a preheated
450F (230C) oven and cook for 20 minutes. Transfer the chicken
to a platter and saute the shallots in the juices remaining in the
skillet over moderate heat. Add the vinegar and bring to a boil,
scraping the bottom of the skillet to dissolve the "brown bits."
Add the water and cook until the sauce is reduced and slightly
thickened, about 2 minutes. Stir in the remaining butter and return
the chicken to the skillet, turning it to coat with the sauce.
Serves 4 to 6.

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Americans automatically picture a thick, crunchy coating when
they think of fried chicken, but that's not the way they do it in
much of the rest of the world. This version from Cuba isn't as crisp,
but it's healthier and it keeps better than the American version.

Cuban Fried Chicken (Pollo Criollo)

2-3 lbs (900-1350 g) chicken pieces
1/2 cup (125 ml) sour orange juice* or 1/4 cup (60 ml) each orange and
lime juice
1 onion, chopped
4-6 cloves garlic, finely chopped
1 tsp (5 ml) dried oregano
Salt and freshly ground pepper to taste
Vegetable oil for deep-frying

* Available bottled in finer supermarkets and Hispanic specialty shops

Combine the chicken, orange juice, onion, garlic, oregano, salt, and
pepper in a large bowl, tossing to combine well. Refrigerate for 30
minutes to 2 hours. Heat 2 inches (5 cm) of the oil in a large deep
skillet with a lid over high heat until it reaches 350F (180C) on an
instant-read thermometer. Add the chicken pieces skin side down slowly
so as not to reduce the temperature of the oil too much - keep the flame
on high until all the chicken has been added. Reduce the heat to
medium-high, cover the skillet, and cook for 7 to 8 minutes. Turn the
chicken and cook covered for 7 to 8 minutes, checking the temperature of
the oil and adjusting the heat if necessary to maintain a temperature of
350F (180C). Turn the chicken again and cook for 5 minutes more, making
sure that it is browned on all sides. Drain on paper towels and serve
hot, warm, or at room temperature. Serves 4 to 6.
Received on Thu Jun 7 06:31:04 2007