Domestic Fowl – “Chicken Vendange” is a mid-century, 1955, recipe. Eating it is like venturing back in time and space. The Tonight Zone… you should try “Chicken Vendange”, a chicken recipe served with chilled fresh fruit (grapes).
RECIPE:
To brown the four (bone-in, skin-on) chicken thighs on top of the stove, in a high walled skillet, first sprinkled with paprika (plus a touch of salt) and sautéed in 2 Tbsp. of olive oil until browned.
Then to the chicken (in the same large skillet) add:
1 cup of white wine
1 cup chicken broth
a shake or two of cayenne pepper
a thinly sliced onion
the juice of one lemon
cover and bring to a boil.
Then reduce the heat and simmer for 20 minutes.
Turn chicken over and simmer covered for another 10 minutes.
Serving the chicken and sauce* with chilled green grapes or slices of cold fresh Bartlett pears.
(*the sauce left in the pan is great, don’t mess with it)
The cool, sweet pear or green grapes add a wonderful sweetness to this savory, spicy, warm chicken.
This is the mid-century revisited, a 1955 recipe!
