Chicken In Vinegar

• Trim then Pat the Chicken Dry and Season the Chicken with Salt & Pepper and set aside for now.
• Render the Chicken Trimmings in a Large Skillet over Medium Heat. Include or Discard the Crackling. Choose the Stove Top or Oven Method to proceed.

Stove Top Method - Good for 2 Chicken Quarters

• Sear the Chicken until Golden Brown on both sides in the Rendered Fat, skin side first. About 8 minutes per side or more over medium heat. Set aside for now.
• Allow the pan to cool slightly and Sweat any vegetables if using, don't brown them. Add the Vinegar to the Pan with all the Chicken, skin side down, and simmer covered for 10 minutes on Medium - Medium Low Heat.
• Turn the pieces over and cook for another 10 minutes. Check that the Chicken is done by getting Clear Juices from the Chicken when pierced with a fork. Cook longer if needed. Set the Chicken aside temporarily.
• Combine the Butter and Flour into a paste and add into the pan, or use Tomato Paste. Add Crushed Tomatoes, Tomato Juice and Parsley and mix well. Add the Chicken Back in.

  Bring to a boil, then simmer covered for an additional 10 minutes. If you added Garlic Cloves, then locate and mash them into the sauce. After 10 minutes, Degrease the Sauce if necessary. Check and Adjust the Seasoning.
• Serve the Chicken with Sauce on top and Garnish with Tarragon, Chervil and/or Parsley to Serve.

Oven Method - Good for 3 or more Chicken Quarters

• Place the Chicken and Rendered Fat into a casserole dish and Cook in the oven at 350 F for 25–30 minutes, flipping the chicken over half way. Towards the end of the Chicken cooking. Sweat vegetables, if using, in a little of the Render Fat from the Pan in a skillet before adding in the Vinegar.
• Bring the Vinegar to a boil and hold for about 3 minutes as it reduces. Then add in Tomato Paste or Butter and Flour mixed into a paste. Cook for about 30 seconds to 1 minute. Then add in Crushed Tomatoes, Tomato Juice with Parsley.

  Mix and when it returns to a boil. Pour it over the Chicken and Cover the Casserole dish with Tin Foil. Back into the Oven for 30 minutes.
• Remove from the oven and plate the Chicken.

  Make any necessary adjustments to the sauce. If it needs to be reduced more, then add it back into the Skillet and Bring to a boil to reduce more. If it's too much acid, add cream to adjust. Adjust the seasoning as well. Once the desired outcome is achieved, serve the sauce over the Chicken and Garnish.