Vinegar’s are used for pickling, de-glazing pans, marinating meats, making sauces and is found in some desserts. White or cider vinegar’s are even used for house cleaning and disinfecting as well.
Commonly used in Mediterranean cuisine is red wine vinegar, and is a common staple in most French homes. Most red wine vinegar’s can be matured up to two years. White wine vinegar is tangy in flavor and can be used in place of lemon juice in sauces like, Hollandaise and Bearnaise sauces, can also be used in making vinaigrette’s, soups, and stews.
It’s also an excellent base for homemade fruit or herb vinegar’s. Wine or white distilled vinegar’s are flavored with herbs, spices or other seasonings, like garlic, basil and tarragon, making a tasty and aromatic addition to dressings. As for fruit infused vinegar’s, they are that commonly done with balsamic vinegar’s, like raspberry, blueberry or pomegranate.
From the kitchen to cleaning house, doing the laundry, and even used for medicinal purposes, vinegar is the most versatile of products, and versatile is defined as “capable of turning with ease from one thing to another.”
2/3 cup red wine
6 tablespoons tomato paste
3 sprigs thyme, leaves picked from steams
3 sprigs marjoram, leaves picked, or 1/2 teaspoon dried
½ cup red wine vinegar
3 1/2 pounds of chicken parts, legs, thighs, or breast, with bone and skin
Himalayan salt and freshly ground black pepper, to taste, optional
1 pound tri-color baby potatoes, do not peel
3 small red onions, quartered
6 carrots, peeled and quartered lengthwise
½ cup water
Preheat the oven to 400 degrees
Mix together the wine, tomato paste, thyme, marjoram, and vinegar. Season the chicken with salt and pepper (optional), then place in a large bowl with the wine mixture. Coated the chicken pieces well, and set aside in the refrigerate for at least 30 minutes, or overnight.
Place the potatoes in a medium to large saucepan of cold water, cover, and bring to a boil. Boil for 1 to 2 minutes, drain.
Arrange the onions, carrots, and cooked potatoes in a large glass baking dish and pour in the water. We were not able to purchase the tri-colored baby potatoes, so we used small red potatoes cut in half.
Arrange the chicken pieces skin-side up on top of the vegetables. Pour the marinade over the chicken-vegetable layer. Cover with tin foil and roast for 30 minutes.
Remove the foil and baste the chicken with the cooking liquid. Roast another 15 minutes, uncovered, or until the skin is crisp.
Plate and serve.
Here’s another recipe using white wine, that we are sure you will also enjoy. Link here to view: Roasted Chicken Drumsticks and Vegetables with Mustard-Tarragon Sauce. You will enjoy the aroma of the fresh tarragon, in this recipe!!
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