Poulet au Vinaigre with Parsnip Purée by Tanerxaydin

Ingredients

• 4 chicken leg quarters
• 1/2 cup red wine vinegar
• 1 cup chicken stock
• 2 tbsp unsalted butter
• 1 tbsp fresh tarragon, chopped
• 1 tbsp fresh parsley, chopped
• 500g parsnips, peeled and chopped
• 1/4 cup heavy cream
• 250g green beans, trimmed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Season chicken with salt and pepper. Sear in a large pan over medium-high heat, skin-side down, for 8-10 minutes until golden and crispy.
2. Flip chicken and cook for another 5 minutes; remove from pan and set aside.
3. Deglaze the pan with vinegar, scraping up browned bits, and reduce by half over medium heat, about 3 minutes.
4. Add chicken stock to the pan, return chicken, cover, and simmer on low for 20-25 minutes until cooked through.
5. Boil parsnips in salted water for 15 minutes until tender; drain and blend with cream until smooth.
6. Blanch green beans in boiling water for 3 minutes, then sauté in a pan with 1 tbsp butter for 2 minutes until glazed.
7. Stir tarragon and parsley into the chicken pan sauce and serve immediately over the purée.