I met Carol in the summer of 1977, when we were both employed by the New York City Summer Youth program as camp counselors. The long hot days were exhausting, as we tried to occupy the children with the limited resources provided to us by the City. During the down-time we enjoyed talking about our lives, interests and the future. Carol was an aspiring artist and, different from most of the gals I was mixing with at school. We worked for two summers in that park and became close friends.

In the fall of 1979 Carol left for her freshman year at college. I was younger than she and, had one more year of high school to complete. During that time, we corresponded by writing letters and hanging out when she came back home on break.
It was late Autumn when Carol called and extended an invite to join her at her professor and his wife Froma’s home for some mentoring and dinner. I enthusiastically accepted, informed that Froma, an accomplished journalist, embodied much I could learn from. After all, my intention was to study Journalism at Brooklyn college in the upcoming year.

We jumped on the train in Brooklyn and headed uptown to 102nd and Central Park West to be exact. We entered the pre-war building and arrived at the apartment where we were graciously greeted by our host David and his wife Froma. While getting acquainted, we nibbled on Crudite and watched the brilliant sunset over the Park, the iconic New York City as the backdrop. This was my quintessential grown-up Manhattan moment.  It felt different from what I knew and, I liked it.

As our hostess slipped away to finish preparing our meal, I excused myself to offer some assistance with dinner. During that time, we spoke briefly about her writing career and, our shared passion for cooking. I wanted to emulate Froma. It was the culture and guidance I was craving.

On the stovetop in the tiny kitchen were pieces of browned chicken simmering in an infused broth of fresh thyme, sherry wine vinegar, garlic, shallots and seasonings; the steamy aromatics stirring my appetite. When the chicken became tender, I helped complete the sauce with tomato paste, flour, Dijon mustard and sour cream. We plated together, garnished, and served with Couscous. The tender meat slipped off the bone and puddled into the creamy herb sauce. Superb.

At the close of the evening, I thanked everyone profusely. I asked Froma if she would share the recipe with me. She replied “I can do one better, I have an extra recipe book I can give you.” She handed me a copy of “The Seasonal Kitchen” by Perla Meyers. which became my very first cookbook at the age of seventeen.

This all occurred close to forty years ago. I can close my eyes and still see the view of Central Park at dusk, my friend Carol and her fiery red hair, the blurred faces of my host and hostess, the tall ceilings in the expansive apartment, the scent of our dinner simmering in the kitchen, the nutritious conversation…all a gift. 

Thank you Froma, you planted a seed that has taken decades to flower. Better late than never.

CHICKEN WITH GARLIC AND SHERRY WINE VINEGAR

Serves: 6

Adapted from The Seasonal Kitchen by Perla Meyers

Ingredients

• 3 lbs. bone in chicken pieces (thighs, drumsticks, breasts, skin removed and trimmed

• ½ teaspoon coarse salt plus a pinch, divided

• ½ teaspoon pepper

• 7 teaspoons extra virgin olive oil

• 1 tablespoon butter

• ½ cup minced shallots

• 16 large cloves garlic, peeled

• 1/3 cup of Pons Sherry Vinegar Reserve (Order using link below)

• 1 cup chicken broth

• 2 sprigs of fresh thyme or 2 teaspoons dried

• ½ cup reduced fat sour cream

• 1 tablespoon Dijon Mustard

• 2 teaspoons tomato paste

• 2 teaspoons all purpose flour

• 2 medium tomatoes , seeded and cut into ½ inch pieces

• 2 tablespoons minced chives

• 2 tablespoons minced parsley
     

  1. Pat chicken dry with paper towels and season with ½ teaspoon salt and pepper.
  2. Heat 2 tsp oil and butter in Dutch oven over medium heat. Add half of the chicken and cook stirring occasionally, brown on all sides, abut 7 mins. Remove to a platter. Add 2 tablespoons of oil to that pan and finish browning the rest of the chicken the same way. Then remove to platter.
  3. Heat two more teaspoons of oil and add shallots and garlic and cook stirring until shallots are soft and lightly browned. Add vinegar and bring to a simmer. Return the chicken to the pot. Pour in broth and then add thyme.
  4. Cover the pot with a tight-fitting lid and simmer over med low heat for about 50 minutes. Must be very tender.
  5.  Just before chicken is done, whisk sour cream, mustard, tomato paste and flour in a bowl until smooth.

  6. In another small bowl, combine tomatoes, chives, parsley, remaining oil and, a pinch of salt, reserve for garnish.
  7. When chicken is done, remove to a plate, stir in sour cream mixture into sauce. Bring to a simmer. Reduce heat to low, return chicken to the pan and sauce and reheat. Serve with tomato mixture. 
   
  Tips: When using mixed chicken pieces try to use similar sized pieces. Can be served over rice or couscous and accompanied by a steamed vegetable with lemon.

• I strongly suggest using Pons Sherry Vinegar from Spain. Sherry wine vinegar has a slight sweetness and it is integral to the dish. I exclusively use Pons Sherry Vinegar Reserve, aged in oak barrels .

To order Pons Sherry Vinegar Reserve from Amazon, click this link: https://amzn.to/3ijEWT0

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