Ingredients
- 4 x Chicken joints
- 1 Tbsp. Oil
- 15 gm Butter
- 1 med -large onion, minced finely Boquet garni (parsley, bay leaf, thyme)
- 200 ml Red wine vinegar
- 2 x Tomatoes, skinned seeded chopd
- 1 Tbsp. Tomato puree
- 250 ml Chicken stock
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Chicken Saute With Wine Vinegar
Servings: 4
Directions
- 1. Lightly brown the chicken in the oil and butter. Remove. Cook the onion in the pan till softened. Add in the bouquet garni and chicken, cover and cook gently for 20 min.
- 2. Stir in the vinegar. Simmer, uncovered, till reduced by half. Stir in the tomatoes and tomato puree. Cover and cook for 5-10 min. Remove the chicken and keep hot. Throw away the bouquet garni.
- 3. Boil the cooking juices to a syrupy glaze, stir in the stock and boil till well reduced and flavoured. Return the chicken to the pan and turn to coat with the sauce.
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