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Based on Poulet saute au vinaigre.

Chicken in vinegar - serves 2

Ingredients

• 1 small chicken, cut into 9 portions.
• Salt and pepper.
• 12.5ml vegetable oil.
• 12.5g butter.
• 1 cloves of garlic, finely chopped.
• 3 tomatoes, cut into quarters.
• 1 shallot, diced.
• 2.4ml tomato purée.
• 25ml red wine vinegar.
• 50ml white wine.
• 250ml chicken stock.
• 5ml Dijon mustard.
• 7.5ml fresh tarragon and parsley, chopped.

Directions

(It is worth measuring out the ingredients before hand, as this all happens very quickly.)

1. Cut up the chicken (easier to do if you "spatchcock" it first).
2. Fry the chicken in the vegetable oil until browned.
3. Remove chicken and add the tomato, garlic, and shallot to the pan for a couple of minutes.
4. Add the wine and vinegar, and reduce by a third.
5. Add the stock and bring to the boil.
6. Put in the mustard, half of the herbs, all the djon mustard, and chicken.
7. Place in oven at 170°C for 45 minutes.
8. Remove from the oven and add the rest of herbs.

Serve with boiled potatoes.

Other recipes | Special meals and treats.