Chicken with Sherry Vinegar and Tomato from Sud de France by Caroline Conran

Name: Chicken with Sherry Vinegar and Tomato from Sud de France by Caroline Conran
Ingredients: salt, pepper; 1 tsp sugar (optional); 150 ml sherry vinegar or red wine vinegar from Banyuls; juice ½ lemon; ¼ chicken stock cube; 400 g ripe red tomatoes (in Languedoc this could mean one enormous tomato), skinned, seeded and chopped; 3 tsp butter; 3 tbsp olive oil; 1 free-range chicken cut into 8 pieces, or 4drumsticks and 4 thighs; 6 anchovy fillets, chopped; 2 cloves garlic, chopped

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This version of poulet au vinaigre uses delicious sherry vinegar. If you use the sweet and sharp red Banyuls vinegar instead, which is not so easy to find, you may need less or no sugar.

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Ingredients

salt, pepper
1 tsp sugar (optional)
150 ml sherry vinegar or red wine vinegar from Banyuls
juice ½ lemon
¼ chicken stock cube
400 g ripe red tomatoes (in Languedoc this could mean one enormous tomato), skinned, seeded and chopped
3 tsp butter
3 tbsp olive oil
1 free-range chicken cut into 8 pieces, or 4drumsticks and 4 thighs
6 anchovy fillets, chopped
2 cloves garlic, chopped