Vinegar Chicken with Wholegrain Mustard Mash Recipe - Great British Chefs
Poulet au vinaigre is a rustic French dish made with crisp-skinned chicken pieces simmered in a rich sauce made with reduced vinegar – in this case Aspall apple cyder vinegar – stock, white wine...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 8 bone-in chicken thighs
- 3 shallots, diced
- 4 garlic cloves, grated to a paste
- 1 tsp tomato purée
- 3 sprigs of thyme
- 2 sprigs of rosemary
- 200ml of cider vinegar
- 400ml of white Burgundy wine
- 500ml of chicken stock
- 1 tsp Dijon mustard
- 350ml of double cream
- oil, for cooking
- salt and pepper, ideally white pepper
- 1kg Maris Piper potatoes, or King Edward potatoes, peeled and cut into chunks
- 50g of butter
- 50ml of milk
- 1 tbsp of wholegrain mustard
- zest of 1 lemon
- sprig of rosemary, needles removed and very finely chopped
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