BBC Food - Recipes - Poulet sauté au vinaigre
Chicken on the bone gently cooked with tart vinegar, delicate tarragon, punchy mustard and cream - a real French gem.
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 git.macropus.org.
Ingredients
- 1.5kg/3lb 5oz free-range chicken
- 1 tbsp vegetable oil
- salt and freshly ground black pepper
- 2 tomatoes , blanched and skinned
- knob of butter
- 1 tsp tomato purée
- 2 garlic cloves, finely chopped
- 50ml/2fl oz red wine vinegar
- 125ml/4fl oz white wine
- 500ml/18fl oz chicken stock
- 1 heaped tsp Dijon mustard
- 250ml/9fl oz whipping cream
- 1 tbsp chopped fresh tarragon
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