Poulet Saute au Vinaigre from Tony Bilson's Recipe Book by Tony Bilson
This chicken is cooked in a classic Lyonnaise manner, the cooking method being very similar to the method described in tripes lyonnaise. The famous restaurant La Tour d’Argent in Paris cooks the...
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Ingredients
- ½ cup chopped parsley
- 1 tbl butter
- salt
- pepper
- 60 ml red wine vinegar
- 200 ml demi-glace
- 1 tsp chopped marjoram
- 2 tbl concentrated tomato paste
- 4 cloves garlic, crushed
- 1 tsp chopped thyme
- 2 onions, sliced
- 100 g clarified butter
- 2 chickens, weighing 1.5 kg each
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