Chicken Saute with Wine Vinegar

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Chicken Saute with Wine Vinegar Ingredients

4 Chicken joints	200 ml Red wine vinegar
1 tb Oil	2 Tomatoes; skinned seeded
15 g Butter	1 tb Tomato puree
1 Med-large onion; chopped	250 ml Chicken stock
Boquet garni (parsley; bay

Instructions for Chicken Saute with Wine Vinegar

1. Lightly brown the chicken in the oil and butter. Remove. Cook the onion in the pan until softened. Add the bouquet garni and chicken, cover and cook gently for 20 minutes. 2. Stir in the vinegar. Simmer, uncovered, until reduced by half. Stir in the tomatoes and tomato pur?e. Cover and cook for 5-10 minutes. Remove the chicken and keep warm. Discard the bouquet garni. 3. Boil the cooking juices to a syrupy glaze, stir in the stock and boil until well reduced and flavoured. Return the chicken to the pan and turn to coat with the sauce. Recipe by: Weetabix Easy Reference Guide - Suppers and Snacks, 1997 Posted to MC-Recipe Digest V1 #679 by Kerry Erwin on Jul 20, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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