Chicken In Vinegar
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
61
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1
Salt1 tbsp
Olive Oil6 cloves
Garlic (peeled)250 ml
White Wine Vinegar250 ml
Chicken Stock1 tbsp
Tomato Paste4 medium
Tomatoes (roughly chopped)1
Bay Leaf1 large
Thyme (fresh sprig)Directions:
1
Sprinkle the chicken pieces with salt and pepper
2
Melt the butter and olive oil in a saute pan and brown the chicken, a few pieces at a time
3
You're not cooking the chicken here, just making the skin crisp and giving it color and flavor
4
Five minutes per side is about right
5
Remove the chicken to a dish
6
Add the garlic and cook for 5 minutes
7
Deglaze the pan with the vinegar and boil down by half, about 10 minutes
8
Return the chicken to the pan, and pour in the stock
9
Add the tomato paste, tomatoes, bay leaf and thyme
10
Simmer, uncovered, until the chicken is cooked, about 30 minutes
11
Remove the chicken to a clean dish and keep warm
12
Strain the cooking liquid into a saucepan, pressing to get all the juices through, and whisk in the last spoonful of butter
13
Pour over the chicken
14
Sprinkle with the parsley and serve