• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken Saute with Wine Vinegar

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

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


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 purée. 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.

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