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  • Stephanie Wright

Poulet sauté au vinaigre


INGREDIENTS


Serves two with plenty chicken leftover:

*2 kg whole chicken

*100g softened butter

*half bunch of tarragon

*1 ripe tomato, blanched and peeled

*1 tbsp vegetable oil

*salt and freshly ground black pepper

*1 tsp tomato purée

*1 garlic clove, finely chopped

*50ml/2fl oz red wine vinegar

*65ml/2fl oz white wine

*250 ml/9fl oz chicken stock

*1 tsp Dijon mustard

*125ml/ double cream


METHOD


•loosen the skin on the chicken. Separating the skin from the meat with your fingers.

•chop half the bunch of tarragon with the butter and push under the skin

•put in the oven at 200 degrees and roast for 1 hour, covered, and 40 mins uncovered

•quarter you’re tomato and take out the juicy seed part and discard. Chop the remaining tomato into small dice

•put oil in a frying pan and add your tomato purée for a minute or two. Then add garlic

•add the vinegar and reduce until almost gone, and then add your wine and reduce by a third. Add chicken stock and simmer

•check seasoning and then add the cream and keep on a low simmer

•when thickened add your mustard, the rest of the chopped tarragon and diced tomatoes

•serve up with creamy mash and some garlicky green beans

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