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Poulet Sauté au Vinaigre

Chicken on the bone gently cooked with tart vinegar, delicate tarragon, punchy mustard, and cream – a real French gem.

Chicken Main Course Poultry French Creamy

Estimated Nutrition

Calories

903.1

kcal / serving

3612.4 kcal total

Carbs

3.9g

per serving

15.4 g total

Fat

59g

per serving

235.8 g total

Protein

82.8g

per serving

331.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Tomato Purée

Red Wine Vinegar

tsp

Dijon Mustard

Heaped

Dairy

Butter

A knob

250

Whipping Cream

Liquids

125

White Wine

500

Chicken Stock

Meat

1.5

Chicken

Free-range, on the bone

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

clove

Garlic

Finely chopped

tbsp

Tarragon

Fresh, chopped

OilsFats

tbsp

Vegetable Oil

Vegetables

piece

Tomatoes

Blanched and skinned

Method

Joint the chicken by separating the thighs from the drumsticks.

Cut the breasts from the carcass using poultry shears, keeping the meat on the bone.

Cut each breast into two or three pieces and remove the wing tips.

Preheat your oven to 180°C.

Fry the seasoned chicken in a lidded oven-proof pan until golden-brown and crisp.

Quarter the skinned tomatoes and remove the seeds, reserving the pulp.

Dice the tomato flesh and set aside.

Remove the chicken from the pan and set aside.

Discard the fat, add butter, and cook the tomato purée for two minutes.

Stir in the garlic and tomato pulp and cook for one minute.

Add vinegar and reduce until evaporated, then add wine and reduce by one third.

Add chicken stock, bring to a simmer, and adjust seasoning.

Return chicken to the pan, cover, and bake for 20 minutes.

Remove chicken from the pan and keep it warm.

Strain the sauce through a sieve into a clean pan and boil.

Whisk in mustard and cream, then simmer until slightly thickened.

Stir in the diced tomato and tarragon.

Pour the sauce over the chicken and serve immediately.

made with
a toodle. project