Chicken Saute With Wine Vinegar
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Chicken Saute With Wine Vinegar
  Chicken    Saute    Wine    Vinegar    Poultry  
Last updated 6/12/2012 1:14:00 AM. Recipe ID 42689. Report a problem with this recipe.
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      Title: Chicken saute with wine vinegar
 Categories: Main course, Poultry
      Yield: 4 Servings
 
      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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Recipe ID 42689 (Apr 03, 2005)

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