73 Chicken with Wine Vinegar

Name: Chicken with Wine Vinegar
Yield: For four people
Cuisine: French
Ingredients: 2 peeled, deseeded and chopped tomatoes; 1 teaspoon chervil sprigs; 150 ml (¼ pint) double cream; 30 g (1 oz) softened butter; 1 teaspoon tomato purée; salt and pepper; 30 g (1 oz) butter; 6 unpeeled cloves garlic; 5 tablespoons wine vinegar; 250 ml (scant ½ pint) dry white wine; 2½ tablespoons armagnac; 2 teaspoons pale Dijon mustard; 1 chicken weighing 1 kg 400 g (3 lb 1½ oz), drawn but not trussed

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Poulet au vinaigre de vin ‘Wine vinegar in a light sauce’

Ingredients

Main ingredients

1 chicken weighing 1 kg 400 g (3 lb

Europe
France
Main course
Mediterranean
Gluten-free

Method

Cutting up the chicken

Cut the breast and wing away in one piece from each side and remove the legs of the chicken. When detaching the latter, make sure you include the ‘oysters’ – succulent nuggets of flesh tucked into cavities on either side of the backbone about 6 cm (2¼ inches) up from the parson’s nose. Lay the breasts and legs