Chicken Fricassee with Vinegar and Tomato

Name: Chicken Fricassee with Vinegar and Tomato (Fricassée de volaille au vinaigre et tomate)
Cuisine: Swiss
Ingredients: 1 chicken, about 2.2 kg (4¾ lb), dressed and wiped; 3 cloves of garlic, skinned and crushed; 2.5 ml (½ tsp) white peppercorns, crushed; 1 large tomato, skinned, seeded and diced; 100 ml (4 fl. oz) red wine vinegar; 200 ml (7 fl. oz) brown chicken stock; salt and freshly ground pepper; salt and freshly ground pepper

Fricassée de volaille au vinaigre et tomate

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

1 chicken, about 2.2 kg (4¾ lb), dressed and wiped
3 cloves

Europe
Switzerland
France
Main course
Gluten-free

Method

Divide the chicken into eight and carefully remove the skin. Cut off the outside part of the wings and remove any fat. Season with salt and pepper.
In a non-stick frying pan sauté the chicken for about 4 minutes on each side.
Add the garlic, crushed peppercorns and tomato, and sauté for 1 minute further.
Add the vinegar and bubble for 1-2 minu