Sauteed Chicken in Vinegar

Name: Sauteed Chicken in Vinegar
Yield: Serves 4
Cuisine: Australia
Ingredients: 60 g (2 oz) butter; 1 cup mirepoix using white parts of 2 leeks; ½ onion; ½ carrot; 1 stick celery; 1 garlic clove; 1 cup mirepoix using white parts of 2 leeks; ½ onion; ½ carrot; 1 stick celery; 1 garlic clove; 1 cup mirepoix using white parts of 2 leeks; ½ onion; ½ carrot; 1 stick celery; 1 garlic clove; 1 cup mirepoix using white parts of 2 leeks; ½ onion; ½ carrot; 1 stick celery; 1 garlic clove; 1 cup mirepoix using white parts of 2 leeks; ½ onion; ½ carrot; 1 stick celery; 1 garlic clove; 1 cup mirepoix using white parts of 2 leeks; ½ onion; ½ carrot; 1 stick celery; 1 garlic clove; 1 small chicken (500 g/1 lb); 1 cup (250 mL/8 fl oz) white wine; 6 parsley stalks, chopped; 2 thyme sprigs; 6 black peppercorns; 6 cups (1.5 litres/2½ imp. pints) cold water; ⅓ cup (90 mL/3 fl oz) white wine; 1 chopped tomato; 1 tablespoon tomato paste (purée); ½ cup (125 mL/4 fl oz) chicken stock; 1 tablespoon tomato paste (purée); salt and freshly ground pepper; 1 tablespoon beurre manié; 1 tablespoon parsley leaves; salt and freshly ground pepper; 1 bouquet garni; 155 mL (5 fl oz) sherry vinegar; 125 g (4 oz) golden shallots, finely sliced; 60 g (2 oz) clarified butter; 2 kg (4 lbs) chicken, cut into 8 pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

A simple, inexpensive dish that can be prepared for the family in half an hour.

Ingredients

2 kg (4 lbs) chicken, cut into 8 pieces
60 g (2

Oceania
Australian
Australia
Main course

Method

To cook the chicken

Melt the butter in a frying pan or skillet and sauté the chicken pieces on all sides for 8 minutes or until a golden colour. Add the shallots, cooking for 1 more minute before swirling in the vinegar and adding the bouquet garni. Cover the pan and cook over a medium heat for 10 minutes. Remove the chicken from the pan and keep warm.