Name: Chicken with Wine Vinegar (Poulet au vinaigre de vin)
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: For four people
Cuisine: French
Ingredients: 1 tablespoon tomato purée; 300 ml (½ pint) wine vinegar; 15 cloves of garlic, unpeeled; a bouquet garni; 2 tomatoes; 80 g (2¾ oz) butter; 1 chicken weighing 1.5 kg (3 lb 6 oz); 1 onion; 1 carrot; ‘perce-pierre’ (pickled samphire) or chervil; salt, freshly-ground pepper

Preparation info

For
four
people

Difficulty
Easy
Ready in
1 hr 5

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

1 chicken weighing 1.5 kg (3 lb 6 oz)

Method

Preparation

Cut the chicken into four pieces, two legs, which you cut through at the joints, and two wings with the breast meat attached. Cut off the wing tips at the second joint. Cut through the breasts so that each makes two pieces, one with the first joint of the wings attached. Season with salt and pepper.
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