Vinegar chicken

Name: Vinegar chicken
Yield: Serves 4
Cuisine: French
Ingredients: 1 tbsp cooking oil; 8 chicken thighs or 4 whole legs, knuckles removed; 30 g butter; 5 large garlic cloves, unpeeled; 150 ml white wine vinegar; 1 large very ripe tomato, peeled, deseeded and diced; 2 tbsp brandy; 300 ml dry white wine; 1 tbsp tomato purée; 2 tsp Dijon mustard; salt and pepper to season; 150 ml double cream; a handful of cashews, roughly chopped and toasted

Preparation info

Serves
4

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

Sounds unlikely, I know. But try it. I first made this in France with a French friend in the eighties. And it really is rather an eighties recipe, with both cream and booze in it. But it’s definitely worth reviving. You would not believe how so much vinegar cooks down to a mellow sauce with only a little vinegar zing to it.

Ingredients

30 g butter
1 tbsp cooking oil
8 chicken thighs

Europe
France
Main course
Mediterranean
Gluten-free

Method

Heat the butter and oil together in a large sauté pan and thoroughly brown the chicken pieces all over, skin side first. Add the garlic and cover the pan. Cook over a low heat for 20 minutes, or until the chicken is tender and cooked through. Remove the chicken (leaving the garlic in the pan) and keep warm in a serving dish. Pour off the fat from the pan.
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