Poulet Sauté au Vinaigre

Name: Poulet Sauté au Vinaigre
Ingredients: 1.8 kg/4 lb chicken, jointed into 8 pieces; salt and pepper; salt and pepper; 300 ml/½ pint chicken stock; 2 heaped tbsp chopped parsley; 110 g/4 oz butter; 2 tbsp olive oil; 6 very ripe tomatoes, skinned, deseeded and chopped; 300 ml/½ pint best-quality red wine vinegar

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                           

                                             

Ingredients

Method