Chicken with Sherry Vinegar and Tomato

Name: Chicken with Sherry Vinegar and Tomato (Poulet au vinaigre de jerez)
Yield: Serves 4
Cuisine: France
Ingredients: 3 tsp butter; 1 free-range chicken cut into 8 pieces, or 4drumsticks and 4 thighs; 2 cloves garlic, chopped; 6 anchovy fillets, chopped; 150 ml sherry vinegar or red wine vinegar from Banyuls; 3 tbsp olive oil; 400 g ripe red tomatoes (in Languedoc this could mean one enormous tomato), skinned, seeded and chopped; salt, pepper; juice ½ lemon; 1 tsp sugar (optional); ¼ chicken stock cube

Poulet au vinaigre de jerez

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

About

This version of poulet au vinaigre uses delicious sherry vinegar. If you use the sweet and sharp red Banyuls vinegar instead, which is not so easy to find, you may need less or no sugar.

Ingredients

1 free-range chicken cut into 8 pieces, or 4drumsticks and 4 thighs
3 tsp butter
3 tbsp

Europe
France
Main course
Mediterranean
Gluten-free

Method

Season the pieces of chicken on both sides with salt and freshly ground pepper. Heat the butter and olive oil in a large sauté pan. Brown the pieces of chicken over a medium heat, turning them over from time to time. When they are golden all over add the tomatoes and let their juices evaporate, continuing to turn the pieces of chicken from time to time. When the tomatoes have turned into a thic