Chicken with Sherry Vinegar and Tomato

Poulet au vinaigre de jerez

Preparation info

  • Serves


    • Difficulty


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.


  • 1 free-range chicken cut into 8 pieces, or 4drumsticks and 4 thighs
  • 3 tsp butter
  • 3 tbsp olive oil
  • 400 g ripe red tomatoes (in Languedoc this could mean one enormous tomato), skinned, seeded and chopped
  • 2 cloves garlic, chopped
  • 6 anchovy fillets, chopped
  • 150 ml sherry vinegar or red wine vinegar from Banyuls
  • juice ½ lemon
  • ¼ chicken stock cube
  • 1 tsp sugar (optional)
  • salt, pepper


    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 thickish sauce, add the garlic, anchovies and vinegar. Stir them together with the tomatoes and chicken, adding lemon juice and stock cube and sugar. Season and continue to cook, turning the chicken pieces occasionally, until the juices and liquids have reduced once more to a rich consistency.

    Serve with French beans cooked with garlic.