Name: Poulet Saute au Vinaigre
Yield: Serve six people
Cuisine: Australian
Ingredients: 1 tbl butter; 1 tsp chopped marjoram; 2 tbl concentrated tomato paste; 60 ml red wine vinegar; 200 ml demi-glace; salt and pepper; 2 chickens, weighing 1.5 kg each; 100 g clarified butter; 2 onions, sliced; 4 cloves garlic, crushed; 1 tsp chopped thyme; ½ cup chopped parsley

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

This chicken is cooked in a classic Lyonnaise manner, the cooking method being very similar to the method described in tripes lyonnaise. The famous restaurant La Tour d’Argent in Paris cooks the dish in a more elegant, typically Parisian way, using cream in the sauce. I prefer this more rustic version. Have it with a great bottle of burgundy or a cold Beaujolais-style wine and a plate of braised peas on the side.