Recipe - Chicken Saute With Wine Vinegar

4 Chicken joints
1 tablespoon Oil
15 g Butter
1 Medlarge onion; chopped
finely
Boquet garni (parsley; bay
leaf, thyme)
200 ml Red wine vinegar
2 Tomatoes; skinned seeded
chopd
1 tablespoon Tomato puree
250 ml Chicken stock

1. Lightly brown the chicken in the oil and butter. Remove. Cook the onion
in the pan until softened. Add the bouquet garni and chicken, cover and
cook gently for 20 minutes.

2. Stir in the vinegar. Simmer, uncovered, until reduced by half. Stir in
the tomatoes and tomato purée. Cover and cook for 510 minutes. Remove the
chicken and keep warm. Discard the bouquet garni.

3. Boil the cooking juices to a syrupy glaze, stir in the stock and boil
until well reduced and flavoured. Return the chicken to the pan and turn to
coat with the sauce.

Recipe by: Weetabix Easy Reference Guide Suppers and Snacks, 1997 Posted
to MCRecipe Digest V1 #679 by Kerry Erwin kerry@north.org on Jul 20,
1997