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CHICKEN IN VINEGAR

Cut the chicken into pieces, sprinkle with salt and pepper. In a frying pan, lightly brown the pieces in 3 tablespoons of butter. Add the garlic along with the vinegar and the white wine, reduce on a high heat. Add the bouillon and the tomato paste, cover , reduce the heat and cook for 25 minutes. Place the pieces of chicken on an oven tray and keep warm. Reduce the cooking liquid and take off the fat. Away from the heat add the butter while stirring with a whisk. Serve the sauce hot poured over the chicken.
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2 chickens weighing 2 1/3 lbs
10 cloves garlic, crushed
1 tbsp tomato paste
2 glasses white dry wine
1 glass wine vinegar
1 cup bouillon
2/3 cup butter
salt, pepper
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15
mn
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45
mn
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Restaurant
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Poultry, Game
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Pierre GAERTNER
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Pinot Noir
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