Poulet Sauté Au Vinaigre with Mash Potato
Golden chicken thighs cooked with red wine vinegar, white wine, tomatoes and Dijon, finished with cream and fresh tarragon. Serve with buttery mash and green beans for a proper French classic.
Ingredients
- 8 chicken thighs, bone in skin on
- Vegetable oil
- 4 tomatoes, 1/4d
- A knob of butter
- 1 tsp tomato purée
- 2 cloves garlic, finely chopped
- 1 shallot diced
- 50ml/ red wine vinegar
- 100ml white wine
- 500ml/ chicken stock
- 1 heaped tsp Dijon mustard
- 250ml double cream
- 1 tbsp fresh tarragon, chopped
To serve
- Mash and green beans
Method
- Preheat the oven to 180C/350C/Gas 4.
- Heat a splash of oil in a large fry pan. Season the chicken and fry to a good golden crisp.
- Add the garlic and shallots
- Stir in the tomato purée and cook for 2 minutes to cook out the purée, add the tarragon and tomatoes and cook for a further minute
- Add the vinegar Add the wine and stock gently bubble for 45 minutes Add the cream.
- Check the seasoning of salt and pepper.
- Spoon onto plates with the hot mash and greens.
Ingredients
- 8 chicken thighs, bone in skin on
- Vegetable oil
- 4 tomatoes, 1/4d
- A knob of butter
- 1 tsp tomato purée
- 2 cloves garlic, finely chopped
- 1 shallot diced
- 50ml/ red wine vinegar
- 100ml white wine
- 500ml/ chicken stock
- 1 heaped tsp Dijon mustard
- 250ml double cream
- 1 tbsp fresh tarragon, chopped
To serve
- Mash and green beans
Method
- Preheat the oven to 180C/350C/Gas 4.
- Heat a splash of oil in a large fry pan. Season the chicken and fry to a good golden crisp.
- Add the garlic and shallots
- Stir in the tomato purée and cook for 2 minutes to cook out the purée, add the tarragon and tomatoes and cook for a further minute
- Add the vinegar Add the wine and stock gently bubble for 45 minutes Add the cream.
- Check the seasoning of salt and pepper.
- Spoon onto plates with the hot mash and greens.
