Poulet Sauté au Vinaigre With Mashed Potato
Golden, tender chicken in a rich vinegar, wine, and tarragon sauce — classic French comfort at its best. Serve with buttery mash and soak up every drop!
Ingredients
- 1 large chicken, cut into 8 portions
- Salt and pepper
- 25ml vegetable oil
- 25g butter
- 2 cloves of garlic, finely chopped
- 5 tomatoes, cut into quarters
- 1 shallot, diced
- 1 tsp tomato purée
- 50ml red wine vinegar
- 100ml white wine
- 500ml chicken stock
- 2 heaped tsp Dijon mustard
- 1 tbsp fresh tarragon and parsley, chopped
To serve
- Mash
Method
For the chicken:
- Preheat the oven to 180C/350C/Gas 4.
- Heat the butter and oil in a large wide pan. Season the chicken and fry to a good golden crisp. Pop into a bowl. In the same pan add the garlic, tomatoes and shallots cook out for 2 minutes.
- Stir in the tomato purée and cook for 2 minutes to cook out the purée.
- Add the vinegar and the wine and reduce by a third. Then add the chicken stock and bring up to a simmer. Pop the chicken in with half the tarragon and dijon mustard.
- Transfer to the oven and cook with the lid off for 45 minutes.
- Finish with the rest of the tarragon and parsley, serve with mash.
Ingredients
- 1 large chicken, cut into 8 portions
- Salt and pepper
- 25ml vegetable oil
- 25g butter
- 2 cloves of garlic, finely chopped
- 5 tomatoes, cut into quarters
- 1 shallot, diced
- 1 tsp tomato purée
- 50ml red wine vinegar
- 100ml white wine
- 500ml chicken stock
- 2 heaped tsp Dijon mustard
- 1 tbsp fresh tarragon and parsley, chopped
To serve
- Mash
Method
For the chicken:
- Preheat the oven to 180C/350C/Gas 4.
- Heat the butter and oil in a large wide pan. Season the chicken and fry to a good golden crisp. Pop into a bowl. In the same pan add the garlic, tomatoes and shallots cook out for 2 minutes.
- Stir in the tomato purée and cook for 2 minutes to cook out the purée.
- Add the vinegar and the wine and reduce by a third. Then add the chicken stock and bring up to a simmer. Pop the chicken in with half the tarragon and dijon mustard.
- Transfer to the oven and cook with the lid off for 45 minutes.
- Finish with the rest of the tarragon and parsley, serve with mash.
