“Poulet Au Vinaigre” A French Classic, made speedier, healthier and infinelty better!

Cooking chicken in vinegar (as unappetising as that sounds) is a French classic, and the French do know a thing or two about food. There are multiple variations: most involve red wine vinegar and include cream, sometimes mustard, tomato puree, stock. This is the quicker ("Time-Poor" chef, after all), healthier, more modern, and frankly tastier (in my humble opinion) version. So simple, and so delicious! An absolute knock out supper, thrown together in seconds.

Ingredients

Method

Ingredients

  • SERVES 2
  • 4 small chicken thighs or legs (skin-on)
  • 1/2 cup rice wine vinegar
  • 1 tablespoon Olive Oil
  • A thumb sized piece of butter
  • Salt and Pepper To Taste
  • 4 Cloves of Garlic, unpeeled and lightly crushed with the side of a knife
  • 4 large Tomatoes, deseeded and skin chopped into small squares
  • 1 handful chopped fresh parsley leaves

Method

one. In a large, deep skillet (for which you have a lid), melt the butter in the olive oil, over a medium heat. Add the garlic. Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until lightly browned all over, (turning occasionally) about 8 minutes.

two. Add the vinegar and tomatoes and bring to a simmer. Cover and simmer over moderately low heat until the chicken is cooked through, about 15-20 minutes.

Serving Suggestion. Serve with some rice, perhaps some spinach or even a tomato salad

Possible Amendment.