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Poulet saute au vinaigre
Ingredients
6tbsp extra virgin olive oil
2kg (4½lb) chicken, cut into 8 pieces
500g (1lb 2oz) very ripe
cherry tomatoes (or a 400g
can cherry tomatoes in juice,
drained before using)
2 garlic cloves, crushed
200ml (7fl oz) very good
quality red wine vinegar
300ml (½pt) chicken stock
Small bunch of fl at-leaf parsley, chopped
Mixed salad leaves, to serve
Typically, this traditional French dish is thickened and enriched with butter, but this recipe uses extra virgin olive oil instead.
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Method
Heat 3 tablespoons of the olive oil in a large frying pan. Season the chicken all over and cook for 3-4 minutes on each side, or until golden. Add the tomatoes and garlic to the pan. Cook for 10-15 minutes, squashing the tomatoes down with the back of a spoon until they are thick and sticky and have lost all their moisture.
Pour in the vinegar and leave it to bubble for 10-15 minutes until the liquid has almost evaporated. Pour in the stock and cook for a further 15 minutes or so until reduced by half. Stir in the remaining olive oil and the parsley. Spoon onto serving plates and add a generous handful of mixed salad leaves to serve.
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