Poulet saute au vinaigre

Serves: 6

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Total Time: 50

Prep Time: 20

Cook Time: 30

• 6 tablespoon(s) extra virgin olive oil
• 2 kilogram(s) (4½lb) chicken, cut into 8 pieces
• 500 gram(s) (1lb 2oz) very ripe
• cherry tomatoes (or a 400g
• 1 can(s) cherry tomatoes in juice, drained before using)
• 2  garlic cloves, crushed
• 200 ml very good
• quality red wine vinegar
• 300 ml (½pt) chicken stock
• 1 small bunch of fl at-leaf parsley, chopped
• Mixed salad leaves, to serve

Method

1. 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.
2. 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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