| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Main course, Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Chicken joints | |
| 1 | tb | Oil |
| 15 | g | Butter |
| 1 | Med-large onion; chopped finely | |
| Boquet garni (parsley; bay leaf, thyme) | ||
| 200 | ml | Red wine vinegar |
| 2 | Tomatoes; skinned seeded chopd | |
| 1 | tb | Tomato puree |
| 250 | ml | Chicken stock |
INSTRUCTIONS
1. Lightly brown the chicken in the oil and butter. Remove. Cook the onion in the pan until softened. Add the bouquet garni and chicken, cover and cook gently for 20 minutes. 2. Stir in the vinegar. Simmer, uncovered, until reduced by half. Stir in the tomatoes and tomato purée. Cover and cook for 5-10 minutes. Remove the chicken and keep warm. Discard the bouquet garni. 3. Boil the cooking juices to a syrupy glaze, stir in the stock and boil until well reduced and flavoured. Return the chicken to the pan and turn to coat with the sauce. Recipe by: Weetabix Easy Reference Guide - Suppers and Snacks, 1997 Posted to MC-Recipe Digest V1 #679 by Kerry Erwin <kerry@north.org> on Jul 20, 1997
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