| 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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