A very simple dish which requires a good chicken and excellent-quality vinegar. It is a great summer dish - the only time we get truly ripe tomatoes in England!
There is a version of this dish from the early 1970's which includes armagnac, dijon mustard, tomato purée, garlic, white wine, chervil, and double cream, however this recipe creates a more traditional version.
Serves 4
Ingredients
- 2 kg free-range chicken, cut into 8 pieces
- Sea salt and black pepper
- ½ cup butter
- 2 tbsp good quality olive oil
- 6 very ripe tomatoes, peeled, seeded, and chopped
- 1 cup best-quality red wine vinegar
- 1 cup chicken stock
- 2 heaped tbsp chopped parsley
We start by seasoning the pieces of chicken with salt and pepper.
Now heat (not too fiercely) 4 tbsp of the butter and the olive oil in a flameproof casserole until just turning nut-brown. Add the chicken and fry gently, turning occasionally, until golden brown all over.
Add the chopped tomatoes, and carry on frying and stewing until the tomato has lost its moisture and is dark red and sticky. Don't be tempted to taste at this stage, wait for the finished article!
Now pour in the vinegar, it will sizzle strongly! and reduce by simmering until almost disappeared. Add the stock (homemade if possible), and simmer again until reduced by half. Now remove the chicken to a serving dish and keep warm. Whisk the remaining butter into the sauce to give it a glossy finish - forget about the calories, this is a memorable dish!
Add 1 tbsp chopped parsley, pour over the chicken, and sprinkle with the remaining parsley.
Traditionally this is served with plain boiled potatoes, but it is delicious with a serving of buttered noodles.
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