26 May 2015
Aga Marchewka
Poulet Au Vinaigre (Chicken with Vinegar)
Ingredients
Preparation
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In a deep pan, heat the oil.
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Season chicken with salt, pepper, add to the pan and cook over until browned.
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Add the butter and swirl to coat the chicken.
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Turn the chicken side up and add the garlic, bay leaf.
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Transfer the pan to the oven and bake for 8 mins, until the breast pieces are white.
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Transfer them to a plate.
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Add the vinegar to the pan, return to the oven and bake the remaining chicken, basting a few times, 15 mins longer. Transfer the chicken and garlic to the plate.
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Add the chicken stock to teh pan and boil, scraping up the browned bits, until reduced to 300 ml.
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Whisk in the creme fraiche and the remaining 2 tablespoons of butter.
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Return the chicken tot he pan.
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Simmer until the sauce thickens and the chicken is heated, about 3 mins.
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Season with salt, pepper. Serve with the steamed herb.
Recipe contributed by Aga Marchewka.
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