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The mediterranean ecookbook

Chicken sauté vinaigre

Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Servings 4 minutes

Ingredients

  • For the Chicken sauté vinaigre:

  • 2 tablespoons butter
    1 sprig fresh thyme
    1 bay leaf
    1 3-pound chicken
    salt and black pepper to taste
    4 garlic cloves
    1/2 cup red wine vinegar
    1/2 cup chicken stock
    2 teaspoons tomato paste
    1/4 cup chopped parsley

    • Directions

    • Cut chicken into 8 pieces. Melt 1/2 of the butter in a heavy bottom skillet. Add thyme, bay leaf and the chicken cut up in pieces, skin side down. Season with salt, pepper and garlic.
      Sauté the chicken turning the pieces often, for about 10 minutes. Pour off the fat. Add the vinegar stirring to dissolve the particles adhering to the bottom of the skillet.
      Add the stock, tomato paste. Boil and simmer for 10 minutes. Add the remaining butter and parsley. Stir to coat chicken pieces. Serve hot.

    Find it online:

    https://pageturnercookbooks.com/mediterranean