Poulet au Vinaigre (Chicken in Vinegar and Shallot Sauce)
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Ingredients
- 700 g boneless chicken thighs
- 4 tbsp red wine vinegar
- 200 g tinned chopped tomatoes
- 150 ml chicken stock
- 4 shallots, finely sliced
- 100 ml double cream
- 20 g unsalted butter
Nutrition (per serving)
- Calories
- 441 kcal
- Protein
- 34.3 g
- Carbohydrate
- 7.1 g
- of which sugars
- 4.8 g
- Fat
- 30.2 g
- of which saturates
- 14.1 g
- Fibre
- 1.5 g
- Salt
- 0.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large frying pan and brown the chicken thighs for 6-7 minutes, then set aside.
- 2
Add the shallots to the pan and cook for 5 minutes until softened.
- 3
Pour in the red wine vinegar and let it bubble for 1 minute, scraping up any browned bits.
- 4
Add the tinned tomatoes and chicken stock, return the chicken to the pan, cover and simmer for 15 minutes until cooked through with no pink remaining.
- 5
Stir in the double cream and simmer, uncovered, for 5 minutes until slightly thickened.
- 6
Season well and serve.
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