*  Exported from  MasterCook  *

                     Chicken Saute with Wine Vinegar

Recipe By     : Weetabix Easy Reference Guide - Suppers and Snacks, 1997
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Courses                     Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    chicken joints
   1      tbsp          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      tbsp          tomato puree
 250      ml            chicken stock

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. 


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