Poulet Au Vinaigre

• total time: 22 minutes

Ingredients

4 chicken thighs

1/2 white onion diced

1 shallot diced

1 clove garlic minced

2Tbsp tarragon chopped

1Tbsp fresh thyme leaves

1Tbsp tomato paste

200ml red wine vinegar

400ml white burgundy wine

400ml chicken stock

400ml heavy cream

S&P to taste

Begin by prepping the vegetables

Directions

In a heavy bottom pan sear the chicken on both sides in neutral oil until nicely browned, remove from the pan.

Add onion, shallot, garlic to the pan and cook over medium heat until sweat down and lightly browned all over.

Add tomato paste and continue to cook for 2 minutes incorporating completely.

Turn heat to high and add vinegar. Cook until boiling and reduce to almost syrupy consistency

Add wine and boil for 2 minutes. Add stock and herb and bring to a boil.

Once boiling reduce to simmer, add chicken pieces and cover. Cook 15-20 minutes.

Remove lid and remove chicken pieces.

Add cream and bring to the boil. Cook until reduced by 50%.

Add chicken back to the pot and cover for 1 minute to reheat chicken.

Serve with plenty of sauce and more chopped tarragon.

Enjoy.