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This sauce is not sharp as you
might imagine from the title, but has a subtle flavor.
Ingredients: (serves 4)
1 chicken, weighing 1.4kg/31b, jointed
sea salt and pepper
2 tbsp all purpose flour (flour)
1 tbsp sunflower oil
Sauce
4 tbsp white wine vinegar
1 onion, finely chopped
1 glass of white wine
1 tsp tomato paste (tomato puree)
½ tbsp Dijon mustard
300 ml/ ½ pint chicken stock
Garnish
2 peeled, deseeded and chopped tomatoes
parsley
Method:
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Coat the chicken pieces in flour and
season with salt and pepper. Fry them until golden in the
oil.
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Take the chicken pieces out and put all
the ingredients for the sauce into the pan that the chicken
has been cooking in. Stir around the sides to bring in any of
the juices. Boil to reduce it in volume until there is enough
liquid to almost cover the chicken. Replace the chicken
pieces in the sauce. Cover the pan and reduce the heat.
Simmer for about 15 minutes or just as long as it takes to
finish cooking the joints right through. It is, however,
really important not to overcook the chicken, so keep an eye
on this!
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To serve, put the chicken on a hot serving
dish, reduce the sauce if there is too much and then strain
it over the chicken. Put the tomato pieces on the top and
decorate the dish with parsley.
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Serve simply with potatoes or rice and a
green salad.
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