Braised Chicken In Vinegar Sauce

1. 1

   Method;

2. 2

   * Fry the chicken in the oil in a heavy based saucepan for 6 minutes then transfer onto a plate

3. 3

   * Add the garlic and shallots to the pan and cook for 3 minutes

4. 4

   * Add the vinegar, honey and white wine, then add the stock. Bring to the boil, then return the hicken to the pan and cook for 10 mins.

5. 5

   * Add the puree and mustard, stir and then serve.

No additional tips available.