Butter And Vinegar Chicken Recipe

1. 1

   Heat a quarter of the butter in the extra virgin olive oil in a shallow pan.

2. 2

   When the mix starts to sizzle add in the squashed garlic cloves and chicken pcs.

3. 3

   The garlic is there to scent the oil nothing more.

4. 4

   When the chicken pcs are golden brown turn and cook the other side.

5. 5

   This should take about 5 min per side.

6. 6

   Hold the chicken in place with a draining spoon while you pour out the fat.

7. 7

   Return the pan to the heat and pour in the vinegar it will flzz and spit a little.

8. 8

   Reduce it by half moving the chicken around in the pan.

9. 9

   Add in the tomatoes and pour in the chicken stock.

10. 10

    Leave to bubble seasoned with salt and pepper till the chicken is thoroughly cooked and the tomatoes and stock have reduced to a slushy sauce.

11. 11

    Lift out the chicken and keep somewhere hot.

12. 12

    Beat the rest of the butter minced into small pcs into the sauce (a small whisk or possibly a fork is fine for this.)

13. 13

    Throw in the parsley.

14. 14

    As the sauce thtskens pour it over the chicken and serve.

* Per serving · 4 servings · Values may vary.

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