Poulet Saute Au Vinaigre – a delicious recipe with chicken, Salt, butter, olive oil, very ripe tomatoes, red wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Season the pieces of chicken with salt and pepper.
2
Heat 4 tbsp of the butter and the olive oil in a flameproof casserole until just turning nut-brown.
3
Add the chicken and fry gently, turning occasionally, until golden brown all over.
4
Add the chopped tomatoes, and carry on frying and stewing until the tomato has lost its moisture and is dark red and sticky.
5
Pour in the vinegar and reduce by simmering until almost disappeared.
6
Add the stock, and simmer again until reduced by half.
7
Remove the chicken to a serving dish and keep warm.
8
Whisk the remaining butter into the sauce to give it a glossy finish.
9
Add 1 tbsp chopped parsley, pour over the chicken, and sprinkle with the remaining parsley.
10
Serve with plain boiled potatoes.
1173
kcal
Calories
52
g
Fat
9
g
Carbs
162
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 lb chicken, cut into 8 pieces, Salt and pepper, 1/2 cup butter, 2 tbsp olive oil, and more.
Yes, Poulet Saute Au Vinaigre falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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