* 2 tablespoons Butter
* 8 Chicken pieces on the bone
* 1 teaspoon Sugar
* 2 medium Onions, finely chopped
* 400 ml of Red wine
* 100 ml Red wine vinegar
* 1 tablespoon Tomato purée
* A few pink Peppercorns, lightly crushed
* Salt and Pepper
* 1 tablespoon Butter for the garlic
* 8 Cloves Garlic, chopped
* 1 tablespoon chopped Parsley
* 1 kg small New potatoes

===Method===
* In a large saucepan, melt the Butter and Brown the Chicken pieces
* Add the Sugar and Onions, allow to Stew for 15 minutes and drain off the Fat.
* Reduce the heat and add the Red wine and half of the Wine vinegar.
* Cook for a further 15 minutes, partially covered.
* Add the Tomato purée and the pink Peppercorns and continue cooking for 10 minutes more.
* Strain the Sauce (reserve it) and season the Chicken.
* Melt the tablespoon of Butter over a medium heat in a fresh pan, add the Chicken and the Garlic. Meanwhile, put the Potatoes on to Boil.
* Turn the Chicken once or twice during cooking. Add the remaining Vinegar, cover and continue cooking on a very low heat for a further 10 minutes.
* When cooked place the Chicken in a serving dish and reheat the reserved Sauce in the pan in which you added the Vinegar to the chicken.
* Arrange the Potatoes around the Chicken pieces and pour the Sauce over them.
* Garnish with the Parsley.

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