Fricassée de poulet au vinaigre doux (Fricassée of chicken with sweet vinegar)

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Fricassée de poulet au vinaigre doux (Fricassée of chicken with sweet vinegar)
Fricassée de poulet au vinaigre doux (Fricassée of chicken with sweet vinegar)
Servings:Serves 4
Calories per serving:719
Ready in:1 hour 30 minutes
Prep. time:15 minutes
Cook time:1 hour 15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:20th January 2013
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Chicken fricassée with sweetened vinegar.

Ingredients

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Method

  1. In a large saucepan, melt the butter and brown the chicken pieces
  2. Add the sugar and onions, allow to stew for 15 minutes and drain off the fat.
  3. Reduce the heat and add the red wine and half of the wine vinegar.
  4. Cook for a further 15 minutes, partially covered.
  5. Add the tomato purée and the pink peppercorns and continue cooking for 10 minutes more.
  6. Strain the sauce (reserve it) and season the chicken.
  7. 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.
  8. 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.
  9. 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.
  10. Arrange the potatoes around the chicken pieces and pour the sauce over them.
  11. Garnish with the parsley.

Variations

As alternative to using boiled potatoes, you could make pommes persillade as an accompaniment.

You could also try using fruit vinegars such as raspberry. --JuliaBalbilla 11:30, 16 January 2009 (UTC)

See also

Graph your Body Mass Index

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