Chicken Fricassee with Vinegar and Herbs

INGREDIENTS

METHOD

1. Preheat the oven to 150°C. On a high heat, seal the chicken pieces in the hot olive oil until golden brown for 5 minutes, season with the salt and pepper.
 

2. Spoon out the fat, add the butter and vinegar, cook down for 10 seconds, stir the chicken pieces in the reduced vinegar so all the pieces are coated.
 

3. Add the white wine, bring to the boil for a few seconds, and at this stage add the garlic, tomatoes and herbs.
 

4. Cover the pan with a lid and cook for 30 minutes in the preheated oven.
 

5. Remove from the oven, taste and correct the seasoning if required. Skim any fat from the surface. The chicken should be juicy and tender.
 

Serve with sauté potatoes and Spring greens.
 

Recipe from Foolproof French Cookery by Raymond Blanc,
published by BBC Worldwide Ltd 2002/2003