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Ingredientes
- 4 x Chicken joints
- 1 Tbsp. Oil
- 15 gm Butter
- 1 med -large onion, minced finely Boquet garni (parsley, bay leaf, thyme)
- 200 ml Red wine vinegar
- 2 x Tomatoes, skinned seeded chopd
- 1 Tbsp. Tomato puree
- 250 ml Chicken stock
Direcciones
- 1. Lightly brown the chicken in the oil and butter. Remove. Cook the onion in the pan till softened. Add in the bouquet garni and chicken, cover and cook gently for 20 min.
- 2. Stir in the vinegar. Simmer, uncovered, till reduced by half. Stir in the tomatoes and tomato puree. Cover and cook for 5-10 min. Remove the chicken and keep hot. Throw away the bouquet garni.
- 3. Boil the cooking juices to a syrupy glaze, stir in the stock and boil till well reduced and flavoured. Return the chicken to the pan and turn to coat with the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 4 servings | |
| Calories 77 | |
| Calories from Fat 58 | 75% |
| Total Fat 6.57g | 8% |
| Saturated Fat 2.21g | 9% |
| Trans Fat 0.09g | |
| Cholesterol 8mg | 3% |
| Sodium 141mg | 6% |
| Potassium 155mg | 4% |
| Total Carbs 1.85g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.93g | 1% |
| Protein 0.99g | 2% |
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