Poulet Au Vinaigre Vinegar Chicken

Pasta dishes are just always delicious!

1. carve the chicken into eight parts: 2 halved legs each, 2 wings and the two halves of the breast. Sauté these parts and the carcass, chopped into three or four pieces, in 120 g butter in a large casserole. Season with salt and pepper on the spot. Do not brown the butter in any case and do not roast the meat for less than 20 min.

2. add the carrot, shallots and garlic and put the saucepan with the lid in the 180 degree hot stove. After 15 minutes, add 1 small measure of tarragon vinegar and continue to simmer until the meat pieces are cooked, which will take about 10-15 minutes. Remove the meat and keep warm.

3. complete the sauce on the hotplate: if it is visibly buttery, degrease it with a kitchen towel. Now add 1 dash of tarragon vinegar, 1 cup of chicken stock, 2 tsp of paradeis pulp, 1 tsp of mustard and 1 two of tarragon and cook the whole thing at a brisk temperature. If the sauce tastes very sour and quite salty, it is right.

4. remove the carrots and the tarragon from the sauce, add 200 g of whipped cream and just before serving add 3 tbsp of tomato concasse to the sauce, heat briefly, done.

Distribute the 8 pieces of meat evenly on the plates and moisten with the sauce.

Ribbon noodles are suitable as a side dish.

Poultry

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