Poulet au Vinaigret

I got this recipe watching Laura Calder on The Food Channel's French Food at Home. She called it "Chicken in Vinegar," but I felt it deserved a French name, so I call it Poulet au Vinaigret," which means ... "Chicken in Vinegar."

It's pretty simple, pretty easy, pretty quick, and pretty economical, using ingredients you probably already have in your pantry to go along with the chicken you just bought.

Ingredients

·         CHICKEN PIECES, 8 to 12

·         OLIVE OIL, 2 tablespoons

·         GARLIC, 2cloves, thinly sliced or minced

·         WINE VINEGAR, white, 1/2 cup or so

·         TOMATO PASTE, 1 tablespoon

·         TOMATOES, 2 large, chopped

·         BOUQUET GARNI, bay leaf, thyme, flat-leaf parsley

·         CHICKEN STOCK, 1/2 cup or so

·         BUTTER 2 tablespoons

·         SALT and PEPPER to taste

·         PARSLEY, chopped for garnish

Directions

1.       Brown the chicken in the olive oil, seasoning with salt and pepper.

2.       Remove the chicken and set aside.

3.       Sauté the garlic.

4.       Add the vinegar and bring to a boil.

5.       Add the tomato paste and chopped tomatoes, stir to combine.

6.       Return the chicken to the pan.

7.       Add in the bouquet garni.

8.       Add the chicken stock and simmer for 20 minutes.

9.       Remove the chicken and arrange on a platter.

10.   Add the butter to the sauce and cook, stirring over medium-low heat until the sauce is thickened.

11.   Drizzle sauce over the chicken, serve the rest on the side.

12.  Garnish with the chopped parsley.