Poulet Saute Au Vinaigre

• 4 lb chicken, cut into 8 pieces
• Salt and pepper
• 1/2 cup butter
• 2 tbsp olive oil
• 6 very ripe tomatoes, peeled, seeded, and chopped
• 1 cup best-quality red wine vinegar
• 1 cup chicken stock
• 2 heaped tbsp chopped parsley

1. Season the pieces of chicken with salt and pepper.
2. Heat 4 tbsp of the butter and the olive oil in a flameproof casserole until just turning nut-brown.
3. Add the chicken and fry gently, turning occasionally, until golden brown all over.
4. Add the chopped tomatoes, and carry on frying and stewing until the tomato has lost its moisture and is dark red and sticky.
5. Pour in the vinegar and reduce by simmering until almost disappeared.
6. Add the stock, and simmer again until reduced by half.
7. Remove the chicken to a serving dish and keep warm.
8. Whisk the remaining butter into the sauce to give it a glossy finish.
9. Add 1 tbsp chopped parsley, pour over the chicken, and sprinkle with the remaining parsley.
10. Serve with plain boiled potatoes.

chicken, salt, butter, olive oil, very ripe tomatoes, red wine vinegar, chicken stock, parsley

Taken from www.cookstr.com/recipes/poulet-sauteacute-au-vinaigre (may not work)