Poulet Bourbonnais with cider vinegar

Poulet Bourbonnais with cider vinegar

Shopping: serves 4. 1 Bourbonnais chicken, 200 g cider vinegar, 200 g white wine, 300 g cream, 1 tomato, chives, oil, a chicken stock cube, flour, butter, pepper and salt.

Method: cut the tomato into small cubes and set aside. Cut the chicken into pieces: legs, breasts, wings. Keep the carcass to make a stock. Melt some butter and oil in a large pan and brown the pieces of chicken. Dust the chicken with a little flour. Then add the vinegar, the wine and the cream, plus a little salt, pepper and a stock cube. Let everything cook in a lidded pan for 20 to 30 minutes. Check that it is ready and let the sauce reduce a little without the lid. If you find it too sharp, you can add a little sugar. Serve with e.g. tagliatelle and broccoli, or with green beans and boiled potatoes. Serve the chicken with the sauce, the tomato pieces and chives.