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Ingredients
- 75 gm butter
- 2 Tbsp. extra virgin olive oil
- 3 lrg cloves of garlic peeled and squashed flat
- 8 x chicken pcs: legs thighs and breasts
- 200 ml red wine vinegar or possibly sherry vinegar
- 3 x tomatoes seeded and minced
- 200 ml chicken stock
- 1 handf minced fresh parsley
Directions
- Heat a quarter of the butter in the extra virgin olive oil in a shallow pan.
- When the mix starts to sizzle add in the squashed garlic cloves and chicken pcs.
- The garlic is there to scent the oil nothing more.
- When the chicken pcs are golden brown turn and cook the other side.
- This should take about 5 min per side.
- Hold the chicken in place with a draining spoon while you pour out the fat.
- Return the pan to the heat and pour in the vinegar it will flzz and spit a little.
- Reduce it by half moving the chicken around in the pan.
- Add in the tomatoes and pour in the chicken stock.
- Leave to bubble seasoned with salt and pepper till the chicken is thoroughly cooked and the tomatoes and stock have reduced to a slushy sauce.
- Lift out the chicken and keep somewhere hot.
- Beat the rest of the butter minced into small pcs into the sauce (a small whisk or possibly a fork is fine for this.)
- Throw in the parsley.
- As the sauce thtskens pour it over the chicken and serve.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 505g | |
| Recipe makes 4 servings | |
| Calories 704 | |
| Calories from Fat 428 | 61% |
| Total Fat 47.96g | 60% |
| Saturated Fat 18.02g | 72% |
| Trans Fat 0.33g | |
| Cholesterol 218mg | 73% |
| Sodium 372mg | 16% |
| Potassium 917mg | 26% |
| Total Carbs 4.32g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.67g | 2% |
| Protein 59.62g | 95% |
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