3 Tablespoons Butter
3 Cloves of Garlic peeled and germ removed
1 French shallot minced
1 Large onion minced
2 Medium Size Tomatoes, cut in small pieces
1 Kg. Chicken cut in pieces – In this recipe, I used 500 gr. chicken thighs
1/2 Cup Red Wine Vinegar
1/2 Cup of White wine
1 Bay Leaf
5-6 Tarragon leaves
1 Cup of Chicken broth
1 Cup of double cream (35%) or creme fraiche
1 Teaspoon Dijon Mustard
In a cast iron pot or heavy base pan, saute the shallot with the garlic in the butter, until translucent.
Add the onion and continue to saute, until they are also translucent. Add the tomatoes and saute for a few minutes. Add the vinegar, bay leaf, tarragon and and cook for about 10 minutes at medium heat, giving a chance for the tomatoes to cook through and reduce the sauce by almost half.
Move the sauce to the side, which, at that stage should be quite thick and saute the chicken pieces for a few minutes.
I usually add 1/2 cup of white wine and chicken stock and cook the chicken for another 15 minutes at medium heat, so the sauce can reduce almost by half.
Add the cream and finish the cooking for another 15-20 minutes, at very low heat and the lid on.
You can prepare the dish in advance and reheat at the last minute when ready to serve.
Serve with rice – steamed vegetables – Potato au Gratin and don’t forget a piece of baguette to dunk in the sauce at the end !
For this recipe, I used a Staub Cocotte – The beauty of this pan is that is it coated with an anti-adhesive surface, making cooking a lot easier and cleaning even faster. It conducts heat very well