Poulet Sauté Au Vinaigre or Chicken with vinegar.
This very simple dish is a great favourite. Its success lies in the fact that there are very few ingredients other than a good chicken and excellent-quality vinegar.
Serves 4
Ingredients
4 chicken breasts. skin removed
salt and pepper
50 g unsalted butter
2 tbsp olive oil
4 very ripe tomatoes, peeled, seeded, and chopped
12 shallots
60 ml best-quality red wine vinegar
60 ml white wine
2 garlic cloves, finely chopped
125 ml chicken stock
2 heaped tbsp chopped parsley
Directions
1 Season the chicken with salt and pepper.
2 Heat half the butter and the olive oil in a flameproof casserole until just turning nut-brown. Add the chicken and fry gently, turning occasionally, until golden brown all over.
3 Add the shallots, chopped tomatoes, and carry on frying and stewing until the tomato has lost its moisture and is dark red and sticky.
4 Pour in the vinegar and reduce by simmering until almost disappeared. Add chopped garlic, white wine, stock, and simmer again until reduced by half. Remove the chicken to a serving dish and keep warm. Whisk the remaining butter into the sauce to give it a glossy finish.
5 Add 1 tbsp chopped parsley, pour over the chicken, and sprinkle with the remaining parsley. Serve with plain boiled potatoes.
This very simple dish is a great favourite. Its success lies in the fact that there are very few ingredients other than a good chicken and excellent-quality vinegar.
Ingredients
4 chicken breasts. skin removed
salt and pepper
50 g unsalted butter
2 tbsp olive oil
4 very ripe tomatoes, peeled, seeded, and chopped
12 shallots
60 ml best-quality red wine vinegar
60 ml white wine
2 garlic cloves, finely chopped
125 ml chicken stock
2 heaped tbsp chopped parsley
1 Season the chicken with salt and pepper.
2 Heat half the butter and the olive oil in a flameproof casserole until just turning nut-brown. Add the chicken and fry gently, turning occasionally, until golden brown all over.
3 Add the shallots, chopped tomatoes, and carry on frying and stewing until the tomato has lost its moisture and is dark red and sticky.
4 Pour in the vinegar and reduce by simmering until almost disappeared. Add chopped garlic, white wine, stock, and simmer again until reduced by half. Remove the chicken to a serving dish and keep warm. Whisk the remaining butter into the sauce to give it a glossy finish.
5 Add 1 tbsp chopped parsley, pour over the chicken, and sprinkle with the remaining parsley. Serve with plain boiled potatoes.
Cozinha Francesa ♥♥♥
Se há algo que caracteriza este prato é o seu sabor tão delicado.
Ingredientes
sal e pimenta moída no momento
50 g de manteiga sem sal
2 c. de sopa de azeite
4 tomates maduros, pelados, retirar as sementes e picar
12 chalotas francesas, descascadas
60 ml de vinagre de vinho tinto
60 ml de vinho branco
2 dentes de alho picados finamente
125 ml de caldo de aves
2 c. de sopa de salsa picada
Preparação
1 Temperar o frango com sal e pimenta.
2 Aquecer metade da manteiga e o azeite numa frigideira, em lume médio. Juntar o frango e deixar dourar.
3 Adicionar as chalotas, tomates e continuar cozinhando por 5 minutos.
4 Juntar o vinagre à frigideira e cozinhar até o vinagre evaporar quase por completo. Adicionar o alho picado, o vinho branco e o caldo de aves. Misturar muito bem e deixar o molho reduzir por metade. Retirar o frango da frigideira e mantenha quente. Incorporar a restante manteiga e mexer bem até o molho ficar espesso e brilhante.
5 Adicionar ao molho uma c. de sopa de salsa picada, misturar. Regar o frango com o molho e polvilhar tudo com a restante salsa.
Cocina Francesa, si hay algo que caracteriza a este plato es su tan delicado.
Ingredientes
sal y pimienta
50 g de mantequilla sin sal
2 cucharadas de aceite de oliva
4 tomates maduros, pelados, sin semillas y picados
12 chalotes, peladas
60 ml de vinagre de vino tinto
60 ml de vino blanco
2 dientes de ajo, finamente picados
125 ml de caldo de pollo
2 cucharadas de perejil picado
Preparación
1 Sazonar el pollo con sal y pimienta.
2 Calentar la mitad de la mantequilla y el aceite en una cazuela a fuego medio. Añadir el pollo y dorar ligeramente.
3 Añadir las chalotas, los tomates y continuar la cocción durante 5 minutos.
4 Añadir el vinagre a la cazuela y cocine hasta que el vinagre se evapore casi por completo. Añadir el ajo picado, vino blanco y caldo de pollo. Mezclar bien y dejar que la salsa reduzca a la mitad. Retire el pollo de la cazuela y mantenga caliente. Incorporar la restante mantequilla revolviendo hasta que la salsa se espese.
5 Añadir a la salsa una cucharada de perejil picado y mezclar. Servir el pollo con la salsa, chalotes y adórnelo con el restante perejil.
Print / Imprimir receita / Imprimir receta
