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Vinegar Chicken With Cream

Project Description


– 60 ml (¼ cup) butter

– 10 shallots, minced

– 1 small whole chicken about 1½ kg, cut into pieces (2 thighs, 2 breasts)

– salt and pepper

– 625 ml (1½ cup) sherry vinegar

– 750 ml (3 cups) 35% cream, hot



Preheat oven to 175°C (350°F). In a large pot, melt the butter until it gets to a hazelnut colour. Add shallots and sauté for a few minutes. Add chicken pieces and brown on both sides. Season with salt and pepper on both sides. Deglaze with the vinegar and add the cream. Bring to a boil. After the first boil, bake, covered, for 45 minutes. Serve with a papillote of vegetables.

Project Details

  • Date5 Février 2015
  • ProduitVin rouge
  • Temps de préparation55 min
  • Recettes pour 4 personnes
  •  1

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