James Martin’s Poulet Sauté au Vinaigre
Crispy chicken in a creamy wine and tarragon sauce makes this delicious one pan meal by James Martin.
Introduction
This is a dish I cooked for Claude Bosi. He had one portion, then another, then another. One of the most magical moments in my career was when I travelled around France for the French Adventure series. I visited Georges Blanc in Vonnas at his Michelin-starred restaurant and he made a dish, for me and the crew, of poulet de Bresse and ceps. And it inspired me to cook this for Claude. So if you’ve got some Michelin-starred restaurant chefs coming for dinner, you should cook them this!
Ingredients
| a splash of | vegetable oil |
| 8 | chicken thighs, bone in, skin on |
| 1 tsp | tomato purée |
| 2 | garlic cloves, finely chopped |
| 4 | tomatoes, diced |
| 50ml | red wine vinegar |
| 100ml | white wine |
| 500ml | chicken stock |
| 1 heaped tsp | Dijon mustard |
| knob of | butter |
| 250ml | double cream |
| 1 tbsp | chopped tarragon |
| sea salt and freshly ground black pepper | |
| To serve | |
|---|---|
| mashed potatoes |
Method
Preheat the oven to 1800C/160ºC fan.
Heat a splash of vegetable oil in a large, ovenproof frying pan. Season the chicken with salt and pepper and fry over a medium-high heat for about 10 minutes to a good golden crisp.
Stir in the tomato purée and cook for 2 minutes, then add the garlic and tomatoes and cook for a further minute. Add the vinegar and reduce until it has all but disappeared. Add the wine and reduce by one-third. Then add the chicken stock and bring up to a simmer. Add the mustard, butter, cream and tarragon. Season to taste with salt and pepper.
Transfer the pan to the oven. Cook, uncovered, for a further 20 minutes, or until the chicken is cooked through.
Serve with mashed potatoes.
Reviews
1 Ratings
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