Breasts of chicken with vinegar

This is a lovely dish that is not too complicated.  A bit rustic but the vinegar flavours really get the gastric juices flowing.

Preparation Time: 10 Mins

Cooking Time: 25 Mins

Total Time: 35 Mins

Ingredients

For 2 servings…

2                    Chicken supremes    

                     Pepper  - freshly ground, black 

                     Salt          

30 gms            Butter       

For the sauce

1                    Onion  - red - small, chopped finely        

1 tbs               Vinegar  - raspberry  

1 tbs               Vinegar  - tarragon   

30 gms            Butter       

To garnish

2 sprigs           Tarragon   

Method

Season the chicken lightly with salt and pepper.  Melt the butter in a fire-proof casserole, add the chicken and brown lightly on all sides for 5 minutes.  Cover and cook in a hot oven (200°C) for 10 minutes until the meat is cooked but is still tender.  Transfer the meat to a serving dish, cover and keep hot.

To make the sauce…

Add the onion to the buttery juices in the pan and cook, stirring now and then, for 5 minutes until the onion is soft.  Pour in the vinegars and cook fast until the liquid is reduced and the sauce is slightly syrupy.  Remove from the heat and add the butter.

Slice the chicken elegantly and put on to individual plates.  Spoon the sauce to one side of the chicken.  Garnish with the tarragon and serve.

Variations

The dish is just as good with chicken thighs.

Wine recommendations

A quite robust red wine.

Conventional

     Côtes du Rhône

Interesting

     Bordeaux Supérieur

     Corbières

     Côtes du Luberon