Free Cooking Recipes

A lively, piquant flavor transforms these economical chicken thighs into a special treat. Accompany with some plain boiled new potatoes and sweet early season peas.

SERVES 4

8 chicken thighs
30 ml/2 tbsp sunflower oil
S whole cloves garlic, unpeeled
75 ml/5 tbsp red wine vinegar
1 1/4/300 ml/1/2 pt dry white wine
30 ml/2 tbsp brandy
10 ml/2 tsp Dijon mustard
10 ml/2 tsp tomato purée (paste)
2/3 cup/150 ml/1/2 pt low fat fromage frais
2 tomatoes, skinned and deseeded and cut into
thin strips
salt and freshly ground black pepper

Directions:

1. Heat the oil in a large heavy-based saucepan. Cook the chicken thighs, turning, until evenly browned. Add the garlic cloves, and reduce the heat. Cover and simmer for 20 minutes or until the chicken is tender
2. Drain all but 15 ml/ 1 tbsp fat from the pan. Add the vinegar and stir well, scraping up any sediment from the bottom. Boil rapidly until the liquid is reduced to approximately 30 ml/2 tbsp. Transfer the chicken to a serving dish and keep warm.
3. Add the wine, brandy, mustard and tomato purée (paste) to the pan, stir well and rapidly boil until reduced to a thick sauce (approximately 5 minutes).
4. In another small saucepan, heat the fromage frais until warmed through. Place a sieve over the saucepan, and pour on the vinegar sauce, pressing the garlic cloves well to remove the pulp. Remove sieve. Season, to taste.
5. Stir the tomatoes into the sauce. Reheat if necessary and pour over the chicken to serve.