Free Cooking Recipes

This is the perfect dish for a large party, as it is economical, can be made in advance and reheated, and has an enticing sweet-sour aroma. Accompany the dish with fresh noodles or soft creamed potatoes.

SERVES 4
2 x 1.25 kg/3 lb chickens
7 cloves garlic
3 large tomatoes
5 ml/1 tsp peppercorns
1 cup/250 ml/8 f1 oz red wine vinegar
2 cups/450 ml/15 fl oz chicken stock (broth)
salt and freshly ground black pepper
1 cup/200 g/7 oz fromage frais
45 ml/3 tbsp chopped chives

Directions:

1. Divide each chicken into 10 portions, following the instructions on page 10, plus diagonally halving the breasts. Carefully remove the skin.
2. Peel and crush the garlic. Skin, deseed and roughly chop the tomatoes.
3. Heat a large non-stick frying pan; there is no need for any oil. In small batches, brown the chicken portions on all sides for 6 minutes. Remove the chicken pieces and leave to cool on a wire cake rack.
4. Transfer the chicken to a large casserole. Add garlic, tomatoes and the peppercorns and cook for 1 minute.
5. Add the vinegar and boil for 3 to 4 minutes to reduce the liquid. Add the stock (broth), cover and simmer for 10 minutes until the chicken is tender.
6. Remove the chicken from the casserole and allow the pieces to cool again on the wire cake rack.
7. Bring the liquid in the casserole to the boil again and simmer it gently until it is the consistency of single (cereal) cream. Skim off any fat and froth from time to time.
8. When there is approximately 21/2 cups/600 ml/1 pt sauce, strain it through a fine sieve. Season to taste with pepper and, if required, some salt.
9. Return the chicken pieces and the sauce to the casserole. The sauce should half cover the chicken.
10. Gently reheat the casserole. Swirl in the fromage frais and sprinkle with the freshly chopped chives. Serve hot.