Photo: Lily Banse
Poulet sauté au vinaigre
13 ingredients
30 min + 1 hr
Serves 4
openrecipes
Chicken on the bone gently cooked with tart vinegar, delicate tarragon, punchy mustard and cream - a real French gem.
Estimated Nutrition (whole recipe, rough)
502
Calories
33g
Protein
34g
Fat
9g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.5kg/3lb 5oz free-range chicken
- 1 tbsp vegetable oil
- salt and freshly ground black pepper
- 2 tomatoes
- knob of butter
- 1 tsp tomato purée
- 2 garlic
- 50ml/2fl oz red wine vinegar
- 125ml/4fl oz white wine
- 500ml/18fl oz chicken stock
- 1 heaped tsp Dijon mustard
- 250ml/9fl oz whipping cream
- 1 tbsp chopped fresh tarragon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes