|
Ingredients:
1 3-pound chicken, cut into 10 serving pieces
2 tablespoons butter
1 sprig fresh thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
4 whole garlic cloves, peeled
1/2 cup red wine vinegar
1/2 cup chicken bouillion
2 tablespoons tomato paste
1/4 cup chopped parsley leaves
Preparation:
Melt 1 tablespoon of the butter in a heavy skillet. Add the thyme, bay leaf, and then put in the chicken, skin side down. Add salt, pepper and garlic. Sautee the chicken, turning the pieces often, for about 10 minutes.
Pour off the fat. Add the vinegar, stirring to dissolve the brown particles adhereing to the bottom of the skillet. Add the bouillion and tomato paste. Bring to a boil, reduce the heat, cover, and cook for 10 more minutes. Add the remaining butter and the parsley. Stir to make sure the pieces are well coated.
Serves four.
| 
