Chicken In Vinegar

By JimMac

Ingredients

• 2 large shallots
• 4 medium tomatoes
• 1 fryer, cut up and skinned
• 1 T oil
• 3 T red wine vinegar
• 1/3 cup dry white wine
• 1/3 cup chicken stock
• 1/2 t dried tarragon
• 1/4 t salt
• freshly ground black pepper
• 1 to 2 T butter

Details

Servings 4

Preparation

Step 1

Method:

Mince the shallots. Seed the tomatoes and dice.

Heat oil in pressure cooker. Add chicken and brown on both sides. Remove from cooker and set aside.

Add vinegar to pan and scrape up any browned bits. Add the shallots and cook until soft, about 2 minutes. Add the tomatoes, wine, stock, tarragon, salt and pepper to taste. Arrange the chicken on top. Cover the pressure cooker and bring to high pressure. Reduce heat to maintain pressure and cook for 10 minutes. Release pressure and remove the chicken.

Increase the heat to high and boil the sauce until it thickens slightly, about 5 minutes. Stir in the remaining butter and adjust the seasonings. Serve chicken, covered with the sauce.