Chicken with vinegar sauce

Chicken in malt vinegar

PT45M

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This sounds weird but is a riff on the French dish, ‘chicken in vinegar’. The sauce is piquant yet sweet and with the addition of cream makes a really beautiful and unusual meal. Serve with either baguette or herbed rice to soak up the sauce.

1
Preheat the oven to 180°C/gas mark 4
2
Heat a skillet over a medium-high heat and add the oil. Brown the chicken pieces, turning until golden all over. Once evenly coloured, add the butter and baste the chicken for a minute or so
3
Place the skillet in the oven for 20 minutes. Remove the chicken and drain off most of the butter
4
Over a low heat, sauté the shallots and garlic with a pinch of salt until they're soft and sweet – be careful not to colour them. Remove from the pan
5
Add the vinegar and cider to the pan to deglaze and reduce by half. Remove the pan from the heat and let it cool a little
6
Once the sauce is around 50°C (you can pop a finger in without it burning) add the 4 tbsp of double cream and whisk it in. Taste and add a little more sugar if you think it needs it
7
Add the chicken and shallots back to the pan before serving. Once all heated through, serve with a crusty baguette and plenty of butter
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