Poulet Au vinaigre

Pouletau vinaigre

Introduction:

"I had plenty of time at home at the weekend, so I came to a French red wine vinegar chicken. I didn't buy the upper part of the chicken leg with belt bone or the whole chicken in the supermarket, so I had to ask for two pieces of chicken breast without skin. There is no authentic red wine vinegar at home, so we have to mix one with red wine and rice vinegar. Fortunately, in the end, the taste of vinegar chicken was very good. Two pieces of chicken breast, almost 500 grams, were eaten by my husband and daughter. In the end, I, the hardest person, only tasted two pieces. Ah! It's all my fault. I shouldn't be lazy. I should change the two pieces of chicken breast meat into four pieces

Production steps:

Materials required:

Chicken breast: 500g

Tomato: 12

Garlic: 5 pieces

Red wine: 50ml

Rice vinegar: 50ml

Sugar: 20g

Basil leaves: moderate

Tomato sauce: right amount

Salt: right amount

Pepper: right amount

Butter: 25g

Olive oil: right amount

Soup: 125ml

matters needing attention:

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: other