Name: Poulet au vinaigre (chicken in white wine vinegar)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 6 Chicken thighs; 1 Onion finely sliced; 2 Crushed garlic cloves; 4 Tomatoes deseeded and diced; 1 tbsp Tomato puree; 2 tsp Mustard powder; 1 Chicken stock cube; 1 Vegetable stock cube; 3 tbsp White wine vinegar; 75 g Low fat cream cheese; 1 tsp Tarragon

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Beautiful low fat adaptation of a classic

Yields4 Servings

Prep Time15 minsCook Time30 minsTotal Time45 mins

6 Chicken thighs

1 Onion finely sliced

2 Crushed garlic cloves

4 Tomatoes deseeded and diced

1 tbsp Tomato puree

2 tsp Mustard powder

1 Chicken stock cube

1 Vegetable stock cube

3 tbsp White wine vinegar

75 g Low fat cream cheese

1 tsp Tarragon

Cut your chicken thighs into large chunks - quartered is good

Fry off the chicken until it’s browned then remove from the pan

fry off the onion and garlic for 2 minutes then add the tomatoes, tomato purée and mustard powder and stir well. Cook for one minute

Add the white wine vinegar, stock cubes and 300ml of water and bring to the boil.

Add chicken back in, reduce heat and cover and simmer for 15 -
20 minute until the chicken is cooked through

Remove the chicken, Turn up the heat and boil vigorously for 5 minutes until sauce reduces and thickens

Add cream cheese and tarragon and stir until cheese melts

Add the chicken back in and serve

Ingredients