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Poulet au vinaigre (chicken in white wine vinegar)

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Beautiful low fat adaptation of a classic

 1 ½ Chicken thighs
 ¼ Onion finely sliced
 ½ Crushed garlic cloves
 1 Tomatoes deseeded and diced
 ¼ tbsp Tomato puree
 ½ tsp Mustard powder
 ¼ Chicken stock cube
 ¼ Vegetable stock cube
 ¾ tbsp White wine vinegar
 18 ¾ g Low fat cream cheese
 ¼ tsp Tarragon
1

Cut your chicken thighs into large chunks - quartered is good

2

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

3

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

4

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

5

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

6

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

7

Add cream cheese and tarragon and stir until cheese melts

8

Add the chicken back in and serve

Nutrition Facts

Servings 1

Amount Per Serving
Calories 197