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Poulet saut au vinaigre
- 1.5kg/3lb 5oz free-range chicken
- 1 tbsp vegetable oil
- salt and freshly ground black pepper
- 2 tomatoes
- knob of butter
- 1 tsp tomato pure
- 2 garlic
- 50ml/2fl oz red wine vinegar
- 125ml/4fl oz white wine
- 500ml/18fl oz chicken stock
- 1 heaped tsp Dijon mustard
- 250ml/9fl oz whipping cream
- 1 tbsp chopped fresh tarragon
Directions:View on BBC Food
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