- October 2014
- Serves 4
- Hands-on time 40 min, simmering time 20 min
Debbie Major’s vinegar chicken recipe is made with garlic, dry white wine, brandy, dijon mustard and tomatoes – a perfect winter warmer.
- 34.1g (19.1g saturated)
- 5g (4g sugars)
To skin tomatoes, score the bases, then lower gently into a pan of just-boiled water. Leave for 30 seconds before removing, then allow to cool slightly.
The skins should peel off easily. You can use 40g ready-clarified butter or ghee instead of clarifying
your own butter in step 1, if you like.
If the chicken doesn’t produce much juice after step 3, use 100ml chicken stock instead for step 4.
If you can’t get hold of Artisan Malt Vinegar, useapple balsamic vinegar (from Waitrose) or regular malt vinegar, and add ½ tsp balsamic vinegar with it.
Freeze minus the tomatoes and herbs. Defrost, reheat and finish the recipe. Watch how to joint a chicken here or ask your butcher to do it.
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