Poulet au vinaigre

Method

1. 1 Season the chopped chicken thighs with salt and pepper, then pan-fry in butter until the skin is golden and crispy for about 10 minutes before removing them from the pan.
2. 2 Sauté whole garlic cloves in a pan until fragrant, then pour in the wine vinegar and simmer for 2 minutes to reduce the strong flavor.
3. 3 Add white wine, peeled and chopped tomatoes, and thick tomato sauce, then add the chicken, cover and simmer over low heat for 25 minutes.
4. 4 Remove the chicken from the pan and place it on a plate. Pour the fresh cream into the pan and simmer gently for 5 minutes until the sauce thickens.
5. 5 Adjust the salt and pepper seasoning, pour the sauce over the chicken, and sprinkle with chopped tarragon before serving.

With an appliance

• Pressure cooker 50 min

  Replace step 3: simmer the chicken in the vinegar sauce under high pressure for 8 minutes, then quickly release the pressure; step 4 still involves removing the chicken and simmering the cream with the lid open for 5 minutes to thicken the sauce.