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POULET AU VINAIGRE
Chicken with Vinegar Sauce
(Serves 4-5)

3 lb broiler-fryer chicken, cut into serving pieces, cleaned and dried
3 Tablespoons vegetable oil
1 Tablespoon butter
4 large shallots, minced fine (1/2 cup)
2 unpeeled garlic cloves
9 tablespoons red wine vinegar or raspberry vinegar
salt and pepper
2 tablespoons tomato sauce
1 Tablespoon butter, divided into small pieces

Heat oil over medium heat in large skillet; add chicken pieces and
saute until nicely browned on all sides. Remove to warm platter.
reduce heat to low. Add butter, shallots and unpeeled garlic
cloves to same skillet; saute over medium-low heat until shallots
are golden brown, about 7 - 10 minutes, stirring often. (at this
point the recipe can burn easily). Away from the heat, add 3
tablespoons vinegar, salt and pepper. Return to heat; cover and
simmer for 10 minutes.

Return chicken pieces to skillet; add remaining 6 Tablespoons
vinegar; cover and cook over low heat 25 - 30 minutes more or until
fork-tender. Remove chicken to serving dish; keep warm. Discard
garlic; add tomato sauce to juices in skillet and blend over very
low heat; beat in butter pieces one at a time; reheat slowly; serve
over chicken. Decorate with parsley or watercress.

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