Recipes

"Rinse the chicken and cut it into 8 pieces.

Peel, seed and chop the tomatoes.

In a large Dutch oven, melt 2 tablespoons of the butter with the oil.

Add the chicken pieces and cook, turning, until browned on all sides.

Season with salt and pepper.

Add the garlic cloves (unpeeled) and mix well.

Add the vinegar and bring to a boil.

Stir in the tomatoes, cover the pan and let cook over medium heat for 25 minutes.

Transfer the chicken pieces to a warmed ovenproof platter and keep warm while preparing the sauce.

Add the bouillon to the pan and cook, stirring and scraping the pan with a wooden spoon to detach the flavorful browned bits that stick to the bottom.

Reduce over high heat by about one-third.

Strain the sauce through a sieve, pressing the garlic cloves with the back of a spoon to extract their flavor.

Cut the remaining butter into small pieces and add to the sauce, a piece or two at a time, whisking over low heat after each addition.

Stir in the cream.

Pour the sauce over the chicken pieces, decorate with the chervil and serve."