8 chicken thighs
1 oz butter
5 clove garlic, unpeeled
5 tablespoon wine vinegar
1/2 pint dry white wine
2 tablespoon brandy
2 teaspoon Dijon mustard
1 teaspoon tomato puree
1/2 pint double cream
2 tomatoes, skinned and seeded
Number of Servings: 4
Heat the butter in a large heavy-based saucepan or frying pan. Fry the chicken thighs on both sides to brown them evenly. Add the unpeeled garlic cloves and reduce the heat. Cover the pan and cook gently for 20 minutes or until the chicken is tender.
Pour out all but 1 tablespoon of the fat from the pan and add the vinegar, stirring well and scraping up any sediment from the bottom of the pan. Boil rapidly until the liquid is reduced to about 2 tablespoon Lift out the chicken and keep warm.
Add the wine, brandy, mustard and tomato puree to the pan. Mix well and boil rapidly once again until reduced to a thick sauce (about 5 minutes). In another heavy saucepan boil the cream until reduced by half, stirring frequently to prevent burning. Take off the heat. Sieve the vinegar sauce into the cream, pressing the garlic cloves well to remove the pulp. Season with salt and black pepper. Cut the de-seeded tomatoes into thin strips and stir into the sauce. Reheat the sauce if necessary.
Arrange the chicken on a hot serving dish and spoon over the sauce to serve.