Chicken au Vinaigre recipe
- One whole roasting chicken about three and half pounds
- Six tablespoons butter
- Four cloves unpeeled garlic
- Sea salt and ground pepper
- Four tablespoons chopped chives
- Four tablespoons Italian parsley minced
- Three quarters cup red wine vinegar
- 8 ounces duck or veal stock
- Two tablespoons tomato paste, can be sun-dried tomato paste
- One third cup heavy cream
- Sprigs of Italian parsley and chives
Read how to prepare and the rest of this post at,
http://oilandvinegar.cruets.com/178/french-chicken-au-vinaigre
buy your oil and vinegar at
Cruets.com
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