Chicken in wine vinegar sauce

Ingredients for 4 servings:

• 2 chicken breast fillets or a whole chicken
• 50 g butter
• 3 shallots
• 100 ml red wine vinegar
• 500 ml red wine, dry
• 500 ml chicken stock
• some cornstarch
• 3 tomatoes
• salt and pepper
• 1 bunch of chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

French recipe

Cut the chicken breast or chicken into portions. Remove the skin, if desired. Season the meat with salt and pepper, and brown the pieces in butter on all sides. Then cook the chicken pieces in the oven at 150°C (top/bottom heat) for about 15 minutes until juicy. Degrease the frying pan and briefly sauté the chopped shallots. Add the vinegar and reduce by half. Add the red wine and chicken stock one after the other, reducing by half each time. Season the sauce with salt and pepper and thicken to the desired consistency with cornstarch dissolved in a little water. Score the tomatoes, blanch them in hot water, peel them, cut them into small cubes, and add both to the sauce. Let the chicken pieces reheat in the sauce. To serve, sprinkle the chicken in the wine vinegar with chives.