Poulet Au Vinaigre

Ingredients:

Method:

Lightly season Chicken with Salt, Pepper, and Garlic Plus.
In a sauce pan on medium high heat, add Oil, allow to get hot. Add Chicken, sauté for 3 minutes, turn sauté 3 minutes more. Remove Chicken set aside, leaving the Oil.
Add Onion, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes.
Reduce heat to medium. Make a well in centre of pan, add additional Oil if required. Add Tomato Paste, sauté for 2 minutes, mix well. Make a well in centre of pan, add Garlic, sauté 30 seconds. Deglaze pan with Wine. Add Tomatoes, Vinegar, Honey, Broth, Salt, Pepper, and Herbs.
Bring Sauce to a simmer, reduce heat to low. Add Chicken back in. Simmer covered 20 minutes.
Uncover and continue to simmer for 25 minutes.
Roux:
- In a skillet on medium heat, add Butter, allow to melt. sauté butter for 3 minutes, (until frothing slows). Add Flour, sauté 3 minutes stirring continuously.
- Add Roux to Sauce.
Remove Chicken, add Cream to the Sauce, mix well. Add Roux to Sauce, mix until Sauce thickens.
Serve over Basmati Rice.