Ingredients
4 tbsp butter
1 tbsp rice bran oil
4 garlic cloves, unpeeled
1.5 kg chicken, cut in 10 pieces
SIDS SALT & PEPPER to taste
½ cup SIDS LOW SUGAR RASPBERRY VINEGAR
2 tomatoes, seeded & cut into 1 cm dice
2 tbsp chopped flat-leaf parsley
Directions
In a large, deep frypan, melt 2 tablespoons of the butter in the oil. Add the garlic, season the chicken with SIDS SALT & PEPPER and add to the pan. Cook over moderately high heat until lightly browned all over, about 8 minutes. Add SIDS LOW SUGAR RASPBERRY VINEGAR, tomatoes and bring to a simmer. Cover and simmer over moderately low heat until the chicken is cooked through, about 15 minutes. Transfer the chicken to a platter and keep warm.
Boil the sauce over moderately high heat until slightly thickened, about 4 minutes. Remove from the heat.
Peel the garlic cloves and mash them into the sauce. Whisk in the remaining 2 tablespoons of butter and stir in the parsley then season with SIDS SALT & PEPPER. Pour the sauce over the chicken and serve.
