Poulet Au Vinaigre

30g butter, for sautéing
12 chicken pieces
3 shallots, fine chopped
6 large cloves garlic, unpeeled
6 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
325 ml white wine
150 ml GF chicken stock
3 tbsp brandy
3 tsp Dijon mustard
1½ tsp tomato purée
100 ml double cream
50g cold butter, cut in little cubes
3 large tomatoes, skinned & deseeded, flesh cut in strips
boiled waxy potatoes, to serve

Heat the oven to 130°C/fan or 110°C.
Melt the butter in a sauté pan and brown the chicken on all sides, skin-side first. Add the shallots and garlic to the pan and cover. Turn the heat to low and cook gently for 30-40 minutes, until the chicken is cooked through. Transfer the chicken to a serving dish and keep it warm in a low oven, covered loosely with foil. Pour all the fat out of the pan but don't wash it.
Add SIDS LOW SUGAR RASPBERRY VINEGAR to the pan, stirring to dislodge all the sediment. Boil quickly until you have about 2 tablespoons of liquid left, then stir in the white wine, stock, brandy, mustard and tomato purée then mix well. Boil this mixture until reduced to a sauce consistency, then press through a sieve into a clean saucepan, squashing the garlic cloves to push through some of the juice from their flesh. Add the cream and bring to the boil. Take off the heat and whisk in the butter to produce a glossy sauce. Add the tomato, gently heat through and check the seasoning. Pour the sauce over the warm chicken and serve immediately.