Ingredients
1.2 kg chicken pieces
Rice bran oil, for frying
200 ml SIDS RASPBERRY VINEGAR
1 kg tomatoes
15 g butter
15 g flour
SIDS SALT & PEPPER to taste
Chives, to garnish
Directions
Season chicken with SIDS SALT & PEPPER. In a large pan, brown the chicken pieces on all sides, skin-side down first. Brown in batches if necessary. Add 100 ml of SIDS RASPBERRY VINEGAR, cover and simmer for 10 minutes each side, until juices run clear when pricked. Remove chicken from pan and keep the sauce warm.
Peel the tomatoes, remove the seeds and cut into eighths. Put remaining SIDS RASPBERRY VINEGAR in the pan and boil for 4 minutes. Mix together butter & flour, whisk into the reduced vinegar then whisk into the sauce. Return the chicken to the sauce, add tomato and simmer 10 minutes until the sauce just coats the back of a spoon. Season to taste with SIDS SALT & PEPPER, sprinkle with chopped chives and serve with noodles or rice.
