Vinegar Chicken

Pasta dishes are always a good idea!

Divide the chicken into 8 pieces. Season the chicken pieces with salt and pepper and brown them on all sides in the soaked butter. Remove.

Sauté the shallots and garlic in the drippings. Extinguish with vinegar and white wine. Add the tomato puree. Bring to the boil.

Then add the chicken pieces repeatedly and pour in the soup. Cover and simmer for about forty-five minutes.

In the meantime, put the tomatoes briefly in boiling water, peel, remove the seeds and cut into cubes.

Remove the chicken pieces from the frying pan and keep warm.

Beat the sauce with a hand mixer. Then add the heavy cream. Continue to make the sauce until it thickens slightly. Season.

Add the chicken pieces as well as the tomato cubes and the tarragon to the sauce form. Just heat well.

Serve with new potatoes fried in butter, wide noodles or a juicy saffron risotto.

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