(also the name of a famous French film!)
Ingredients
Method
Dust the chicken in flour and season well with salt and pepper. Heat the olive oil and butter in a large non-stick sauté pan. When the butter has melted and is bubbling away, carefully add the pieces of chicken to the pan. Pan fry over a medium-high heat until golden on all sides.
Remove the chicken from pan next and transfer to a tray. Put the pan back on the heat and add the diced vegetables and garlic. Sweat all these down for a few minutes or until completely softened. Pour in the vinegar and bring it up to a boil, making sure to scrape the bottom of the pan. Add the chicken back to the pan, along with the tomatoes. Season and add the thyme, stir well and put the lid on the pan and cook gently for around 20-25 minutes or until the chicken is tender and cooked through. Leave to cool a little before serving with some blanched green beans.
