Normally, I find French cooking a little intimidating. Maybe that is because I don’t do too much of it. On the other hand, this dish is one of my very favorite dishes. It’s also super easy and has therefore become a standard in our house. It’s basically a few ingredients that you can put together in a few minutes and 30 minutes later be licking your plate. You core and slice tomatoes, I use 4 or 5. We love garlic, so I use a whole head. Separate the cloves, but leave the skin on. chop a cup or so of flat leaf parsley, and clarify a3 tablespoons of unsalted butter. Liberally salt and pepper your chicken (we use thighs), then begin to brown the chicken in the butter on a medium hot stove once the butter stops sizzling. Add all the garlic, Brown on both sides, then add the tomatoes and the parsley, and a quarter cup of rice wine vinegar.. Cover and let it simmer for about 15 minutes. Then remove the chicken and keep them warm in a 200 degree oven while you finish the sauce. To finish the sauce, remove the garlic from their peels and mash them with a fork before putting them back in the pan. Add 2 tablespoons of unsalted butter and get the sauce nice and creamy. Pour it over the chicken and enjoy! You will quickly add this dish to your regular rotation.
My Life: A Memoir 