Chicken of Lyon
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Lyon chicken is the cornerstone of French bistro food. Myös vinegar chicken is delicious and juicy when made from bone-in chicken. 2 tablespoons tomato puree 1 teaspoon black pepper 1 teaspoon salt 1 tablespoon olive oil 1 tablespoon French cream butter fresh arugula
Tip: If you don’t own a lidded pan, you can make the Lyon chicken in my pan in the oven.
Choose a large high-sided pan. Preferably one with a lid. Spread olive oil on the bottom and add the chicken per side. Fry for a few minutes until the skin is tender.
Add the red wine vinegar and chicken stock to the pan and bring to the boil. Stir in the tomato puree and season with salt and pepper.
Cut the cap off the whole garlic and dip as is into the sauce. Simmer gently under a lid for 30 minutes. Stir in the water.
Remove the cooked chicken pieces to a serving dish and cover with foil to prevent sticking.
Thicken the sauce with a generous tablespoon of butter. When it has melted, stir in the cream of tartar. Take a generous handful of fresh radicchio and rub into the sauce.
Spread the sauce over the roast and garnish the Lyons chicken with fresh radicchio.
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