Popular in the 80's, this classic braise has a pleasing moreishness and, given its use of store-cupboard ingredients, it's a delightfully easy dish to whip up.

Ingredients

• 4 chicken leg and thigh portions
• 50 grams butter
• 3-4 teaspoons minced garlic
• ¼ cup brandy, optional
• 1/3 cup white or red wine vinegar
• 1 cup white wine or chicken stock
• 1 tablespoon prepared mild mustard (Dijon is good here)
• 300 ml bottle cream
• 2 tomatoes

Method

1. Trim the excess fat from the chicken portions and, if wished, cut the leg and thigh joint in half.
2. Heat the butter in a large lidded frying pan and when hot add the chicken pieces. Brown evenly over a moderate heat on all sides. Add the garlic and brandy, if using, to the pan, cover and simmer for 20-25 minutes or until the chicken pieces are tender.
3. Remove the chicken from the pan and add the vinegar, stirirng to remove any sediment from the pan and boil until the liquid has reduced to about ¼ cup. Add the wine or chicken stock, mustard and cream and simmer until reduced by about 1/3-¼.
4. Halve the tomatoes and scoop out and discard the seeds. Slice finely and add to the pan with the chicken and warm all the ingredients through. Season if wished before serving with seasonal vegetables.

Cooks Tips

- For a professional touch, blanch and peel the tomatoes before deseeding and slicing.