Healthy Poulet au Vinaigre

This classic, creamy French dish usually uses ingredients only the French can get away with! Half a bottle of sherry, anyone? Luckily, with some clever ingredients – a white wine stock pot and some white wine vinegar – you can recreate the lovely sharpness of the original dish, while backing down on some of those calories. You can imagine you're in a gîte in the south of France while it bubbles away!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Spray a large heavy-based pan (with a lid) with low-calorie cooking spray and place over a high heat. Add the chicken thighs and brown for 2-3 minutes each side, then remove from the pan and set aside.

Step 2

Reduce the heat, spray with a little more low-calorie cooking spray, then add the onion and garlic and cook for 3 minutes, or until slightly softened but not coloured. Add the diced tomatoes, tomato puree and mustard powder and cook for 1 minute.

Step 3

Pour in the stock, stock pot and white wine vinegar, then stir well and bring to a simmer. Return the chicken pieces to the pan, cover with a lid, and cook over a low heat for 20-25 minutes, until the chicken is cooked through. The juices should run clear when you pierce the thighs with a sharp knife

Step 4

Remove the chicken from the pan and cover with foil to keep warm.

Step 5

Turn the heat up and bring the sauce to a rapid boil for 6-8 minutes, or until the sauce starts to thicken (it should be the consistency of single cream). Stir in the cream cheese and chopped tarragon, then return the chicken to the pan to warm through.

Step 6

Serve with steamed greens and/or mash potato, if desired.

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