CHICKEN WITH VINEGAR AND TOMATO CREAM SAUCE

1 tbsp. vegetable oil
1 tbsp. butter
1 (3 lb.) chicken, cut up
Salt and pepper
6 cloves garlic
6 tbsp. tarragon vinegar
2/3 cup dry white wine
1 (28 oz.) can tomatoes, drained and chopped
1/4 tsp. sugar
2/3 cup heavy (whipping) cream
1 tsp. Dijon mustard

In non stick skillet, heat oil and butter over medium high heat. Season chicken with salt and pepper. Brown on all sides in skillet, about 10 minutes.

Add garlic to skillet and cook 2 3 minutes.

Add vinegar and cook until almost evaporated.

Stir in wine and tomatoes. Season with salt and pepper and sugar. Simmer, partially covered 25 30 minutes or until chicken done. Remove chicken.

Strain cooking juices through sieve into saucepan, crushing garlic and tomatoes into paste. Boil over high till syrupy (5 minutes).

In small bowl combine cream and mustard. Add to liquid in saucepan. Boil till thick and creamy (2 3 minutes).

Pour sauce over chicken

Makes: 4 servings
Adapted from unknown source