Bresse chicken with red wine vinegar

Preparation method

1. For the chicken, preheat the oven to 120°C/250F/Gas ¼.

2. On a medium heat, in a large sauté pan, seal the chicken pieces in the fat for five minutes on each side, until golden-brown. Season with the salt and pepper.

3. Remove the pieces of breast to a plate and reserve.

4. In a separate saucepan, on a medium heat, sweeten the onion and garlic in the butter for seven minutes until lightly golden. Add the tomatoes and cook for three minutes until they have broken down.

5. Add the remaining ingredients, bring to a simmer and then add to the sauté pan of chicken. Adjust the seasoning if required.

6. Cover with a lid and cook in the oven for 50 minutes. Then add the pieces of chicken breast and continue to cook for 10 minutes.

7. For the caramelised garlic, over a medium heat, in a small sauté pan (15cm/6in) fry the peeled, blanched garlic cloves in the olive oil for five minutes turning frequently until evenly golden-brown.

8. Add the remaining ingredients and simmer for five minutes until the liquid has reduced to a thick caramel.

9. Strain off the excess oil and reserve the caramelised garlic in the fridge until needed.

10. For the green beans, in a large saucepan, bring to the boil 100ml/3½floz water with the butter, salt and pepper.

11. Add the green beans and cover with a tight lid. Cook for 2-3 minutes until tender. If needed adjust seasoning.

12. To serve, arrange the chicken pieces and green beans on a large dish or four large plates. Sprinkle with parsley and caramelised garlic. Serve the sauce separately.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4