1 heaped tbsp chopped parsley





· Season the pieces of chicken simply, with salt and pepper.

· Heat the butter and the olive oil until it begins to turn brown.









· Slowly add the chicken and allow it to fry until the exterior is golden brown all over.





· Add the tomatoes, and keep cooking everything at the same temperature. You will notice that your tomatoes will become darker, and will lose a significant amount of their moisture.









· Pour in the vinegar and allow the mixture to reduce. Allow it to reduce until nearly disappeared. Add your stock, and simmer once again until the liquid reduces by half. This will take a while!









· Add 1 tbsp chopped parsley, and serve immediately. Serve with a simple starch. We chose an easy white rice.



