8 chicken thighs
1 oz butter
5 clove garlic – unpeeled
5 Tbsp wine vinegar 1/2 pint dry white wine
2 Tbsp brandy
2 tsp Dijon mustard
1 tsp tomato puree
1/2 pint double cream
2 tomatoes – skinned and seeded

Heat the butter in a large heavy-based saucepan or frying pan.
Fry the chicken thighs on both sides to brown them evenly. Add
the unpeeled garlic cloves and reduce the heat. Cover the pan and
cook gently for 20 minutes or until the chicken is tender.
Pour out all but 1 Tbsp of the fat from the pan and add the
vinegar, stirring well and scraping up any sediment from the bottom of the
pan. Boil rapidly until the liquid is reduced to about 2 Tbsp. Lift
out the chicken and keep warm.
Add the wine, brandy, mustard and tomato puree to the pan. Mix
well and boil rapidly once again until reduced to a thick sauce (about 5
minutes). In another heavy saucepan boil the cream until reduced by
half, stirring frequently to prevent burning. Take off the heat. Sieve
the vinegar sauce into the cream, pressing the garlic cloves well
to remove the pulp. Season with salt and black pepper.
Cut the de-seeded tomatoes into thin strips and stir into the
sauce. Reheat the sauce if necessary.
Arrange the chicken on a hot serving dish and spoon over the sauce to
serve.