Pollo à la Vinagreta

  1. Bring to boil, reduce heat, cover and simmer 30 minutes
    • about 3 lbs. (1300 g) chicken, cut in pieces. I prefer to skin the chicken pieces, both to reduce fat and because I like crispy, roasted skin but not soggy, simmered skin 1).
    • 1/2 Cup (12 cl) water
    • a little salt : this is not going to be drained, so salt as you would that amount of chicken.
    • 1 bay leaf or 3/2 bay leaves
    • 6 peppercorns (black)
  2. Blend together
    • 1/8 Cup (3 cl)– 2 Tb (2 CàS)– mustard
    • 1/4 Cup (6 cl) white vinegar – good white vinegar, cider or white wine, not the stuff one washes windows or descales with!
  3. Peel and slice
    • 3-4 tomatoes
  4. Halve, vertically (top-to-bottom or vice-versa), then thinly slice the halves of
    • 1 medium onion
  5. stir mustard/vnegar into broth
  6. top with tomato slices and onion slices
  7. cover and simmer 30 minutes more
  8. Option 2) : add 2-4 oz. (57-114g) canned peas

Serve with mashed potatoes or rice or similar, so the sauce doesn't go to waste.

1) and I'm sorry to discard the skin, it was easier when I had a dog who liked it
2) I rarely took, I didn't use a lot of canned peas and didn't want to open a can to use 1/4 - 1/2 Cup and then have to find something to do with the rest.