Mains · Finnish

Lyonnaise chicken stew

Name: Lyonnaise chicken stew
Prep time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Finnish
Ingredients: 25 g Valio butter; 4 garlic cloves; 900 g chicken thigh fillets; 1 tsp salt; black pepper from a mill; 2 tbsp tomato purée; 0.75 dl red wine vinegar; 3 dl water; 1 chicken bouillon cube; 1 tsp dried tarragon; 2 bay leaves; 1 pot (150 g) Valio Keittiö crème fraîche

The inspiration for this recipe comes from its French counterpart, Poulet au Vinaigre (Lyonnaise chicken). Vinegar chicken is made from succulent chicken thigh fillets. The sauce is tangy with vinegar and rounded out with crème fraîche.

Smarrig Kitchen3y

Machine-translated, original language: Suomi.

Prep 45 minTotal 45 minInspired by valio.fi

Method

1
Melt the butter in a deep pan or pot and mince the garlic cloves into it. Sauté and add the thigh fillets to the pan. Brown on both sides. Season with salt and pepper.
2
Add the tomato purée and vinegar to the pan. Bring to a boil. Add the water, crumbled bouillon cube, tarragon, and bay leaves. Let simmer covered for about 20 minutes, stirring occasionally. Stir in the room-temperature crème fraîche and let simmer for a moment longer.
3
Serve with potatoes or rice.

Main courses Chicken casseroles Chicken Gluten-free Gluten-free Egg free