For ➍4 chicken thighs
1 tbs oil
2½ tbs butter
20 cl white wine vinegar
20 cl dry white wine
3 ts flour
Sprinkle chicken with salt. Heat 2 tbs oil and butter in skillet. Sear chicken in this.
Pour half of the vinegar in the pan and cover. Cool chicken thighs over low heat for 25-30 m.
Remove chicken from pan and cover with aluminum foil to keep warm.
Pour the rest of the vinegar and the wine in the pan. Bring to a boil and scrape browned bits with wooden spoon.
Mix flour through remaining butter (make a beurre manié).
Add mixture into pan and continue stirring until sauce is smooth and slightly thickened.
Add chicken thighs back in the pan and reheat.
Serve with potatoes.
*Keep the kitchen well ventilated, because vinegar vapor has a burning effect on throat and eyes.
