Preparation

1. Heat the butter in a large, heavy based saucepan or frying pan.
2. Fry the chicken thighs on both sides to brown them evenly.
3. Add the unpeeled garlic cloves and reduce the heat.
4. Cover the pan and cook gently for 20 minutes or until the chicken is tender.
5. Pour out all but one tablespoon of fat from the pan.
6. Add the vinegar, stirring well, scraping up any sediment from the bottom.
7. Boil rapidly until the liquid is reduced to about two tablespoons.
8. Lift out the chicken and keep warm.
9. Add the wine, brandy, MasterFoods Dijon Mustard and tomato paste to the pan.
10. Mix well and boil rapidly until reduced to a thick sauce, about 5 minutes.
11. In another heavy saucepan, boil the cream until reduced by half.
12. Stir frequently to prevent it burning.
13. Take off the heat.
14. Sieve the vinegar sauce into the cream, pressing the garlic cloves well to remove the pulp.
15. Season with MasterFoods Sea Salt and MasterFoods Ground Black Pepper.
16. Cut the seeded tomatoes into thin strips.
17. Stir into the sauce.
18. Reheat the sauce if necessary.
19. Arrange the chicken on a hot serving dish.
20. Spoon over the sauce to serve.