Instructions: Melt a quarter of the butter in the olive oil in a shallow pan.

When the mixture starts to sizzle add the squashed garlic cloves and chicken pieces.

The garlic is there to scent the oil nothing more.

When the chicken pieces are golden turn and cook the other side.

This should take about 5 minutes per side.

Hold the chicken in place with a draining spoon while you pour out the fat.

Return the pan to the heat and pour in the vinegar it will flzz and spit a little.

Reduce it by half moving the chicken around in the pan.

Add the tomatoes and pour in the chicken stock.

Leave to bubble seasoned with salt and pepper until the chicken is thoroughly cooked and the tomatoes and stock have reduced to a slushy sauce.

Lift out the chicken and keep somewhere warm.

Beat the rest of the butter chopped into small pieces into the sauce (a small whisk or a fork is fine for this.)

Throw in the parsley.

As the sauce thtskens pour it over the chicken and serve.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.