Chicken
with yellow wine vinegar

Ingredients:
1 free-range chicken from Bresse,
10cl vinegar of Vin Jaune,
2 shallots,
1 teaspoon tomato paste.

Recipe:
cutting the chicken into pieces, salt it and pepper it.
Brown pieces in corn oil.
Book on a hot plate.
Discard the oil and add the chopped shallots. Sauté them one minute stirring with a spatula, then add the vinegar. Scrape the bottom of the pressure cooker for juices and then add two glasses of water and a spoon of tomato paste.
Replace the chicken. Cover and cook turning pieces halfway. The sauce should cover the cooking chicken.
Cook basmati rice; remove the chicken, put it on a dish, surround it with rice. Pass the sauce, put on fire fort (and reduce to boil.

Off the heat, stir a tablespoon of butter cut into cubes, whisking vigorously.
Glaze pieces and sprinkle with chopped parsley.
It is possible to add as a garnish of chopped mushrooms to butter.