Haitian Chicken In Sauce (Poulet En Sauce)
3 2 ½ lb. Chickens, quartered
3/4 cup tarragon vinegar
2 cloves garlic, minced
1/2 teaspoon Black pepper
Salt to taste
2 onions (¾ lb. Total weight)
1/2 cup chicken broth
1 tablespoon Tomato paste
Rinse and drain the chicken pieces well.
Add the vinegar, garlic, black pepper, salt, and hot pepper.
Add the parsley and let stand an hour or so, turning the chicken in the marinade from time to time.
Cook about 5 minutes.
Cook, moving the pieces of chicken around occasionally, for about 45 minutes, or until tender.
Serve with the sauce, hot or cold.