• 8 chicken thights.
  • 2 ctablespoons oil.
  • 8 white onions and cut in half.
  • 2 cups vinegar.
  • 3 tablespoons mustard.
  • ½ cup of cream.
  • 3 tablespoons chopped parsley.


  1. In a large skillet, heat the oil and fry the chicken for three minutes until Golden Brown. Remove it and reserve a few minutes.
  2. Add the onions, cover the pan and cook over mediuem heat for 10 minutes, stirring occasionally.
  3. Return the chicken to the pan with the vinegar and let it boil. Reduce heat and cook for approximately 10 to 15 minutes.
  4. Stir the mustard and cream, heat for two minutes in a poto ver médium heat and spread the parsley.
  5. Bathe the chicken with sauce. Garnish with potatoes and tomato slices.