Chicken In Red Wine Vinegar Sauce Recipe

Name: Chicken In Red Wine Vinegar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 bone in skin on chicken thighs about 2 pounds; 1 tablespoon kosher salt; 2 tablespoons extra-virgin olive oil; 3/4 cup white wine; 1/4 cup red wine vinegar; 2 tablespoons tomato paste; 3 whole garlic cloves peeled; 1 shallot thinly sliced; 2 bay leaves small; 4 sprigs fresh thyme; 1/4 cup water; ground black pepper Freshly; 1 teaspoon fresh thyme leaves

Servings: persons

6 bone in skin on chicken thighs about 2 pounds
1 tablespoon kosher salt
2 tablespoons extra-virgin olive oil
3/4 cup white wine
1/4 cup red wine vinegar
2 tablespoons tomato paste
3 whole garlic cloves peeled
1 shallot thinly sliced
2 bay leaves small
4 sprigs fresh thyme
1/4 cup water
ground black pepper Freshly
1 teaspoon fresh thyme leaves

1
Put the chicken thighs on a small rimmed baking sheet or baking dish. Sprinkle the salt on both sides of chicken; arrange skin side up and refrigerate overnight, uncovered. This will season the chicken and help the skin to crisp and brown.
2
Heat a large (12-inch) wide pan with at least 2-inch sides over medium high heat. Add the olive oil to the pan, followed by the chicken, skin side down. Cook undisturbed for 10 minutes, watching that the pan doesn't get too hot and adjusting the heat accordingly, until the skin is a rich golden brown. Turn chicken and cook the other side 2 minutes; remove chicken to a plate.
3
Pour off all but about a teaspoon of the fat in the pan, then add the wine and vinegar and bring to a boil. Stir in the tomato paste, garlic, shallot, bay leaves, thyme and water; return chicken to the pan, skin side up. Lower the heat to a gentle simmer, cover and cook 20 minutes.
4
Let the chicken rest off the heat 15 minutes. Taste for seasoning, adding more salt if needed and black pepper to taste. Sprinkle with thyme leaves and serve.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 bone in skin on chicken thighs about 2 pounds, 1 tablespoon kosher salt, 2 tablespoons extra-virgin olive oil, 3/4 cup white wine, and more.

Yes, Chicken In Red Wine Vinegar Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken In Red Wine Vinegar Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions