Chicken With Vinegar Sauce Recipe

Name: Chicken With Vinegar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 free-range chicken, cut to 8 pieces (ask your butcher to do it for you if you want); 1 bouquet garni, of thyme, bay leaf, parsley, tarragon (i.e. herbs wrapped in cheese cloth); 2 tablespoons olive oil; 1 tablespoon butter; 1 onion, diced; 10 garlic cloves, peeled; 1 cup white wine vinegar; 2 cups diced tomatoes; 1 cup dry white wine; 1 cup chicken stock; salt and pepper; chopped parsley

Servings: persons

1 free-range chicken, cut to 8 pieces (ask your butcher to do it for you if you want)
1 bouquet garni, of thyme, bay leaf, parsley, tarragon (i.e. herbs wrapped in cheese cloth)
2 tablespoons olive oil
1 tablespoon butter
1 onion, diced
10 garlic cloves, peeled
1 cup white wine vinegar
2 cups diced tomatoes
1 cup dry white wine
1 cup chicken stock
salt and pepper
chopped parsley

1
Make sure chicken parts are patted dry.
2
Season them.
3
Heat olive oil in large saute pan or dutch oven.
4
Lay the chicken skin side down (cook the chicken in batches if the pan is not large enough) turn chicken to allow it to brown evenly on all sides (about 3 minutes each side.).
5
Add butter, diced onion, garlic cloves, and saute for a few more minutes.
6
Remove any access fat.
7
Deglaze the pot with the white wine vinegar and reduce the liquid COMPLETELY.
8
Add the bouquet garni, white wine, chicken stock and diced tomatoes to the pot.
9
Bring to a boil, lower the heat to a slow simmer, cover and simmer for 30 minutes.
10
Take off the lid, raise the temperature to medium, take out the herb sachet and cook for another 10 minutes (patience, patience! this process will reduce the liquid and thicken the sauce).
11
Plate chicken with the sauce and garnish chopped parsley.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 free-range chicken, cut to 8 pieces (ask your butcher to do it for you if you want), 1 bouquet garni, of thyme, bay leaf, parsley, tarragon (i.e. herbs wrapped in cheese cloth), 2 tablespoons olive oil, 1 tablespoon butter, and more.

Yes, Chicken With 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.

Chicken With Vinegar Sauce

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