28 lines
1.3 KiB
Markdown
28 lines
1.3 KiB
Markdown
---
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title: "Chicken in Red Wine Vinegar Sauce"
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date: 2021-03-16
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tags: ['chicken', 'french', 'wine']
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---
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- ⏲️ Prep time: 15 min
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- 🍳 Cook time: 25 min
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- 🍽️ Servings: 6
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## Ingredients
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- 3 tablespoons/~44 milliliters extra-virgin olive oil
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- 1 tablespoon/~14 grams unsalted butter
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- 1 whole chicken, cut into 10 pieces (alternatively, use breasts or legs)
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- 4 shallots, finely chopped
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- 1 cup/720 milliliters red wine vinegar
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- 1 cup/240 milliliters crème fraîche or heavy cream
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- Finely chopped parsley (optional)
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## Directions
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1. Rub each piece of chicken in salt and pepper mixture.
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2. Heat oil and melt butter in deep-sided, 12-inch (~30 centimeter) sauté pan on medium-high heat. When the oil is hot, but not smoking, use tongs to add chicken skin side down.
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3. Brown both sides until skin is golden brown and chicken is cooked, about 12-15 minutes. Remove chicken to a platter and cover loosely with aluminum foil to keep warm.
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4. Pour out half of oil from pan, and use other half to brown shallots over medium-high heat. Slowly add vinegar and boil until reduced to almost a syrup. Add crème fraîche/cream and cook until blended and brown, about 5 minutes. Return chicken to pan to coat and heat.
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5. Return chicken to platter. Add garnish if available, and serve.
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