Chicken in Red Wine Vinegar

Total Time
Prep 20 mins
Cook 40 mins

From Patricia Wells' Bistro Cooking, a classic French dish.

Ingredients Nutrition


  1. Brown the seasoned chicken in batches in the butter with a bit of oil as well to stop it burning.
  2. Drain fat from skillet and return chicken to skillet.
  3. Slowly pour the vinegar into the hot pan to deglaze. Stand back from fumes!
  4. Over med-high heat, reduce the vinegar by about half, turning chicken periodically to bathe it.
  5. Add tomatoes and stock, cover and simmer gently until flavours melded and mingled, about 20 minutes.
  6. Remove the pan from heat, set aside the chicken and keep warm.
  7. In the pan, whisk in a knob of butter for a beautiful shiny sauce.
  8. Pour the sauce over the chicken and then strew with herbs.
  9. Enjoy with a potato gratin or creamy mash and steamed green beans ( for example ).
Most Helpful

5 5

Fantastic! This was a simple recipe for a midweek meal, so easy to prepare and exceptionally flavorful. I have this recipe in my favorites and I will be making this again. Followed directions exactly, made enough for dinner and lunch tomorrow. Thank you for posting!

5 5

This was sooooo good! We loved the intense vinegar taste. I served it with the very mild Buttered Wine Rice, #216575, and it worked well together. I used boneless skinless thighs in place of the whole chicken, and I halved the amount of butter and olive oil, and it turned out great. Thanks Aunty Dotty! Made for PAC Fall 2007.

5 5

Oh yeah! We loved this! In fact, I saved the extra sauce & froze it to simmer some boneless whatevers in it later. Made for "I've saved all these recipes!" March Diabetic Tag.