Chicken in Red Wine Vinegar

Total Time
20 mins
40 mins

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

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  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 ).