Chicken With White Wine Vinegar

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Chicken With White Wine Vinegar is a delightful way to prepare chicken served with a caper and bacon cream sauce that is divine. We serve it as a delicately flavoured dish as part of a menu, but it can also be served with potatoes, fried rice or pasta for a delicious meal.

If you haven’t had this dish before, it is definitely worth a try. It’s a great mid-week meal to serve with some rice and roasted vegetables. And with only two and a half hours active cooking time, it’s super quick and easy to make!

Chicken Breast With Wine Vinegar Sauce

Recipe Photo

Ingredients For Chicken Breast With Wine Vinegar Sauce

  • 4chicken breasts, halved
  • “just a pinch” of salt
  • “just a pinch” of pepper
  • 2 Tbspolive oil, extra virgin
  • 1 tspgarlic clove, minced
  • 1 tspthyme
  • 2 Tbspwhite wine vinegar
  • 1 cchicken broth

How To Make Chicken Breast With Wine Vinegar Sauce

  • 1Generously season chicken breasts with salt and pepper.
  • 2Coat with flour and shake off excess.
  • 3Heat oil in a wide skillet (at least 10-inch diameter) over moderately high heat for about 1 minute.
  • 4Add chicken and brown well on one side, get it pretty dark.
  • 5Flip the chicken over and brown the other side.
  • 6Extra dark chicken makes a more delicious sauce.
  • 7Each side should take about 4 minutes.
  • 8While the chicken cooks, prepare garlic.
  • 9Remove chicken from skillet and set aside.
  • 10Add thyme, garlic and white wine vinegar to the skillet.
  • 11Stir to loosen whatever is stuck to the skillet.
  • 12Add chicken broth, turn heat to high and boil rapidly until the liquid is reduced to about 1/4 cup.
  • 13Pour over chicken and serve.

Chicken Breast with Wine Vinegar Sauce

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Chicken Breast with Wine Vinegar Sauce

   

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INGREDIENTS

  • 4 Boneless, chicken breast
  • 1 c Chicken broth
  • Pepper
  • 1 ts Garlic ; minced
  • 2 tb White wine vinegar
  • Salt
  • 2 tb olive oil
  • 1 ts Dried thyme

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INSTRUCTIONS

Generously season chicken breasts with salt and pepper. Coat with flour and shake off excess. Heat oil in a wide skillet (at least 10-inch diameter) over moderately high heat for about 1 minute. Add chicken and brown well on one side, get it pretty dark. Flip the chicken over and brown the other side. (Extra dark chicken makes a more delicious sauce.) Each side should take about 4 minutes. While the chicken cooks, prepare garlic. Remove chicken from skillet and set aside. Add thyme, garlic and white wine vinegar to the skillet. Stir to loosen whatever is stuck to the skillet. Add chicken broth, turn heat to high and boil rapidly until the lquid is reduced to about 1/4 cup. Pour over chicken and serve.

Chicken in Vinegar

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 10 min
  • Cook: 1 hr 5 min
  • Yield: 4 servings

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Ingredients

1 whole chicken (3 1/2 pounds/1.6 kg), cut into 8 pieces

Salt and freshly ground pepper

1 tablespoon butter, plus another tablespoon for finishing

1 tablespoon olive oil

6 cloves garlic, peeled

1 cup/250 ml white wine vinegar

1 cup/250 ml chicken stock

1 tablespoon tomato paste

4 medium tomatoes, roughly chopped

1 bay leaf

1 large fresh thyme sprig

2 good handfuls chopped fresh parsley

Directions

  1. Sprinkle the chicken pieces with salt and pepper. Melt the butter and olive oil in a saute pan and brown the chicken, a few pieces at a time. You’re not cooking the chicken here, just making the skin crisp and giving it color and flavor. Five minutes per side is about right. Remove the chicken to a dish. Add the garlic and cook for 5 minutes. Deglaze the pan with the vinegar and boil down by half, about 10 minutes. Return the chicken to the pan, and pour in the stock. Add the tomato paste, tomatoes, bay leaf and thyme. Simmer, uncovered, until the chicken is cooked, about 30 minutes. Remove the chicken to a clean dish and keep warm. Strain the cooking liquid into a saucepan, pressing to get all the juices through, and whisk in the last spoonful of butter. Pour over the chicken. Sprinkle with the parsley and serve.

Chicken in Red Wine Vinegar Sauce

Savory and delicious French-style chicken in red wine vinegar sauce. This homey dish cooks in 30 minutes.

Wine vinegar chicken is a simple French-inspired dish you can make with pantry staples like red wine vinegar, shallots and tomato paste.

You’ll be pleased that such a tasty dish uses ingredients that are easy to find and the method is really simple.

Ingredients/shopping list

  • Bone-in, skin-on chicken thighs (about 2 pounds)
  • Extra virgin olive oil
  • Dry white wine
  • Red wine vinegar
  • Tomato paste
  • Garlic
  • Shallot
  • Bay leaves
  • Fresh thyme
  • Chicken stock or water
Pantry Ingredients for making chicken in red wine vinegar sauce in an enamel tray: Tomato paste, Dijon mustard, red wine vinegar, bay leaves and thyme.

Pre-salting chicken (Dry brine)

My favorite trick for making tasty chicken is to pre-season it with salt, often well in advance of cooking.

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The thought of not only planning the next day’s dinner in advance but actually getting it prepared in advance can seem like one more chore.

BUT — in this case the “preparation” involves taking chicken out of the package, sprinkling it with salt and putting it back into the refrigerator.

Then forget about it for 24 hours.

Yup. Trust me, it’s totally doable. And that simple step has a big impact on the outcome.

Allowing the chicken to rest in the refrigerator uncovered dries out the skin, and that’s the secret to good, even browning and minimal pan-stickage.

If you’re short on time on a busy day and want to make this recipe, skip the overnight dry brine.

Just sprinkle the chicken with salt about 15 minutes before cooking — you’ll still end up with a delicious dish, I promise!

What does vinegar do to chicken?

Chicken tastes great with any acidic ingredient – that’s probably why dishes like Greek lemon chicken are so damn good!

After searing the chicken skin until it’s nice and brown, pour in some dry white wine and vinegar along with the other ingredients.

Pop the whole pan in the oven to finish cooking.

As the chicken roasts, the chicken thighs become tender and the liquid reduces just enough to make a delicious, savory sauce.

What to serve with red wine vinegar chicken

Serve this delicious chicken with a simple salad, roasted smashed potatoes and plenty of crusty bread to soak up sauce!

Simple tips

  • Unwrap chicken from its packaging and blot the chicken skin dry with paper towels.
  • Season the chicken with salt, then let it sit uncovered for 15 minutes at room temperature, or overnight in the refrigerator.
  • Heat your pan to temperature before adding the cooking oil and chicken.

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