Chicken in Red Wine Vinegar Sauce
Try this Chicken in Red Wine Vinegar Sauce recipe.
Try this Chicken in Red Wine Vinegar Sauce recipe.
- 1 tablespoon unsalted butter
- 3 tablespoons extra-virgin olive oil
- sea salt and freshly ground black pepper to taste
- 1 whole chicken (about 4 pounds) cut into 10 pieces -- you
- 4 shallots, finely chopped
- 1 cup top quality red wine vinegar (i use heinz)
- 1 cup crã¨me fraã®che or heavy cream preferably not ultrapasteurized
- finely chopped fresh (flat leaf) parsley for garnish
- Carbohydrate 1.10812 g
- Cholesterol 59.4316666666667 mg
- Fat 23.3462700136947 g
- Fiber 0 g
- Protein 0.833283333333333 g
- Saturated Fat 11.283776001891 g
- Serving Size 1 1 Serving (49g)
- Sodium 41.3073333336072 mg
- Sugar 1.10812 g
- Trans Fat 1.07400933370418 g
- Calories 213 calories
Step-by-step
- Mix salt and pepper together in a small bowl. Rub each piece of chicken with the mixture.
- Heat the oil and melt the butter in a deep-sided 12-inch sauté pan over medium-high heat. (If your pan isn't large enough to hold all the chicken in a single layer, use 2 smaller pans, and put half the chicken, oil, and butter in each one.) When the oil is hot but not smoking, use tongs to add the chicken, skin side down.
- Brown on both sides until the skin becomes beautifully golden brown and the chicken is thoroughly cooked, about 12 to 15 minutes on each side. If not fully cooked through, turn the heat down to finish cooking to keep the skin from burning.
- Remove the chicken to a serving platter and cover loosely with aluminum foil to keep warm. Pour off about half of the fat in the pan.
- Add the shallots to the remaining oil and brown over medium-high heat.
- Slowly add the vinegar to the skillet and boil until reduced to almost a syrup.
- Add the crème fraîche and cook until the mixture is well blended and has turned a nutty brown color, about 5 minutes.
- Return the chicken to the pan to coat thoroughly and heat briefly in the sauce.
- Return to the platter, garnish with parsley, and serve immediately.
- Season with salt to taste. If there is extra sauce, pass it in a small bowl.
Chicken in Red Wine Vinegar Sauce: A Simple Weeknight Delight
As a busy working mom, time is always of the essence. Weeknight dinners need to be quick, easy, and, most importantly, delicious. That's why I've fallen in love with this Chicken in Red Wine Vinegar Sauce recipe. It's elegant enough for a dinner party, yet simple enough for a Tuesday night meal. The rich, tangy sauce is the star of the show, coating each piece of chicken perfectly. The process is straightforward, and the results are consistently impressive. I often double the recipe to have leftovers for lunch the next day – a real time-saver!
The beauty of this dish lies in its simplicity. You start by browning the chicken until it's golden and crispy – achieving that perfect balance between crispy skin and juicy meat is key. Then, the magic happens. Shallots, sautéed until fragrant, form the base of the sauce. The addition of red wine vinegar adds a bright, acidic punch that cuts through the richness of the chicken and the cream. The crème fraîche, or heavy cream, creates a luxurious, velvety texture that coats the chicken beautifully. A final sprinkle of fresh parsley adds a touch of freshness and visual appeal.
I've experimented with different types of vinegar, and while any high-quality red wine vinegar will work, I've found that Heinz offers a consistently good flavor. The key is to allow the vinegar to reduce properly before adding the cream; otherwise, you risk a thin, watery sauce. This reduction process concentrates the flavor and creates that wonderful syrupy consistency. I find that the aroma alone is enough to clear your sinuses! The subtle sweetness of the shallots balances the tartness of the vinegar beautifully. The whole process takes about 30 minutes from start to finish, making it a perfect recipe for busy weeknights.
This recipe is incredibly versatile. I’ve served it with roasted vegetables, mashed potatoes, or even a simple side salad. The possibilities are endless! It's also a great way to use up leftover chicken. I often poach a whole chicken on the weekend, then shred the meat and use it in this recipe mid-week for a quick and easy meal. This keeps the kitchen work minimal, meaning I can spend more time with my family. Honestly, this dish feels like a luxurious meal but without the hefty price tag or long preparation time of other more elaborate recipes. The beautiful golden-brown chicken, glistening in its rich, flavorful sauce, is a guaranteed crowd-pleaser, even with the pickiest of eaters.
It's more than just a recipe; it's a testament to how simple ingredients and a little know-how can create something truly special. It's a dish that brings comfort, satisfies hunger, and leaves you feeling both full and content. The ease of preparation, the delicious flavors, and the versatility of the dish make it a staple in my kitchen. This recipe is my go-to when I want a delicious, sophisticated meal without spending hours in the kitchen. And, trust me, your family will thank you for it!
So, next time you're looking for a quick, easy, and incredibly flavorful weeknight dinner, look no further than this Chicken in Red Wine Vinegar Sauce. It's a simple recipe with impressive results – guaranteed to become a family favorite. It's the perfect balance between effort and reward. Plus, the cleanup is a breeze, leaving you more time to relax and enjoy your delicious meal. It is a perfect example of delicious food doesn't require hours of prep and complicated ingredients. The key to its success is attention to detail and good-quality ingredients – a philosophy I strive for in all my cooking.
