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diff --git a/src/chicken-in-red-wine-vinegar-sauce.md b/src/chicken-in-red-wine-vinegar-sauce.md new file mode 100644 index 000000000..44afdf332 --- /dev/null +++ b/src/chicken-in-red-wine-vinegar-sauce.md @@ -0,0 +1,29 @@ +# Chicken in Red Wine Vinegar Sauce + +- ⏲️ Prep time: 15 min +- 🍳Cook time: 25 min +- 🍽️ Servings: 6 + +## Ingredients + +- 3 tablespoons/~44 milliliters extra-virgin olive oil +- 1 tablespoon/~14 grams unsalted butter +- 1 whole chicken, cut into 10 pieces (alternatively, use breasts or legs) +- 4 shallots, finely chopped +- 1 cup/720 milliliters red wine vinegar +- 1 cup/240 milliliters crème fraîche or heavy cream +- Finely chopped parsley (optional) + +## Directions + +1. Rub each piece of chicken in salt and pepper mixture. +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. +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. +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. +5. Return chicken to platter. Add garnish if available, and serve. + +## Contribution + +- Anonymous + +;tags: chicken french |