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Diffstat (limited to 'src/chicken-in-red-wine-vinegar-sauce.md')
| -rw-r--r-- | src/chicken-in-red-wine-vinegar-sauce.md | 6 |
1 files changed, 3 insertions, 3 deletions
diff --git a/src/chicken-in-red-wine-vinegar-sauce.md b/src/chicken-in-red-wine-vinegar-sauce.md index dd9faf8bd..7f4d0361d 100644 --- a/src/chicken-in-red-wine-vinegar-sauce.md +++ b/src/chicken-in-red-wine-vinegar-sauce.md @@ -18,12 +18,12 @@ 1. Rub each piece of chicken in salt and pepper mixture. 2. Heat oil and melt butter in 12-inch 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. -4. Remove chicken to a platter and cover loosely with aluminum foil to keep warm. 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. +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 -- Anon +- Anonymous ;tags: chicken french |