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Dinner · Home cooking · Weeknight

Chicken in Red Wine Vinegar Sauce

Chicken, done properly, from the public-domain kitchen — kept the way its author wrote it.

Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.

Ingredients serves 6

  • 3tablespoons/~44 milliliters extra-virgin olive oil
  • 1tablespoon/~14 grams unsalted butter
  • 1 wholechicken, cut into 10 pieces (alternatively, use breasts or legs)
  • 4shallots, finely chopped
  • 1cup/720 milliliters red wine vinegarcheck the label: may contain gluten
  • 1cup/240 milliliters crème fraîche or heavy cream
  • Finely chopped parsley (optional)

Method one step at a time, with timers in the app

  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.⏱ 12 min
  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 min
  5. Return chicken to platter. Add garnish if available, and serve.

Allergens, with the fine print read

Original recipe by Not supplied in source metadata, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.

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