This recipe adapted from Food52’s Chicken in Red Wine Vinegar Sauce is a great way to switch up your usual chicken dinners.
This recipe adapted from Food52's Chicken in Red Wine Vinegar Sauce is a great way to switch up your usual chicken dinners.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
- 3 tbsp olive oil
- 1 tbsp unsalted butter
- 1 whole chicken cut into 10 pieces
- salt and pepper
- 4 shallots finely sliced
- 1 cup red wine OR 1 cup red wine vinegar
- 1/2-1 cup heavy cream
- parsley finely chopped
Season the chicken with salt and pepper.
Heat the oil and butter in a deep-sided, thick-bottomed pan over medium to medium-high heat. When the butter is melted, add the chicken skin side down. Cook 12-15 minutes until brown. Flip. Cook another 12-15 minutes until cooked through.
Remove the chicken and cover to keep warm.
Discard ~half the oil. Add the shallots to the pan and brown. Add the wine and cook until reduced by half. ~10 minutes. Add the heavy cream. Cook until it turns light brown, ~5 minutes. Return the chicken to the pan to coat in the sauce. Garnish with parsley and serve!