Chicken in Red Wine Vinegar Sauce
Served with roasted potatoes and steamed broccoli.
Ingredients for 2
- 1 tablespoons/~44 milliliters extra-virgin olive oil
- ⅓ tablespoon/~14 grams unsalted butter
- ⅓ whole chicken, cut into 10 pieces (alternatively, use breasts or legs)
- 1 ⅓ shallots, finely chopped
- ⅓ cup/720 milliliters red wine vinegar
- ⅓ cup/240 milliliters sour cream or heavy cream
- Finely chopped parsley (optional)
Side: Roasted potatoes
- ¾ lb red potatoes
- 1 tbsp olive oil
Side: Steamed broccoli
- 8 oz frozen broccoli florets
- 1 tsp butter
- ¼ lemon
Instructions
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Rub each piece of chicken in salt and pepper mixture.
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About 40 minutes before serving, start the potatoes: heat the oven to 425°F. Cut the potatoes into bite-size pieces, toss with the olive oil, salt and pepper, and roast for 25–30 minutes until golden, turning once. If the oven is already in use at a lower temperature, roast on another rack and allow 10–15 minutes longer.
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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.
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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.
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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.
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Steam or microwave the broccoli until tender, about 5 minutes, then toss with the butter, a squeeze of lemon and a pinch of salt.
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Return chicken to platter. Add garnish if available, and serve.