Welcome to my kitchen! I am thrilled to share with you one of my favorite recipes of all time, Chicken in Red Wine Vinegar. If you’re looking for a delicious and easy-to-make dish that will impress your guests, look no further! The combination of tender chicken thighs and the tangy flavor of red wine vinegar makes this recipe a true winner.
What I love about this dish is that it’s both savory and slightly tart, making it the perfect balance of flavors. Not only is it tasty, but it’s also customizable to your preference. You can easily adjust the seasoning or spice level to your liking. Plus, it’s a great recipe that you can make in advance and reheat for later.
Cooking should never be boring – and this recipe truly reflects that sentiment. You’ll be using bold flavors and an array of ingredients to create something truly special, all while keeping the process simple and attainable. So roll up your sleeves and let’s get started!
Why You’ll Love This Recipe
Are you looking for a hearty and flavorful dish that’s perfect for any occasion? Look no further than this chicken in red wine vinegar recipe! Trust me, once you try it, you’ll be hooked.
First of all, let’s talk about the star ingredient: red wine vinegar. It adds a tangy and slightly sweet flavor to the dish, without being too overpowering. When combined with red wine, chicken broth, and tomato paste, it creates a rich and delicious sauce that perfectly complements the tender chicken.
Speaking of the chicken, this recipe calls for boneless, skinless chicken thighs. They’re lean and trimmed, making them a healthier option than other cuts of chicken like breast. Plus, they’re easy to cook and come out incredibly juicy and tender every time.
But what really sets this recipe apart is its versatility. You can make it using just one whole chicken or eight lean trimmed boneless skinless chicken thighs – whichever works best for you. It’s perfect for a cozy home-style dinner or an elegant dinner party with friends. And if you have any leftovers (which is unlikely!), the dish reheats beautifully.
Finally, let’s not forget about the herbs! Fresh parsley and thyme are added at the end for an extra burst of flavor and aroma that will leave your guests asking for seconds.
In conclusion, this chicken in red wine vinegar recipe is the ultimate crowd-pleaser. With its rich sauce, tender chicken, and versatile ingredients, it’s sure to be a hit at any meal. Don’t hesitate to give it a try – you won’t regret it.
– 8 pieces boneless, skinless chicken thighs or 1 whole chicken
– 1 cup red wine vinegar
– ½ cup red wine
– Kosher salt and fresh ground pepper
– 2 garlic cloves, minced
– 1 tablespoon fresh thyme, chopped
– 1 tablespoon fresh parsley, chopped
– 2 tablespoons unsalted butter
– 1 tablespoon olive oil
– 2 shallots, thinly sliced
– ⅓ cup chicken broth
– 2 tablespoons tomato paste
– ¼ cup red wine vinegar
– Salt and fresh ground black pepper to taste
– Red ripe tomatoes, thinly sliced
– Fresh parsley and thyme leaves
Note: For substitutions and variations, see section (5) Substitutions and Variations.
The Recipe How-To
Now that we have gone through the ingredient list, let’s get to the fun part – cooking! Here’s how you can make this delicious Chicken in Red Wine Vinegar Recipe at home:
Step 1: Prep time!
Before starting with the recipe, it’s essential to have all your ingredients ready. So, thinly slice the shallots, dice the tomatoes, chop the parsley and thyme finely, and cut the chicken thighs into bite-sized pieces.
Step 2: Marinate the chicken
In a large bowl, whisk together red wine vinegar, olive oil, and chicken broth using a fork or whisk. Then add the chicken pieces and mix well until each chicken piece is coated with marinade. Cover it with cling wrap and keep it in the refrigerator for about 30 minutes.
Step 3: Sauté shallots and garlic
Heat a large skillet over medium heat and add 1 tablespoon of unsalted butter and 1 tablespoon of olive oil. Once they are heated, add sliced shallots and minced garlic to the heated pan. Cook them for about two minutes or until they become softened.
Step 4: Add tomatoes and herbs
Now add diced tomatoes and chopped parsley-thyme to the skillet. Heavy sprinkle them with kosher salt and freshly ground black pepper to enhance the taste. Cook for another two minutes at medium heat or until tomatoes become slightly tender.
Step 5: Add red wine vinegar
Once tomatoes are slightly tender, pour in one cup of red wine vinegar into the skillet while stirring with a wooden spoon. Keep stirring until everything combines well.
Step 6: Add chicken pieces
Now add marinated chicken pieces to the skillet one by one while still stirring using a wooden spoon. Once all pieces are added, make sure that each piece is gently placed and adjust the skillet’s heat to high. Cover the skillet and let the chicken cook for about 15 minutes or until it turns golden brown.
Step 7: Let the sauce thicken
Once the chicken is cooked and golden brown, uncover the skillet and let the sauce boil at high heat. Boil for about five more minutes or until the sauce thickens slightly.
And with that, your Chicken in Red Wine Vinegar Recipe is ready to be served. Make sure you serve it hot!
Substitutions and Variations
If you’re missing some of the ingredients, don’t worry! There are plenty of substitutions and variations that will work just as well. Here are a few suggestions:
– Olive oil: If you don’t have olive oil, vegetable oil or canola oil can also be used in this recipe.
– Red ripe tomatoes: If you don’t have fresh ripe tomatoes, canned diced tomatoes can be substituted.
– Red wine vinegar: If you’re out of red wine vinegar, you can use white wine vinegar or apple cider vinegar instead. Just keep in mind that the flavor will be slightly different.
– Chicken thighs: You can easily swap the chicken thighs for boneless, skinless chicken breasts if you prefer. However, keep in mind that the cooking time may need to be adjusted.
– Whole chicken: Instead of using 8 lean trimmed boneless skinless chicken thighs, you can use one whole chicken that has been cut into 8 pieces.
– Chicken marinade: If you don’t have time to marinate the chicken overnight, you can marinate it for at least 30 minutes, or skip the marinade altogether.
– Red wine: If you prefer not to use alcohol in your cooking, you can substitute the red wine with more chicken broth.
These substitutions and variations will allow you to customize this recipe to your liking and work with what you have on hand. Experiment and have fun creating your own version of this delicious dish!
Serving and Pairing
This Chicken in Red Wine Vinegar Recipe is a treat on its own. The rich and flavorful chicken red wine vinegar sauce complements the tender chicken meat so well that it’s hard to resist. But pairing it with the right side dish can take it to a whole new level.
I recommend serving this dish with mashed potatoes or steamed rice. The creamy potatoes or fluffy rice will balance the acidity of the red wine vinegar sauce and create a perfect harmony of flavors.
If you want to add some vegetables to your meal, you can serve this dish with sautéed mushrooms or roasted carrots. The earthiness of mushrooms and sweetness of carrots complement the tangy flavor of the red wine vinegar sauce beautifully.
As for the wine pairing, you can’t go wrong with a glass of red wine. Since this recipe uses both red wine and red wine vinegar, I suggest going for a medium-bodied red wine like Merlot or Pinot Noir. These wines have enough acidity and tannins to stand up to the acidity of the sauce but are not too overpowering.
If you prefer white wine, you can go for Sauvignon Blanc or Chardonnay. These wines have enough acidity to balance the tanginess of the sauce without being too heavy.
Whether you choose red or white wine, make sure it’s chilled to perfection before serving. A perfectly chilled glass of wine will enhance the flavors of the dish and elevate your meal to a new level.
Make-Ahead, Storing and Reheating
One of the best things about this Chicken in Red Wine Vinegar recipe is that it can be made ahead and stored for later indulgence. Simply cook the chicken according to the recipe instructions, let it cool down, and store it in an airtight container in the fridge for up to three days.
When you’re ready to eat, there are two ways to reheat this delicious dish. The first method is to warm it up in the oven. Preheat your oven to 350°F (180°C) and place the chicken on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until heated through.
The second way to reheat the chicken is on the stovetop. Heat a tablespoon of olive oil or butter in a skillet over medium heat. Add the chicken to the pan, cover with a lid, and heat for 5-7 minutes or until warmed through.
If you want to keep things simple, you can make this dish even easier by preparing some of its components ahead of time. For instance, you can marinate your chicken in advance and store it in your fridge until you’re ready to cook. You could also make extra wine sauce and store it separately in an airtight container in your fridge for up to five days.
This recipe holds well in the refrigerator because its flavors continue to develop over time. If anything, reheating it will only heighten its delectable taste profile! However, you’ll want to avoid storing leftovers for too long as letting them sit stagnant may cause unpleasant textures or altered flavors.
Tips for Perfect Results
To achieve the best possible results with this chicken in red wine vinegar recipe, there are a few tips and tricks that I would like to share.
Firstly, ensure that you use fresh herbs, including parsley and thyme. These aromatic ingredients impart unique flavors to the dish and elevate it to another level.
Secondly, when cooking the chicken, use an oven-ready skillet or cast iron pan for even browning. This not only enhances the texture of the meat but also helps in developing a delicious crust.
Thirdly, don’t overcook the chicken. Overcooked chicken can become tough and dry. The best way to check for doneness is by using a meat thermometer; it should read 165°F when inserted into the thickest part of the chicken.
Fourthly, allow the chicken to rest for at least five minutes after it has been cooked before serving. Resting helps retain the juices in the meat and makes the chicken even more tender and flavorful.
Moreover, if you prefer a saucier dish, you can double the amount of red wine vinegar sauce. It will provide you with a dish that is rich in flavor, and the sauce could be used as a salad dressing too!
Finally, pair this chicken in red wine vinegar with some roasted potatoes, steamed vegetables or buttered noodles to complement its rich flavors. The possibilities are endless!
Follow these tips for perfect results every time you make this amazing Chicken in Red Wine Vinegar Recipe!
Before we conclude this recipe article, let me address some frequently asked questions (FAQs) about this Chicken in Red Wine Vinegar recipe that might come to your mind.
Does red wine vinegar tenderize chicken?
There is some truth to the belief that using acidic ingredients in meat can help enhance its tenderness and juiciness. This is because the collagen and muscle fibers that make the meat tough can be broken down and tenderized by acidic components such as lemon juice, vinegar, wine, and yogurt. As these ingredients weaken the protein and collagen in the meat, it has an impact on its overall texture and taste.
What can I do with red wine vinegar?
Red wine vinegar is a versatile condiment, commonly used for cooking purposes but it has potential uses beyond the kitchen. It’s frequently incorporated into salad dressings, marinades, and sauces to give a tart and acidic taste. This vinegar complements robust foods such as pork, beef, and veggies, adding a zesty flavor to these hearty dishes.
What does putting chicken in vinegar do?
By using vinegar, it is possible to eliminate the greasy and sticky residue found on chicken skin so that it becomes an optimal surface for holding a coating. After applying vinegar water and rinsing it off, simply pat the chicken parts dry. You will definitely perceive a remarkable change in the texture of the chicken!
Is red wine and vinegar good for you?
Red wine vinegar boasts of numerous healthy nutrients that are essential for the body. It is rich in various vitamins, potassium, and iron. Additionally, it contains potent antioxidants called polyphenols, which offer protection against environmental stressors by reducing cell damage.
In conclusion, this chicken in red wine vinegar recipe is a must-try for all foodies out there. Not only is it easy to make with readily available ingredients, but it packs a punch of deep and complex flavors that will leave your taste buds asking for more.
Whether you prefer your chicken baked, braised, or grilled, this recipe has everything covered. The red wine vinegar sauce can transform a bland chicken dish into something truly gourmet, and the addition of fresh herbs and ripe tomatoes adds an extra depth to the overall flavor profile.
Additionally, this recipe is very versatile, as it accommodates substitutions and variations to suit individual tastes or dietary requirements. You can easily adjust the recipe to include boneless chicken, white vinegar, or any other ingredient of your choice without sacrificing the original essence of the dish.
Finally, serving and pairing options are limitless. You can pair this dish with a simple salad dressed in vinegar salad dressing or some crusty bread to sop up the wine sauce. All in all, this Chicken in Red Wine Vinegar Recipe is sure to become one of your go-to recipes for a comforting home-cooked meal that ticks all the right boxes.
Chicken in Red Wine Vinegar Recipe
- 1 free-range chicken, jointed into 8 pieces (skin on or off)
- 1 cup red wine vinegar
- 1 cup chicken stock
- 2 red ripe tomatoes
- 2 tablespoons fresh parsley or 2 tablespoons thyme
- 4 tablespoons butter
- 3 tablespoons olive oil
- Brown the seasoned chicken in batches in the butter with a bit of oil as well to stop it burning.
- Drain fat from skillet and return chicken to skillet.
- Slowly pour the vinegar into the hot pan to deglaze. Stand back from fumes!
- Over med-high heat, reduce the vinegar by about half, turning chicken periodically to bathe it.
- Add tomatoes and stock, cover and simmer gently until flavours melded and mingled, about 20 minutes.
- Remove the pan from heat, set aside the chicken and keep warm.
- In the pan, whisk in a knob of butter for a beautiful shiny sauce.
- Pour the sauce over the chicken and then strew with herbs.
- Enjoy with a potato gratin or creamy mash and steamed green beans ( for example ).
Add Your Own Notes
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