Ingredients
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1
-
1
-
1
-
2
-
2
-
4
-
3
-
-
-
-
-
-
-
-
Directions
Chicken in Red Wine Vinegar, From Patricia Wells’ Bistro Cooking, a classic French dish , Oh yeah! We loved this! In fact, I saved the extra sauce & froze it to simmer some boneless whatevers in it later Made for I’ve saved all these recipes! March Diabetic Tag , Fantastic! This was a simple recipe for a midweek meal, so easy to prepare and exceptionally flavorful I have this recipe in my favorites and I will be making this again Followed directions exactly, made enough for dinner and lunch tomorrow Thank you for posting!
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Steps
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1
Done
|
Brown the Seasoned Chicken in Batches in the Butter With a Bit of Oil as Well to Stop It Burning. |
|
2
Done
|
Drain Fat from Skillet and Return Chicken to Skillet. |
|
3
Done
|
Slowly Pour the Vinegar Into the Hot Pan to Deglaze. Stand Back from Fumes! |
|
4
Done
|
Over Med-High Heat, Reduce the Vinegar by About Half, Turning Chicken Periodically to Bathe It. |
|
5
Done
|
Add Tomatoes and Stock, Cover and Simmer Gently Until Flavours Melded and Mingled, About 20 Minutes. |
|
6
Done
|
Remove the Pan from Heat, Set Aside the Chicken and Keep Warm. |
|
7
Done
|
in the Pan, Whisk in a Knob of Butter For a Beautiful Shiny Sauce. |
|
8
Done
|
Pour the Sauce Over the Chicken and Then Strew With Herbs. |
|
9
Done
|
Enjoy With a Potato Gratin or Creamy Mash and Steamed Green Beans ( For Example ). |
