Chicken in Red Wine Sauce

Suzy Rhodes Sat, 03/07/2015 - 13:23
French Chicken in Red Wine Sauce

This dish is actually made from Red Wine Vinegar, and chicken cooked in vinegar is a popular poultry dish around Lyons, France. There are numerous variations, but the piercing flavor of vinegar makes this rustic Lyonnais dish to die for.  













This serves 4 people




SourceAdapted from:
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes


2 c
Red Wine Vinegar
1 c
low sodium chicken broth
2 T
2 T
tomato paste
4 T
unsalted butter
chicken thighs
salt and pepper
4 clv
garlic (crushed)
1 c
dry white wine
3 T
crème fraîche (or sour cream)
3 T
chopped tarragon


1. In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well
2. Simmer the vinegar sauce until reduced to 1 cup, about 6 minutes
3. Heat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs
4. Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/2 cup. Add the vinegar sauce and bring to a simmer
5. Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates
6. Add the crème fraîche to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken and serve