Chicken In Red Wine Vinegar

This chicken recipe is perfect for weeknights and when you are in between grocery runs. We always enjoy this “vinegar chicken,” with our buttery rice pilaf. This dish is so flavorful it’s hard to believe it is so easy to make.

Note:,If you have lemons on hand you can substitute for the vinegar. And if you have a shady spot in your garden it’s the ideal spot to grow some parsley for everyday cooking. 

Buen Provecho!

Laura

Serves 8

Ingredients 

4 Chicken breasts, halved

3 Tbs Avocado oil

1 Tbs butter

1/4 tsp ground black pepper

1 large onion or 8 Shallots, trimmed and peeled

1/4 Cup red wine vinegar (I often use any cooking vinegar on hand)

3/4 Cup chicken broth

3 Garlic cloves, thinly sliced

1/4 Cup Fresh parsley leaves

Make it

1. Heat oil on medium high in large enameled pan;
2. Pat chicken dry and place evenly around the pan, cook for 5 -7 minutes until browned;
3. Turn chicken, season with pepper, add shallots to pan, and cook 5 more minutes covered;
4. Remove chicken from pan and set aside (use instant read thermometer to verify chicken is almost at 165F);
5. Add vinegar to pan, allow to reduce for 3 minutes;
6. Add broth, butter and garlic, bring to a simmer;
7. Add chicken back to pan and simmer for 3 minutes.
8. Cook chicken until juices run clear, remove from pan and set aside;
9. Serve chicken with a sprinkling of parsley and drizzle the butter mixture over the top.