Chicken in red wine vinegar sauce
- Adam Bush
Published: February 17, 2022 at 2:50 PM
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Serves 4
Easy
Total time: 50 mins
0 reviews
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Put that bottle of red wine vinegar in your cupboard to good use in this easy one-pot recipe. Chicken thighs are baked in a sauce of stock, wine and vinegar for a tender and flavour-packed result
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Try this recipe for chicken in red wine vinegar sauce, then check out our coq au vin, chicken casserole, chicken chasseur, chicken supreme and more comforting chicken recipes.
Ingredients
Nutrition
-
2 tbsp olive oil
-
8 chicken thighs
-
1 red onion
thinly sliced
-
4 cloves garlic
thinly sliced
-
2 red peppers
thickly sliced
-
1 yellow pepper
thickly sliced
-
250ml white wine
-
3 tbsp red wine vinegar
-
150ml chicken stock
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1 tbsp Dijon mustard
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1 tbsp tomato purée
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a few sprigs tarragon
plus extra to serve
-
cooked rice
to serve
Nutrition: per serving
- kcal373
- fat21g
- saturates4.9g
- carbs11.4g
- sugars9.9g
- fibre4g
- protein22.6g
- salt0.8g
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Method
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step 1
Heat the oven to 190C/fan 170C/gas 5. Heat the olive oil in a large, shallow, ovenproof non-stick frying pan or shallow casserole over a medium-high heat. Season the chicken thighs and put skin-side down into the pan. Cook for 4-5 minutes until the skin is really crisp, then flip and add the onions around the chicken and cook for 5 minutes, then add the garlic and peppers, and cook for another few minutes.
-
step 2
Pour in the wine, vinegar and stock, and bubble for 2-3 minutes. Stir in the mustard, tomato purée and tarragon, and bake for 30 minutes until the chicken is cooked through and the sauce reduced slightly.
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step 3
Scatter with a little more tarragon and serve with rice.
Check out more of our easy one-pot recipes
Authors
Adam BushDeputy food editor
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