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.


  • 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
  • 1 tbsp Dijon mustard
  • 1 tbsp tomato purée
  • a few sprigs tarragon, plus extra to serve
  • cooked rice, to serve


  • 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.

  • STEP 3

    Scatter with a little more tarragon and serve with rice.

Check out more of our easy one-pot recipes

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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