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Dinner tonight! Sauteed chicken with red wine vinegar sauce

December 11, 2012|By Noelle Carter
  • Sauteed chicken with red wine vinegar sauce
Sauteed chicken with red wine vinegar sauce (Bob Chamberlin / Los Angeles…)

The secret to this crisp but succulent chicken? High heat. After sauteing the chicken briefly in a large skillet, the chicken -- skillet and all -- is placed a 500-degree oven. Finish the dish with a pan sauce made from the drippings. A little red wine and red wine vinegar bring depth and a nice sharpness to the sauce. It's dinner in under an hour.

For more quick-fix dinner ideas, check out our video recipe gallery here. Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.

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You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at noelle.carter@latimes.com.

Sauteed chicken with red wine vinegar sauce

Total time: 50 minutes

Servings: 4

Note: Adapted from chef Bernard Dervieux of Cuistot in Palm Desert. The chef recommends Cabernet vinegar for the red wine vinegar in the recipe.

4 bone-in, skin-on chicken breasts or whole legs

Salt, pepper

2 tablespoons butter, divided

4 whole garlic cloves, skin-on

2 tablespoons chopped shallots

3 tablespoons red wine

3 tablespoons red wine vinegar

1 cup chicken broth

2 plum tomatoes, peeled, seeded and diced

Chopped chives or parsley for garnish

1. Heat the oven to 500 degrees. Sprinkle each piece of chicken lightly on each side with one-eighth teaspoon salt and a grind or two of pepper.

2. Melt 1 tablespoon butter in a large ovenproof skillet. Add the chicken, skin-side down, along with the garlic cloves. Saute over medium-high heat, until the skin is golden brown, about 2 to 3 minutes. Turn the chicken and repeat on the other side.

3. Place the pan, with the chicken skin-side up, in the oven for 20 to 25 minutes until cooked through. The meat will be firm and the juices will run clear, and a thermometer inserted will read 165 degrees.

4. Remove the chicken from the skillet, cover and set aside in a warm place. Discard all but 1 tablespoon of the drippings from the pan, and return to the stove over medium heat. Add the shallots, cooking until they caramelize, about 2 minutes. Add the red wine and vinegar and cook until the liquid is reduced by half, a few minutes. Add the chicken broth and tomatoes and stir to combine; adjust seasoning. Whisk in the remaining tablespoon of butter, swirling to thicken the sauce.

5. Return the chicken to the sauce and heat 1 to 2 minutes until warmed through. Sprinkle with chives or parsley and serve immediately.

Each serving: 265 calories; 30 grams protein; 2 grams carbohydrates; 1 gram fiber; 13 grams fat; 6 grams saturated fat; 97 mg. cholesterol; 751 mg. sodium.

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