Pan-Braised Red Wine Vinegar Chicken
Savory French-style vinegar chicken features bone-in, skin-on chicken thighs that braise in a tomato-based red wine vinegar sauce with shallots. This homey dish is ready to enjoy in less than an hour.
Ingredients
- 6 bone-in, skin-on chicken thighs
- Kosher salt
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 thinly sliced shallot
- 2-3 finely chopped garlic cloves
- ½ cup (125 ml) dry white wine
- ¼ cup (60 ml) red wine vinegar
- 3 tablespoons (45 g) tomato paste
- 1 tablespoon (15 g) Dijon mustard
- 1 tablespoon chopped fresh thyme or 2 teaspoons dried thyme
- 1 dried bay leaf
- ¼ cup (60 ml) chicken broth plus more if needed
- ¼ teaspoon crushed red chili flakes optional
Instructions
- Sprinkle the salt evenly on both sides of 6 bone-in, skin-on chicken thighs. Tip: If you have time, you can refrigerate the chicken, skin side up and uncovered 1 hour or up to overnight. This dry brine will season the chicken and help the skin to crisp and brown.
- Preheat the oven to 425 (220C) degrees.
- Heat a large (12-inch) wide pan with at least 2-inch sides over medium high heat (I use a cast iron skillet). Add 2 tablespoons extra virgin olive oil to the pan, and when it shimmers add the chicken, skin side down. Cook undisturbed for 10 minutes, watching that the pan doesn't get too hot and adjusting the heat accordingly, until the skin is a rich golden brown. Turn chicken and cook the other side 2 minutes. Remove chicken to a plate.
- Pour off all but about a teaspoon of the fat in the pan, and stir in 1 thinly sliced shallot and 2-3 finely chopped garlic cloves. Cook about 30 seconds, then pour in ½ cup dry white wine and ¼ cup red wine vinegar, scraping the pan to remove the brown bits. Add 3 tablespoons tomato paste, 1 tablespoon Dijon mustard, 1 tablespoon chopped fresh thyme,1 dried bay leaf and ¼ cup chicken broth. Bring to a simmer then return chicken to the pan, skin side up.
- Transfer the pan to the oven and roast 25 minutes, until the sauce is bubbling and the chicken is cooked through. *Note: If you notice the pan juices are reducing quickly after 10-15 minutes, add up to ½ cup more broth or water to the pan.
- Sprinkle ¼ teaspoon crushed red chili flakes over the chicken, if using, and remove the bay leaves. Serve warm with the pan juices spooned over.
Notes
- Store leftovers in the refrigerator up to a week. They taste even better!
- Unwrap the chicken from its packaging and blot the chicken skin as dry as possible with paper towels.
- Preheat your pan to temperature before adding the cooking oil and chicken — this will help brown the skin and keep it from sticking.
Nutrition
Calories: 322kcalCarbohydrates: 4gProtein: 19gFat: 24gSodium: 218mgFiber: 1gSugar: 2g
