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Diffstat (limited to 'content/chicken-in-red-wine-vinegar-sauce.md')
| -rw-r--r-- | content/chicken-in-red-wine-vinegar-sauce.md | 4 |
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diff --git a/content/chicken-in-red-wine-vinegar-sauce.md b/content/chicken-in-red-wine-vinegar-sauce.md index 85d8432..44194ff 100644 --- a/content/chicken-in-red-wine-vinegar-sauce.md +++ b/content/chicken-in-red-wine-vinegar-sauce.md @@ -25,7 +25,3 @@ tags: ['chicken', 'french', 'wine'] 3. Brown both sides until skin is golden brown and chicken is cooked, about 12-15 minutes. Remove chicken to a platter and cover loosely with aluminum foil to keep warm. 4. Pour out half of oil from pan, and use other half to brown shallots over medium-high heat. Slowly add vinegar and boil until reduced to almost a syrup. Add crème fraîche/cream and cook until blended and brown, about 5 minutes. Return chicken to pan to coat and heat. 5. Return chicken to platter. Add garnish if available, and serve. - -## Contribution - -- Anonymous |