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diff --git a/content/chicken-in-red-wine-vinegar-sauce.md b/content/chicken-in-red-wine-vinegar-sauce.md deleted file mode 100644 index 44194ff..0000000 --- a/content/chicken-in-red-wine-vinegar-sauce.md +++ /dev/null @@ -1,27 +0,0 @@ ---- -title: "Chicken in Red Wine Vinegar Sauce" -date: 2021-03-16 -tags: ['chicken', 'french', 'wine'] ---- - -- ⏲️ Prep time: 15 min -- 🍳 Cook time: 25 min -- 🍽️ Servings: 6 - -## Ingredients - -- 3 tablespoons/~44 milliliters extra-virgin olive oil -- 1 tablespoon/~14 grams unsalted butter -- 1 whole chicken, cut into 10 pieces (alternatively, use breasts or legs) -- 4 shallots, finely chopped -- 1 cup/720 milliliters red wine vinegar -- 1 cup/240 milliliters crème fraîche or heavy cream -- Finely chopped parsley (optional) - -## Directions - -1. Rub each piece of chicken in salt and pepper mixture. -2. Heat oil and melt butter in deep-sided, 12-inch (~30 centimeter) sauté pan on medium-high heat. When the oil is hot, but not smoking, use tongs to add chicken skin side down. -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. |