Sauteed chicken with red wine vinegar sauce

By kimvess

Ingredients

• 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

Details

Servings 1
Adapted from recipes.latimes.com

Preparation

Step 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.

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.

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.

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.

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