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Categories: Main courses, Quick and easy

Sauteed chicken with red wine vinegar sauce

Sauteed chicken with red wine vinegar sauce
Bob Chamberlin / Los Angeles Times

Dear SOS: Our favorite restaurant in Palm Desert is Cuistot. On his lunch menu, the chef used to have the best chicken dish we have ever eaten. It is a vinegar chicken preparation, and we would love to have the ... Read more

Total time: 50 minutes | Serves 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

Step 1Heat 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.

Step 2Melt 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.

Step 3Place 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.

Step 4Remove 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.

Step 5Return 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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