Wine Vinegar Chicken With Garlic & Tomatoes
Prep time
Cook time
Total time
A simple yes delicious chicken dish that is classically French.
Recipe type: Main Dish
Cuisine: Chicken, French
  • 3 pounds of cut, skinned chicken, any kind
  • 4 tablespoons Unsalted Butter
  • I Large head of garlic, skinned and large cloves cut in half.
  • 1 cup Red wine vinegar
  • ¾ cup Full bodied red wine
  • 3 Large tomatoes, diced
  • 2 tablespoons Tomato paste
  • 1 cup Chicken broth
  • 1 teaspoon Thyme or three sprigs of fresh thyme
  • 1 Bay leaf
  • 1 teaspoon Rosemary
  • 1 tablespoon Fresh chopped parsley
  • Salt and paper to taste
  1. Generously season the chicken with salt and pepper.
  2. Melt half of the butter in a large skillet on medium high heat.
  3. Add the chicken and brown on both side, about 3-7 minutes each side, depending on size of chicken.
  4. Reduce the heat to low and add the garlic. Cover and cook for 7-10 minutes. Longer for larger pieces of chicken.
  5. Drain any excess fat if needed.
  6. Add wine and vinegar and simmer, uncovered, until liquid is reduced to half.
  7. Add tomatoes, tomato paste and spices and cook another 5-10 minutes until chicken is tender and easily gives to a fork.
  8. Transfer the chicken to a plate to keep warm.
  9. Add the chicken broth to the sauce and simmer for 5-10 minutes.
  10. Serve the chicken on a plate and cover with the sauce.
  11. Garnish with parsley.
Cooking times will vary based on the size and type of chicken used. Skinless boneless breasts will cook quicker than bone in quarters. Adjust your cooking times as needed to ensure moist tender meat. For a more traditional recipe, After removing the meat from the pan and just before adding the broth, strain the sauce through a sieve first, removing all of the solids. Return the sauce to the pan add your broth and cook as normal.
Recipe by The Butter Dish at