I’m always looking out for new chicken dishes to make and the easier the better. This recipe is based on one for Spicy Chicken Thighs, which I bookmarked a long time ago at Thyme for Cooking. I changed the name as I felt the overwhelming taste was of fruity vinegar rather than spice. If you’re not a vinegar fan then that might not sound appealing but red wine vinegar is not as strong as some other vinegars and doesn’t give an overly sharp taste. I would describe the sauce as sweet and fruity tasting. It is, however, not a mild tasting sauce, so if you think the amount of vinegar might be too much for you, you can always reduce it a little. I used breasts rather than thighs as that is what I usually cook with, but I also feel this sauce would go well with pork or turkey. So it could be a way of using up leftover turkey from Christmas dinner.
Ingredients – Serves 2
2 chicken breasts
1 tbsp plain flour
1/2 tsp paprika
1/2 tsp cumin
1 onion, diced
2 cloves garlic, crushed
1 tsp tomato puree
60ml chicken stock
30ml red wine vinegar
1 tsp cornflour
How to Make Chicken in Red Wine Vinegar Sauce
1. Combine the flour, paprika and cumin. Press the chicken down onto the flour so it has a coating of flour all over.
2. Heat a little oil in a saucepan. Cook the chicken briefly on all sides to seal the juices in. Then, remove it from the pan.
3. Add the onions to the pan. Cook until softened then add the garlic, tomato puree and the remainder of the flour that was used to coat the chicken. Cook for a couple of minutes, stirring, then stir in the stock and vinegar.
4. Return the chicken to the pan. Bring the sauce up to the boil then reduce the heat and simmer for 15 minutes
5. If you feel the sauce is too runny, remove the chicken, mix the cornflour with a little water and stir it in to thicken. Serve with rice or potatoes and vegetables.