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Chicken with Red Wine Vinegar, Tomato, and Shallots
- Serves
4 to 6
- Difficulty
Easy
Published 2009
I think of this popular French dish as “comfort” food. All the flavors are familiar yet greatly magnified by steady slow cooking of the sauce base. Something wondrous emerges as red wine vinegar, rich tomato sauce, sliced shallot, garlic, and a touch of honey slowly meld together in a clay pot. Long cooking of the vinegar softens acidity while deepening flavor, with the result that the sauce comes out perfectly balanced and never overwhelms the chicken.
Ingredients
Method
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The sauce is outstanding. Very enjoyable.
What's not to like - tender chicken pieces in a delicious sauce that's piquant and moor-ish, and easy to make too. I served with creamy mashed potato and steamed broccoli.
Nice easy recipe with that classic French feel to it. Not vinegary at all after simmering for about an hour since I used Maryland pieces instead of thighs. The cream helps cut the acidity as well. Very nice served with steamed vegetables.