Vinegar chicken

Preparation info
  • Serves


    • Difficulty


Appears in
Prue: My All-time Favourite Recipes

By Prue Leith

Published 2018

  • About

Sounds unlikely, I know. But try it. I first made this in France with a French friend in the eighties. And it really is rather an eighties recipe, with both cream and booze in it. But it’s definitely worth reviving. You would not believe how so much vinegar cooks down to a mellow sauce with only a little vinegar zing to it.


  • 30 g butter
  • 1 tbsp cooking oil
  • 8 chicken thighs


  1. Heat the butter and oil together in a large sauté pan and thoroughly brown the chicken pieces all over, skin side first. Add the garlic and cover the pan. Cook over a low heat for 20 minutes, or until the chicken is tender and cooked through. Remove the chicken (leaving the garlic in the pan) and keep warm in a serving dish. Pour off the fat from the pan.
  2. Add t