3 Ways With Red Wine Vinegar
Olive|August 2021
Delicious ways to make this fermented storecupboard staple sing
Adam Bush

Chicken in red wine vinegar sauce


olive oil 2 tbsp

chicken thighs 8

red onion 1, thinly sliced

garlic 4 cloves, thinly sliced

red peppers 2, thickly sliced

yellow pepper 1, thickly sliced

white wine 250ml

red wine vinegar 3 tbsp

chicken stock 150ml

dijon mustard 1 tbsp

tomato purée 1 tbsp

tarragon a few sprigs, plus extra to serve

cooked rice to serve

1 Heat the oven to 190C/fan 170C/gas 5. Heat the olive oil in a large, shallow, ovenproof non-stick frying pan or shallow casserole over a medium-high heat. Season the chicken thighs and put skin-side down into the pan. Cook for 4-5 minutes until the skin is really crisp, then flip and add the onions around the chicken and cook for 5 minutes, then add the garlic and peppers, and cook for another few minutes.

2 Pour in the wine, vinegar and stock, and bubble for 2-3 minutes. Stir in the mustard, tomato purée and tarragon, and bake for 30 minutes until the chicken is cooked through and the sauce reduced slightly.

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