Chicken with vinegar
Chicken simmered with wine vinegar, stock and cream.
Active time25 min
Cooking40 min
Total1 h
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Ingredients
- 80 g shallots
- 150 ml pouring cream
- 800 g boneless chicken legs
- 200 ml poultry stock
- 30 g wheat flour
- 25 ml olive oil
- 80 ml red wine vinegar
Preparation
Peel and thinly slice the shallots. Cut the chicken into large pieces, coat them in flour and remove the excess. Heat the oil in a casserole dish and brown the chicken for 8 minutes.
80 g shallots800 g boneless chicken legs30 g wheat flour25 ml olive oil- knife
- casserole dish
Add the shallots and cook for 3 minutes. Pour in the vinegar, stir for 1 minute, then add the stock. Cover and simmer for 25 minutes, until the chicken has maintained a core temperature of 75 degrees Celsius for 30 seconds.
200 ml poultry stock80 ml red wine vinegar- casserole dish
- thermometer
Add the cream and simmer gently for 3 minutes, uncovered, to thicken the sauce. Serve hot.
150 ml pouring cream- casserole dish
Allergens
- Celery
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration