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Sauteed chicken with red wine vinegar sauce

Time 50 minutes
Yields Serves 4
Sauteed chicken with red wine vinegar sauce
1

Heat the oven to 500 degrees. Sprinkle each piece of chicken lightly on each side with one-eighth teaspoon salt and a grind or two of pepper.

2

Melt 1 tablespoon butter in a large ovenproof skillet. Add the chicken, skin-side down, along with the garlic cloves. Saute over medium-high heat, until the skin is golden brown, about 2 to 3 minutes. Turn the chicken and repeat on the other side.

3

Place the pan, with the chicken skin-side up, in the oven for 20 to 25 minutes until cooked through. The meat will be firm and the juices will run clear, and a thermometer inserted will read 165 degrees.

4

Remove the chicken from the skillet, cover and set aside in a warm place. Discard all but 1 tablespoon of the drippings from the pan, and return to the stove over medium heat. Add the shallots, cooking until they caramelize, about 2 minutes. Add the red wine and vinegar and cook until the liquid is reduced by half, a few minutes. Add the chicken broth and tomatoes and stir to combine; adjust seasoning. Whisk in the remaining tablespoon of butter, swirling to thicken the sauce.

5

Return the chicken to the sauce and heat 1 to 2 minutes until warmed through. Sprinkle with chives or parsley and serve immediately.

Adapted from chef Bernard Dervieux of Cuistot in Palm Desert. The chef recommends Cabernet vinegar for the red wine vinegar in the recipe.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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