Chicken with thyme and vinegar sauce

Cooking Meat Chicken with thyme and vinegar sauce

Try this mouth-watering recipe of succulent chicken in a red wine, thyme and vinegar sauce for your next dinner.

Lables: High protein Low carb Low fat Low kilojoule Low sodium Low sugar Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat the oil in a large deep frypan and cook chicken over medium heat for 4 minutes each side or until golden. Transfer to a plate.
  2. Add garlic, eschalots and thyme to the pan and cook, stirring, over medium heat for 4 minutes or until the eschalots have softened. Stir in tomato paste and cook for 1 minute. Add wine and vinegar, bring to the boil and cook for 1 minute. Add 1/2 cup (125ml) water and chicken, and simmer over low heat, basting in the sauce, for 5 minutes or until chicken is cooked through and sauce has thickened.
  3. Season to taste with salt and pepper.
  4. Divide the chicken among plates, top with sauce and serve with vegetables.

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1 tbsp olive oil
4 small free-range chicken breast fillets
2 garlic cloves, thinly sliced
3 large eschalots, halved, thinly sliced
8 thyme sprigs
1 tbsp tomato paste
1/2 cup dry red wine
1/4 cup red wine vinegar
Steamed Brussels sprouts, halved, and wilted baby spinach leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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