This recipe was inspired by Julia Child's amazing and famous coq au vin, specifically the combination of red wine and herbs. This is a significantly pared down, but still delicious, version for whenever you want a fancy-feeling dinner without the scale. —Steph Avalos-Bock
chicken breasts, chopped into small pieces
Mix the balsamic vinegar, red wine, and salt together in a cup or small bowl; set aside.
In a large skillet, brown the butter over medium heat until the milk solids are dark brown and the smell is overwhelming nutty and delicious.
Add the garlic and mix well. (Close your eyes and inhale deeply.) Add the chicken and cook for 5 minutes, stirring often, or until the outside of each piece is just cooked.
Add the vinegar mixture and rosemary, and cook, stirring occasionally, until the sauce is almost reduced to a sticky glaze and the chicken is cooked through (about 10 minutes). Feel free to use a little extra heat here, but the sauce is the best part, so don't reduce it too much.
Season to taste, and enjoy with sweet potatoes mashed with butter and thyme, or rice.