Author Notes
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
Ingredients
-
1 pound
chicken breasts, chopped into small pieces
-
1/4 cup
balsamic vinegar
-
1/2 cup
red wine
-
2 sprigs
fresh rosemary
-
2 tablespoons
butter
-
2 pinches
sea salt
Directions
-
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.
See what other Food52ers are saying.