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
pound chicken breasts, chopped into small pieces
cup balsamic vinegar
cup red wine
sprigs fresh rosemary
pinches sea salt
- 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.