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
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Ingredients
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1 pound
chicken breasts, chopped into small pieces
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1/4 cup
balsamic vinegar
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1/2 cup
red wine
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2 sprigs
fresh rosemary
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2 tablespoons
butter
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2 pinches
sea salt
Directions
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Mix the balsamic vinegar, red wine, and salt together in a cup or small bowl; set aside.
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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.
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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.
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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.
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Season to taste, and enjoy with sweet potatoes mashed with butter and thyme, or rice.
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