Recipe of Super Quick Homemade Red Wine Vinegar Whole Chicken Fry

Red Wine Vinegar Whole Chicken Fry. Here is how you cook it. Poulet au Vinaigre, a French classic thanks to chef Paul Bocuse, calls for red wine vinegar to be reduced until thick and syrupy, then mixed with cream and seared chicken pieces. Remove the chicken to a plate.

Slowly pour the vinegar into the hot pan to deglaze. Heat the oil in a large frying pan. Return the chicken to the pan.

Hey everyone, it's John, welcome to our recipe page. Today, we're going to prepare a special dish, red wine vinegar whole chicken fry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Here is how you cook it. Poulet au Vinaigre, a French classic thanks to chef Paul Bocuse, calls for red wine vinegar to be reduced until thick and syrupy, then mixed with cream and seared chicken pieces. Remove the chicken to a plate.

To begin with this recipe, we have to first prepare a few ingredients. You can cook red wine vinegar whole chicken fry using 6 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Red Wine Vinegar Whole Chicken Fry:

1. {Get 1 of whole chicken.
2. {Get 1 cup of onion.
3. {Take 1 cup of green bell pepper.
4. {Get 1 tbsp of garlic.
5. {Take Pinch of salt.
6. {Get 1/4 cup of red wine vinegar.

Stir in the red wine, stock, tomato purée and garlic. Add garlic and saute for a couple of minutes. About half way through turn chicken. Take all ingredients in a bowl and mix well.

Instructions to make Red Wine Vinegar Whole Chicken Fry:

1. Cut up the whole chicken into pieces.
2. Add 3 tbsp oil in pan, add chicken pieces.
3. Cover and let chicken fry.
4. Turn chicken pieces so they cook second side.
5. Keep frying and turning until chicken cooked.
6. Add garlic, salt, onions and green bell pepper.
7. Add red wine vinegar.
8. Stir fry a few minutes. Serve.

Really tasty if you like lime. I loved having tacos with chicken instead of my usual hamburger meat. Instead of cubing the chicken I boiled the chicken breasts until cooked through and then shredded them. It shouldn't work so well, but it does. Olive oil and red or white wine vinegar are essential.

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