Bistro Style Chicken in Vinegar Sauce
A classic French bistro dish featuring chicken in a creamy vinegar sauce.
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- •2 glasses White Burgundy winefruity, from Burgundy region
- •Red wine vinegarfor deglazing
- •Tomato paste(optional)or fresh tomatoes
- •Shallotschopped
- •Onionchopped
- •Thymefor aromatics
- •Sage(optional)used instead of tarragon
- •Parsley(optional)for decoration
- •500 ml Chicken stockhomemade
- •400 ml Creamdouble cream
- •Chickenmarket fresh
- •Butterfor cooking
- •Oilfor cooking
- •SaltHimalayan or other
- •Black pepperground
- •Chicken liver(optional)optional, for sauce
- 1
Chop shallots and onions. Peel and remove the germ from garlic. Prepare chicken.
5 min
- 2
Season chicken with salt and pepper. Cook in a pan with butter and oil until lightly browned. Reserve chicken.
10 min
- 3
Add shallots, onions, and garlic to the pan. Cook on low heat until translucent.
5 min
- 4
Optionally cook chicken liver for 30 seconds on each side and reserve.
1 min
- 5
Add tomato paste and cook briefly. Deglaze with red wine vinegar and reduce to a syrupy consistency.
3 min
- 6
Add white wine and bring to a boil. Cook for 2-3 minutes to reduce alcohol.
3 min
- 7
Add chicken stock, thyme, sage, and black pepper. Bring to a boil.
5 min
- 8
Add chicken back to the pot. Simmer for 15-25 minutes until cooked through.
25 min
- 9
Remove chicken and reduce sauce for 10 minutes. Add cream gradually, tasting for acidity balance.
10 min
- 10
Optionally mash chicken liver and add to sauce. Continue reducing until sauce coats the spoon.
15 min
- 11
Return chicken to sauce to warm through before serving. Garnish with parsley.
5 min
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