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Chicken with thyme and vinegar sauce

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 4 small (170g each) free-range chicken breast fillets
  • 2 garlic cloves, thinly sliced
  • 3 large eschalots, halved, thinly sliced
  • 8 thyme sprigs
  • 1 tablespoon tomato paste
  • 1/2 cup (125ml) dry red wine
  • 1/4 cup (60ml) red wine vinegar
  • Steamed Brussels sprouts, halved, to serve
  • Wilted baby spinach leaves, to serve


  • 1
    Heat the oil in a large deep frypan and cook chicken over medium heat for 4 minutes each side or until golden. Transfer to a plate.
  • 2
    Add garlic, eschalots and thyme to the pan and cook, stirring, over medium heat for 4 minutes or until the eschalots have softened. Stir in tomato paste and cook for 1 minute. Add wine and vinegar, bring to the boil and cook for 1 minute. Add 1/2 cup (125ml) water and chicken, and simmer over low heat, basting in the sauce, for 5 minutes or until chicken is cooked through and sauce has thickened.
  • 3
    Season to taste with salt and pepper.
  • 4
    Divide the chicken among plates, top with sauce and serve with vegetables.

Source: taste.com.au


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