Charlie, I got rave reviews for "Chicken in Red Wine Vinegar". More.......

S

sylvia

Well-known member
I did most of the prep ahead of time except for poaching the chicken in the sauce for 20 minutes before serving. I was able to visit with my guests while the chicken poached and only had the excuse myself ten minutes before serving so I could finish the chicken and veggies.

Thanks for posting this great recipe. It's a keeper.

Note: I used a high quality pinot noir vinegar which added amazing flavour to the dish.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=31207

 
Can I vote too? I made 2 big pans of this Sat night pre-Christmas

and it was loved by all! Definately needs to go into Hall of Fame.

Thanks Charlie for another great recipe!

 
Does it have to be chicken thighs?

I prefer white meat - could chicken breasts be substituted?

 
Thanks Barbara in VA

I was afraid I might get heckled for not wanting to use thighs. Glad to hear someone else is on my wavelength. Also appreciate the make ahead steps.

 
Questions?

Did you use creme fraiche or did you use a substitute, and if so what? Must it be fresh tarragon or can you make do with dried?

 
Hi Pam...

I used sour cream, because that was what I had in my fridge. I did have fresh tarragon, but I am sure it would be fine with dried.

Hope you enjoy it as much as we did!

Regards,
Barb

((Thanks again Charlie for a keeper!!))

 
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