One Pot French Chicken in Red Wine Vinegar

About

Keto French Chicken in Red Wine Vinegar has a fancy presentation but a simple preparation. A whole chicken is broken down into eight pieces then seasoned with salt and freshly ground black pepper. The chicken pieces are seared in a heavy pot until nicely golden brown. The chicken is then covered and allowed to cook thoroughly. The cooked chicken is removed from the pot, and then a delicious sauce is made with the residual chicken juices, red wine vinegar, chopped tomatoes, and chopped parsley. The delightful red wine vinegar sauce is poured over the cooked and plated chicken and served immediately.

Do I need to use a whole bird?

No, you do not need to use a whole bird. You can use chicken leg quarters, thighs, or drumsticks. Some grocery stores may offer a whole chicken already cut up.

How do I cut a chicken into 8 pieces?

To cut a whole chicken into 8 pieces, start by slicing the chicken thighs in the crease that connects the thigh to the chicken breast. Then pull the chicken thighs back until the thigh bone pops through, poke a chef’s knife in that area, and cut the thigh from the chicken carcass. You should have two leg quarters now. Cut each leg quarter in half at the joint to make a drumstick and a thigh. Repeat on the other side. Remove the breasts from the chicken by making a slice down the center of the breast. Remove the wishbone, then follow the meat along the breast bone, cutting it from the carcass. Repeat on the other side. For this recipe, cut each breast in half. Remove the wings by cutting them at the joint.

Serving suggestion

Serve this chicken recipe with a low carb vegetable side dish like Keto Roasted Brussels Sprouts

Ingredients

1 3 lb whole chicken, raw
1 teaspoon coarse kosher salt by morton
¼ teaspoon black pepper
4 tablespoon butter
1 tablespoon, chopped garlic
½ cup red wine vinegar
¼ teaspoon coarse kosher salt by morton
1 large – 3" diameter tomato
½ teaspoon black pepper
1 tablespoon parsley

Instructions

To cut a whole chicken into 8 pieces, start by slicing the chicken thighs in the crease that connects the thigh to the chicken breast. Then pull the chicken thighs back until the thigh bone pops through, poke a chef’s knife in that area, and cut the thigh from the chicken carcass. You should have two leg quarters now. Cut each leg quarter in half at the joint to make a drumstick and a thigh. Repeat on the other side. Remove the breasts from the chicken by making a slice down the center of the breast. Remove the wishbone, then follow the meat along the breast bone, cutting it from the carcass. Repeat on the other side. For this recipe, cut each breast in half. Remove the wings by cutting them at the joint. Season the chicken all over with 1 tsp kosher salt and ¼ tsp black pepper. Reserve the backbone to make broth.
Heat a heavy-bottomed pot or a Dutch oven over medium heat until the pot is very hot. Heating the pot will take at least 3 minutes. Add in the butter and allow it to melt. Swirl the pan to distribute the butter. Add in half of the chicken pieces skin side down. Allow the meat to sear for several minutes, about 5-6 minutes keeping the heat on medium or slightly below to allow a perfect sear.
Flip the chicken and allow it to sear on the other side for 2-3 minutes. Remove the chicken to a plate and replete with the remaining chicken. Once all the chicken is seared, place all the chicken back into the Dutch oven and cover the pot with a lid. Allow the chicken to cook until fully cooked through about 15-20 minutes.
Remove the chicken from the pot again to a clean serving plate. Add the minced garlic to the residual chicken juices. Cook for 30 seconds, stirring constantly.
Add in the red wine vinegar and ¼ tsp kosher salt. Allow the mixture to cook for a couple of minutes to mellow the taste of the vinegar. It should smell amazing at this point.
Add in a tomato that has been cut into large dice. Add the black pepper and cook for another minute or so. Stirring occasionally. Taste the sauce, adding more salt if necessary. The sauce should be peppery. Pour the sauce over the chicken and serve immediately.