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Sauté of Chicken with Vinegar


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Pasta | Rice






Saute of Chicken with Vinegar and Coriander RiceCooking meats and poultry with vinegar is an ancient tradition dating from the Middle Age, before lemon was available, to add acidity.

This is a "Neapolitan-style" recipe that calls for wine vinegar, garlic, and tomatoes that act as a thickener for the sauce.

Ingredients:  4 servings

800 g chicken legs (about 4)

2 tablespoons olive oil

¾ cup chopped onion

4 fat garlic cloves, sliced

1 small carrot, chopped

1 celery rib, chopped

1 bay leaf

½ cup red wine vinegar

600 g. ripe tomatoes, chopped

1 cup chicken stock

1 tablespoon tomato paste

2 teaspoons sugar

1 tablespoons dried oregano leaves, crumbled, or ¼ teaspoon dried ground oregano

3 tablespoons butter

½ teaspoon freshly ground black pepper


For decoration

1 teaspoon chopped parsley


1. Remove and discard chicken skin, cut each leg to two and sprinkle with about ¼ teaspoon salt.

2. Place olive oil in a pan and fry onion till tender, add garlic, carrot, celery, and fry while stirring for a minute more.

3. Add bay leaf, red wine vinegar, and bring mixture to the boil over medium heat till vinegar evaporates and about a teaspoon is left.

4. Add tomatoes, chicken stock, tomato paste, sugar, oregano, black pepper (do not add salt at this stage), chicken legs, and bring mixture to the boil.  Cover pan and cook ingredients about 30 to 40 minutes or till chicken legs are tender.

5. Remove chicken legs to another pan and strain sauce over a clean pan pressing well on solids.

6. Return strained sauce over medium heat and simmer uncovered till sauce is thickened and reduced to about one cup, add butter a tablespoon at a time and salt if needed.

7. Pour sauce over chicken legs and reheat before serving. Garnish with chopped parsley and serve hot with crusty bread, boiled potatoes, or rice pilaf.

To reduce calories: 

Use 500 g. skinless boneless breasts of chicken and cut each to two. Omit the use of oil and do not fry onion.  Omit the use of butter (light milk may be used).  Reduce the chicken stock to ¾ cup.  Place all ingredients and simmer till chicken breasts are tender and follow recipe from step 5.

© 2005 Cooking Courses Marlene Matar