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Keto One Pot French Chicken in Red Wine Vinegar Recipe

Gluten Free
Lunch
Main Dishes
Paleo
★★★★☆
4.5/5
(2504 reviews)
By Zylo Nutritionist Team
Keto One Pot French Chicken in Red Wine Vinegar
Zylo Recipes

Description

French Chicken in Red Wine Vinegar is an elegant dish that's surprisingly straightforward to create. The recipe begins with a whole chicken, expertly cut into eight pieces, each seasoned generously with salt and freshly ground black pepper to ensure a rich, savory flavor in every bite. The chicken pieces are then carefully seared in a heavy pot until they develop a deep golden-brown crust, sealing in the natural juices and enhancing the overall taste.

After searing, the chicken is covered and gently simmered until fully cooked, resulting in meat that is incredibly tender and juicy. The cooked chicken is then removed from the pot, leaving behind the flavorful base for the sauce. A delectable sauce is crafted from the pan's remaining chicken juices, combined with tangy red wine vinegar, sweet chopped tomatoes, and fresh, fragrant chopped parsley.

This vibrant red wine vinegar sauce is then generously spooned over the cooked and plated chicken, creating a symphony of flavors that blend harmoniously. The dish is best served immediately, offering a culinary experience that is both satisfying and memorable. If a whole chicken isn't available, you can easily substitute chicken leg quarters, thighs, or drumsticks.

Some stores may even offer pre-cut whole chickens for added convenience. If you're cutting a whole chicken into 8 pieces yourself, start by slicing the chicken thighs at the crease where they connect to the breast. Pull the thighs back until the bone pops through, then use a chef's knife to separate the thigh from the carcass.

Repeat on the other side to create two leg quarters. Halve each leg quarter at the joint to separate the drumstick and thigh. To remove the breasts, slice down the center and remove the wishbone.

Follow the meat along the breast bone, cutting it away from the carcass, and repeat on the other side. Cut each breast in half for this recipe. Finally, remove the wings at the joint.

This exquisite chicken dish pairs wonderfully with a variety of vegetable sides, such as roasted Brussels sprouts or a fresh green salad.

Preparation Time

Prep Time
15 min
Cook Time
35 min
Total Time
50 min

Nutrition Information

Per 1 plates serving
C
Calories
580 Kcal
C
Carbs
8 g
Fi
Fiber
2 g
Sugar
3 g
P
Protein
55 g
C
Fats
35 g
Saturated Fats 10 g
Unsaturated Fats 20 g
Cholestrol 180 mg
Sodium 600 mg
Potassium 400 mg
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Ingredients

    1.
    Whole Chicken, Raw
    Whole Chicken, Raw
    1 x 3 lb
    2.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    1 tsp
    3.
    Black Pepper
    Black Pepper
    ¼ teaspoon
    4.
    Butter
    Butter
    4 tablespoon
    5.
    Garlic
    Garlic
    1 tablespoon, chopped
    6.
    Red Wine Vinegar
    Red Wine Vinegar
    ½ cup
    7.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    1 tsp
    8.
    Tomato
    Tomato
    1 large - 3" diameter
    9.
    Black Pepper
    Black Pepper
    ¼ teaspoon
    10.
    Parsley
    Parsley
    1 tablespoon

Instructions

    1.
    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.
    2.
    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.
    3.
    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.
    4.
    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.
    5.
    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.
    6.
    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.