Red Wine Vinegar Chicken

Red Wine Vinegar Chicken

  • Servings: 12
  • Difficulty: easy
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As I continue to build this blog, I find myself feeling compelled step out of the box more. So on this night, I knew chicken was on the menu, but wondered what I could do to “jazz it up?” I couldn’t answer the question, so I proceeded to rummage through the pantry and grabbed everything my hand touched. This recipe features red wine vinegar, an ingredient I’d heard of, but had never used. And rather than scour the internet, I opted to just go with the flow and “create.” LOL


1 pkg chicken thighs (skin on)
Salt (to your taste)
Black pepper (to your taste)
Garlic powder (to your taste)
Dried thyme leaves (to your taste)
Broccoli and cauliflower florets (whatever veggies you have is fine)
Cherry tomatoes
1/2 cup red wine vinegar
1 tbsp butter
1/4 c. minced oninon
1 tsp minced garlic
1 tsp brown sugar


Preheat the oven to 350. Wash and season the season the chicken, then place into a frying pan on medium-high heat, skin side up, and let brown on each side for approximately 3 minutes until golden brown. Toss in the broccoli, cauliflower, tomatoes, then cover reducing to a medium low heat to simmer for about 10 minutes; basting in between. Remove from the stove and transfer to a baking dish before placing in the oven to finish cooking. (cover with foil; let steam for 40 minutes) Next, in another pan, heat up the butter until melted. Pour in the red wine vinegar and season with minced garlic, onion, salt, pepper and brown sugar. Remove the chicken from the oven, cover with the red wine mixture, serve on rice or with potatoes and ENJOY!