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Chicken with Vinegar

Serves 4
Brian Streeter
Pairs well with:
Chardonnay Reserve, Carneros, Napa Valley

Chicken with vinegar is one of the great poultry dishes from the area around Lyons, France, where the chickens are considered by many to be the best in the world. If you have chicken and creme fraiche on hand, Chef Brian Streeter's version is the recipe to turn to. Enjoy with Cakebread Cellars Chardonnay Reserve.


31/2 - 4 lbs. Fryer Chicken, cut into 10 pieces
Salt & Pepper
2 T. Olive Oil
1 T. Butter
6 cloves Garlic, peeled
1/2 c. Red Wine Vinegar
1 T. Sugar
1 c. Tomato Puree
3 Bay Leaves
2 T. Creme Fraiche
1 T. Flat Leaf Parsley, chopped


Heat a large non- reactive pan over high heat. Season chicken with salt and pepper on all sides. Add oil and butter to pan. Set chicken pieces in pan, spacing them apart so the pan is not too crowded. Sear on one side. Turn onto the other side and add the garlic cloves. Once chicken is an even brown on all sides, remove to a plate. Drain all the oil out of the pan. Return the pan to the heat and add the vinegar. Scrape the bottom of the pan to release any brown bits. Bring to a boil and add the sugar, tomato and bay leaf. Return the pieces of dark meat to the pan. Turn the heat to low and cover. Keep at a low simmer for 20 minutes. Add the white meat pieces to the pan and continue cooking for another 5 minutes. Remove chicken from pan and bring sauce back to a boil. Reduce until lightly thickened. Whisk in the crème fraiche. Add the chicken pieces back to the sauce and turn to coat with sauce. Serve with steamed rice and garnish with chopped parsley.

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