Chicken With Vinegar Cream Sauce Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Butter/Margarine1 Tablespoon
 Vegetable oil1 Tablespoon
 Chicken3 Pound, cut into serving pieces (1 Whole)
 Garlic4 Clove (20 gm), peeled and minced
 Carrots4 Large, peeled and cut into 1/2 inch slices
 Yellow onion1 Large, peeled and coarsely chopped
 Red wine vinegar1⁄2 Cup (8 tbs)
 Chicken broth1 1⁄4 Cup (20 tbs)
 Salt1⁄4 Teaspoon
 Black pepper1⁄8 Teaspoon
 Dried thyme1⁄2 Teaspoon, crumbled
 Bay leaf1
 Sour cream1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3564 Calories from Fat 2007

% Daily Value*

Total Fat 224 g345.1%

Saturated Fat 79.4 g396.8%

Trans Fat 0 g

Cholesterol 1063.6 mg

Sodium 2535.1 mg105.6%

Total Carbohydrates 85 g28.3%

Dietary Fiber 17.5 g69.9%

Sugars 23.3 g

Protein 289 g577.8%

Vitamin A 1026.4% Vitamin C 46.2%

Calcium 60.3% Iron 92.2%

*Based on a 2000 Calorie diet


1. Heat the butter and oil in a heavy 12- or 14-inch skillet over moderately high heat. Add the chicken and cook uncovered, turning the pieces once or twice, until browned—about 10 minutes.
2. Add the garlic, carrots, and onion, and reduce the heat to moderate. Cover and cook for 10 minutes, or until the onion is soft.
3. Pour off and discard the fat from the skillet. Add the vinegar, raise the heat to moderately high, and cook uncovered, until almost all of the vinegar has evaporated—3 to 5 minutes.
4. Add the chicken broth, salt, pepper, thyme, and bay leaf. Cook, uncovered, over moderate heat for 15 more minutes, stirring occasionally. Nearly all of the liquid will evaporate.
5. Remove the skillet from the heat, stir in the sour cream, and serve.