Try this mouth-watering recipe of succulent chicken in a red wine, thyme and vinegar sauce for your next dinner.


  • 1 tablespoon olive oil
  • 4 small (170g each) free-range chicken breast fillets
  • 2 garlic cloves, thinly sliced
  • 3 large eschalots, halved, thinly sliced
  • 8 thyme sprigs
  • 1 tablespoon tomato paste
  • 1/2 cup (125ml) dry red wine
  • 1/4 cup (60ml) red wine vinegar
  • Steamed Brussels sprouts, halved, and wilted baby spinach leaves, to serve


  1. Heat the oil in a large deep frypan and cook chicken over medium heat for 4 minutes each side or until golden. Transfer to a plate.
  2. Add garlic, eschalots and thyme to the pan and cook, stirring, over medium heat for 4 minutes or until the eschalots have softened. Stir in tomato paste and cook for 1 minute. Add wine and vinegar, bring to the boil and cook for 1 minute. Add 1/2 cup (125ml) water and chicken, and simmer over low heat, basting in the sauce, for 5 minutes or until chicken is cooked through and sauce has thickened.
  3. Season to taste with salt and pepper.
  4. Divide the chicken among plates, top with sauce and serve with vegetables.