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Lyon-Style Chicken in Vinegar Sauce
Chef Chris has prepared countless classic French chicken dishes, but this classic Lyonnaise-style chicken tops them all. Succulent sautéed chicken is blanketed in a decadent red wine vinegar pan sauce made with the drippings and a touch of cream. The chicken is served on a bed of kale with currants and pine nuts with a side of harissa-roasted carrots and sourdough croutons to sop up the sauce. Trust us, one bite and you will fall in love with this meal.
Nutritional facts
Protein
38g
Carbs
39g
Calories
670
Fat
43g
Ingredients
Sourdough Bread, Chives, Creme Fraiche, Chicken Thigh, Canola and Olive Oil Blend, Butter, Extra Virgin Olive Oil, Red Wine Vinegar, Cumin, Anchovy Paste, Black Pepper, Garlic, Honey, Kosher Salt, Shallot, Rainbow Carrots, Chicken Base, Kale, Pine Nuts, Dried Currants, Harissa, Maple Syrup
Reviews
4.0
Based on 128 reviews
Angelica Munyao · 08/26/24
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About Chris Ratel
Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
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