Back to Recipe Menu

Chicken with herb & wine vinegar sauce


  • Heat the oil in a large saute (or non-stick) pan and cook the onion, bacon and garlic until soft. Then place the chicken on top and season. Cover and cook for about 5-7 mins until golden, turning every now and again and adding extra oil if needed.
  • Chop together the sage, rosemary and thyme and add to the chicken with ½ cup each vinegar and stock. Gently turn over the chicken. Then cover, turn the heat down and gently cook for about 20-30 mins, turning now and again and adding more stock if needed. Remove the chicken and set aside. 
  • Add a little more vinegar to the pan with the butter. Stir well, turn the heat up and cook down a little. Taste for seasoning. 
  • While the chicken is cooking, blanch the beans in plenty of lightly salted, boiling water. Drain well.
  • To serve, place the chicken on individual plates and spoon the sauce over. Garnish with an herb sprig and serve with the green beans alongside.


  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 2-3 bacon rashers, diced
  • 2 garlic cloves, crushed
  • 1 chicken, skin on & jointed
  • freshly ground salt & pepper
  • 20 sage leaves
  • 1 heaped tbsp rosemary needles
  • 1 heaped tspn thyme leaves
  • red wine vinegar
  • ¾ cup chicken stock
  • a dollop of butter (optional)
  • 16-20 green beans, topped & tailed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm