Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 40 minutes
Totaltime: 1 hour 0 minutes


  • 1 teaspoon + 1/2 cup olive oil
    1 cup finely diced red onion
    2 teaspoons minced fresh thyme
    to taste salt and freshly ground pepper
    2 cups chicken stock
    3/4 cup red burgundy wine
    1 tablespoon canned tomato puree
    2 cloves garlic
    1 bouquet garni
    1 tablespoon red wine vinegar
    3 whole boneless chicken breasts, skin on
    1 tablespoon coarsely cracked black pepper
    1 teaspoon corn oil


  • Heat 1 teaspoon olive oil in small sauté pan.
    Add the onion. Saute until well browned and caramelized. Stir in thyme, salt and pepper. Set aside.
    Combine stock, wine, tomato puree, garlic, and sachet (see note below).
    Bring to a boil. Lower heat and simmer 25 minutes or until liquid is reduced to 3/4 cup.
    Remove from heat and discard sachet. Pour liquid into a heat proof bowl. Allow to slightly cool. Alternately whisk in 1/2 cup olive oil and vinegar until emulsified.
    Stir in caramelized onion. Keep warm in top half of double-boiler over hot water until ready to serve.
    Preheat oven to 375 degrees. Split chicken in half and trim off any cartilage or bone.
    Generously season with salt and cracked pepper. Heat corn oil in large oven proof saute pan. When hot , add chicken, skin side down. Cook for 5 minutes or until golden brown. Remove from oven and place over low heat. Add the vinaigrette and baste to coat. When well coated and cooked, serve with vinaigrette served over top.

    bunch of parsley stems about the size of your little finger, 10 peppercorns, 1 teaspoon dried thyme, and 2 bay leaves tied in cheesecloth bag.
Have you tried the recipe?

Seared chicken breast with red onion vinaigrette

Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook

Newsletter sign up