Chicken in Vinegar

Photo: Chicken in Vinegar

Rated: 5 stars out of 5Rate it!Read 6 reviews

TOTAL TIME:1 hr 15 min
Prep:10 min
Inactive Prep:--
Cook:1 hr 5 min
 
YIELD:4 servings
LEVEL:Easy

Ingredients

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Directions

Sprinkle the chicken pieces with salt and pepper. Melt the butter and olive oil in a saute pan and brown the chicken, a few pieces at a time. You're not cooking the chicken here, just making the skin crisp and giving it color and flavor. Five minutes per side is about right. Remove the chicken to a dish.

Add the garlic and cook for 5 minutes. Deglaze the pan with the vinegar and boil down by half, about 10 minutes. Return the chicken to the pan, and pour in the stock. Add the tomato paste, tomatoes, bay leaf and thyme. Simmer, uncovered, until the chicken is cooked, about 30 minutes. Remove the chicken to a clean dish and keep warm.

Strain the cooking liquid into a saucepan, pressing to get all the juices through, and whisk in the last spoonful of butter. Pour over the chicken. Sprinkle with the parsley and serve.

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Newest Ratings and Reviews

Read all 6 reviews

  • on February 18, 2012

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    I had the kids and grandkids over, so I made 3 times the recipe. I didn't have enough white wine vinegar, so I combined white wine vinegar, red wine vinegar and plain white vinegar. Used canned crushed tomatoes instead of diced fresh. Spent some time reducing the sauce and left the garlic in. Like bacon, everything's better with garlic. Came out great.

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  • on January 24, 2012

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    I have made this dish for my family for many years and this one is great, fresh and light with just the right amount of vinegar, I often used red wine vinegar or even champagne, so great merci.

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  • on January 09, 2012

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    I created this dish over the weekend and invited a friend over and we really enjoyed it. She loved the sauce so much she poured some of the extra sauce over salad greens as a dressing 8-

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