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Chicken in Vinegar

Photo: Chicken in Vinegar

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

ingredients

  • 1 cup/250 ml chicken stock
  • 1 tablespoon tomato paste
  • 4 medium tomatoes, roughly chopped
  • 1 bay leaf
  • 1 large fresh thyme sprig
  • 2 good handfuls chopped fresh parsley
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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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5

Newest Ratings and Reviews

Read all 13 reviews

  • on February 11, 2013

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    i saved this recipe last year, and was excited to try it,but i did not cook until today,very tasty thank you laura and cooking channel it is a keeper!!!!!

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  • on January 13, 2013

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    What a huge supprise this chicken was. Seriously delicious, you got that right sasha. I cover this dish for about 15 minutes then uncovered so I can keep an eye on how the sauce is doing. Then finish as Laura says. Really really good. Making it again tonight. yum.

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  • on November 15, 2012

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    this is seriously delicious. most vinegars give me migraine, so I had to use plain whtie vinegar - it was still wonderful. I used a can of fire roasted tomatoes, which worked well. I had to keep adding a bit of chicken stock, then water as the sauce thickened, and seasoned with more salt and pepper. I always brown tomato paste before adding liquid for deeper flavor. It has a mellow tomato- garlic flavor, and was perfect with mashed potatoes and sauted green beans. I'm making it again this evening!

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