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Culinary Escape to Spain
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Chicken in Garlic-Vinegar Sauce

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 3 See Reviews
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Active Time:  1 Hour
Total Time:  1 Hour 50 Minutes
  6 servings
Braising chicken in vinegar and herbs is a very popular way of cooking in Mediterranean Europe. Often paired with sweet sausage, this is a gutsy, wholesome dish that can be made a day ahead. Serve with whole-wheat couscous tossed with fresh herbs and steamed broccolini.

Make Ahead Tip: Prepare through Step 4; cool to room temperature and refrigerate for up to 1 day. Finish with Steps 5-6 before serving.
RECIPE INGREDIENTS
3-3 1/2 pounds  bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
1/2 teaspoon  coarse salt, plus a pinch, divided
1/2 teaspoon  freshly ground pepper
7 teaspoons  extra-virgin olive oil, divided
1 tablespoon  butter
1/2 cup  minced shallots
16 large cloves  garlic, peeled
1/3 cup  sherry vinegar or red-wine vinegar
1 cup  reduced-sodium chicken broth
2 sprigs  fresh thyme or 2 teaspoons dried
1/2 cup  reduced-fat sour cream
1 tablespoon  Dijon mustard
2 teaspoons  tomato paste
2 teaspoons  all-purpose flour
2   medium tomatoes, seeded and cut into 1/2-inch pieces
2 tablespoons  finely minced fresh chives

Tip: : If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they’ll cook at about the same rate.
Chicken in Garlic-Vinegar Sauce Recipe at Cooking.com
DIRECTIONS
Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.


Heat 2 teaspoons oil and butter in a large heavy casserole or Dutch oven over medium heat. Add half the chicken pieces and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to a large plate. Add 2 teaspoons oil to the pot. Add the remaining chicken and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to the plate.


Heat 2 more teaspoons oil. Add shallots and garlic and cook, stirring, until the shallots are soft and lightly browned, about 1 minute. Add vinegar and bring to a simmer. Return the chicken to the pot. Pour in broth and then carefully nestle the thyme sprigs among the chicken pieces (or stir in dry thyme).


Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.


Just before the chicken is done, whisk sour cream, mustard, tomato paste and flour in a small bowl until smooth. Combine tomatoes, chives, the remaining 1 teaspoon oil and pinch of salt in another small bowl; reserve for garnish.


When the chicken is done, remove to a plate, discarding the thyme sprigs (if using). Stir the sour cream mixture into the sauce; bring to a simmer. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with the tomato mixture.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Saucy Chicken Breasts
 Garlic Chicken
Nutrition Facts per Serving
Yield:   6 servings
Calories: 301
Fat. Total: 14g
Protein: 34g
Carbohydrates, Total: 9g
Fat, Saturated: 5g
Fiber: 1g
Cholesterol: 116mg
Sodium: 427mg
% Cal. from Fat: 42%
Spotlight Recipe Review See all 3 reviews »

Rating: 4
by: Jann Reviewed: 07/17/2010
Different and Good
I loved this, although I followed the directions to salt the chicken pre-browning, something I almost never do - and found the finished product a little too salty. It was an easy meal - served it over rice - but I got so bored with peeling the garlic I stopped at 11 cloves. Next time I will persevere to the end. Good company recipe; can be made up to the point of adding the finishing sauce and then reheated.
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