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Recipe

Chicken Braised with Red Wine Vinegar and Tomatoes

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Scott Phillips

Servings: 4

Deliciously piquant and complex, this dish depends on good-quality red wine vinegar, so use the best you have.

Ingredients

  • 1/4 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 2 lb. boneless, skinless chicken thighs, each cut into 4 even pieces
  • 3 Tbs. olive oil
  • 1 small onion, halved and thinly sliced
  • 2 large cloves garlic, minced
  • 1 14-oz. can diced tomatoes, drained
  • 1 dried bay leaf
  • 1/3 cup good-quality red wine vinegar
  • 1/2 cup lower-salt chicken broth
  • 1/4 cup chopped fresh flat-leaf parsley

Nutritional Information

      Calories (kcal) : 470
      Fat Calories (kcal): 250
      Fat (g): 27
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 14
      Cholesterol (mg): 150
      Sodium (mg): 720
      Carbohydrates (g): 12
      Fiber (g): 1
      Protein (g): 43

Preparation

  • Put the flour, 1 tsp. salt, and 1/2 tsp. pepper in a 1-gallon plastic zip-top bag. Close and shake to combine. Add the chicken to the bag, zip it closed, and shake vigorously to coat with flour.
  • Heat 2 Tbs. of the oil in a 12-inch skillet(preferably cast iron) over medium-high heat until shimmering hot. Add half of the chicken in a single layer and cook, flipping once, until golden, 2 to 3 minutes per side. Transfer the chicken to a large bowl. Add the remaining 1 Tbs. oil to the pan and repeat with the remaining chicken.
  • Add the onion to the pan and cook, stirring, until slightly softened, about 2 minutes. Add the garlic and cook 30 seconds more. Stir in the tomatoes and bay leaf, raise the heat to high, and cook until the tomatoes begin to break down, about 2 minutes. Add the vinegar and boil vigorously until almost evaporated, about 30 seconds. Return the chicken and any accumulated juice to the pan, along with the chicken broth, 1/2 tsp. salt, and 1/2 tsp. pepper, stirring well to combine. Bring to a boil; then reduce the heat to maintain a simmer. Cook, partially covered, stirring occasionally, until the chicken is cooked through, about 8 minutes. Stir in the parsley, cover, and cook for 1 minute more.
  • Season to taste with salt. Remove the bay leaf and serve.

Serve with Simple Green Beans and lots of crusty bread to mop up the sauce.

Reviews

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Reviews

  • llinares1 | 09/15/2016

    wonderful way to turn simple chicken thighs into a fancy/great meal. Great for leftovers, relatively easy to make. will add to weeknight staple.

  • dickyg | 10/12/2015

    the author of this recipe uses a cast iron skillet i have always heard that cast iron and acid foods don't mix. i used a enameled cast iron and it turned out great

  • Krispie | 10/29/2014

    This is delicious and easy. I have made it for company twice and both asked for the recipe.

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