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Chicken in Garlic-Vinegar Sauce

  • 1 h
  • 1 h 50 m
Perla Meyers
“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.”

Ingredients

    • 3-3½ pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
    • ½ teaspoon coarse salt, plus a pinch, divided
    • ½ teaspoon freshly ground pepper
    • 7 teaspoons extra-virgin olive oil, divided
    • 1 tablespoon butter
    • ½ cup minced shallots
    • 16 large cloves garlic, peeled
    • ⅓ cup sherry vinegar, or red-wine vinegar
    • 1 cup reduced-sodium chicken broth
    • 2 sprigs fresh thyme, or 2 teaspoons dried
    • ½ 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 ½-inch pieces
    • 2 tablespoons finely minced fresh chives

Directions

  • 1 Pat chicken pieces dry with paper towels and season with ½ teaspoon salt and pepper.
  • 2 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.
  • 3 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).
  • 4 Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
  • 5 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.
  • 6 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.
  • 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.
  • 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.
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