Chicken in Garlic-Vinegar Sauce

Chicken in Garlic-Vinegar Sauce

12 Reviews
From: EatingWell Magazine, January/February 2009

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 6 servings

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  • 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

Preparation

  • Active

  • Ready In

  1. Pat chicken pieces dry with paper towels and season with 1/2 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.

Nutrition information

  • Per serving: 319 calories; 15 g fat(5 g sat); 1 g fiber; 9 g carbohydrates; 35 g protein; 24 mcg folate; 136 mg cholesterol; 2 g sugars; 0 g added sugars; 750 IU vitamin A; 11 mg vitamin C; 64 mg calcium; 2 mg iron; 386 mg sodium; 600 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value), Potassium & Zinc (17% dv), Vitamin A (15% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 4 lean meat, 2 fat

Reviews 12

November 12, 2012
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By: EatingWell User
Tasty and easy The best part of this dish is that you can use however few or many pieces of chicken without worrying about adjusting the sauce ingredients. I started out using 6 thighs in a Dutch oven, but last night did 10 thighs in a large chicken frying pan. Still plenty of delicious sauce. Pairs well with any vegetable. I have raved about this recipe on my facebook page and included it in my notes. Several friends say they are going to try it. I do not use the salt or pepper, nor the tomato/chive garnish. Don't miss any of them! Pros: easy to prepare, delicious without heat (spiciness) Cons: can't think of any
August 22, 2012
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By: EatingWell User
KEEPER This was fantastic! I only had four pieces of chicken so only used the 2 tsp of oil for browning the chicken, other than that made exactly as directed (well...I didn't use salt at all). The sauce is sooo tasty. Very weight watchers friendly and love that it's low in sodium Pros: Taste - low sodium
April 13, 2012
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By: EatingWell User
I'm glad I read about the cookimg time. I prepared my dish a couple hours ahead, and initially cooked chicken for 35 mins, then later added the finishing touches to the sauce & popped the chicken back in to heat ...was so tender! Absolutely delicious dish, very comforting for a chilly Autumn night served along side some Quinoa. I'll definitely be making this again. Thanks for sharing this recipe! Pros: So tasty & easy!
January 29, 2012
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By: EatingWell User
Comfort or Company cooking! I've made this recipe several times and it's always a pleaser. The flavors are just fantastic. Don't worry about over cooking the chicken, bone-in chicken is perfect for braising over low heat. I've served this over pasta, rice, and bread- each way is fantastic. The chicken is falling-off-the-bone tender. Perfect company food for sure!
January 06, 2012
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By: EatingWell User
LOVED THIS DISH! I used onion instead of shallot (which isnt a huge difference because a shallot is similar to both onion and garlic. I skipped the butter, on accident but I dont feel like I missed it. The dish was perfect!! My husband and I absolutely LOVED it. I will be making it again! Pros: easy to make, uses common ingredients (you probably already have them on hand),
November 12, 2011
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By: EatingWell User
Excellent Meal Today, I was looking on the web for low sodium recipes and this one stood out. I've never made chicken this way before and it was absolutely delicious! My wife and 3 kids ate it up with no leftovers. There was lots of garlic which we love and it had a creamy, tangy sauce that you pour over after it is all cooked. I also liked this because it was a lower sodium recipe, but you would never know it. No loss of flavor at all without the salt. Give this a try, you won't be disappointed. Pros: Lower sodium, Easy to make, Delicious
August 17, 2011
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By: fourcavalry
Very Good It was delicious, and very satisfying. Will certainly make it again. Used chicken breasts and served on brown rice to keep sodium low. Didn`t taste at all like a low-sodium meal. Pros: Deliciouss Sauce Cons: It is hard not to stray from the recipe
September 12, 2010
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By: EatingWell User
50 minutes definitely made for overcooked chicken, but the sauce is very tasty. We had it over brown rice the first night and over multi-grain pasta with leftovers the next day.
April 18, 2010
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By: EatingWell User
We loved this dish. I served it with herb-tossed boiled potatoes instead of couscous and Frenchgreen beans. I used 20 cloves of garlic because we really love garlic. Didn't have sour cream, but Greek yogurt was fine instead. 50 minutes would have been too long to simmer; I stopped at 25, and it was cooked perfectly.