Chicken in Garlic-Vinegar Sauce

January/February 2009

Your rating: None Average: 3.8 (97 votes)

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.

"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. "
Chicken in Garlic-Vinegar Sauce

12 Reviews for Chicken in Garlic-Vinegar Sauce


This recipe was great! I even lowered the calorie level by quite a bit by using 3-4 tablespoons of olive oil instead of 7. I also didn't add the butter, completely by accident though. In my opinion we didn't miss it. I also used boneless/skinless breast and thighs. The first night I served it with orzo pasta and spinach and the sauce (although really yummy) got lost with pasta. Second night I did couscous and brussel sprouts and it was great. I'll make this again!

Comments (1)


thedawhite wrote 4 years 37 weeks ago

That was 7 teaspoons, not tablespoons! might be you boosted the fat content.


I made this for a friend who is on a sodium reduced diet, but served to the whole party of four. Everyone loved it and asked for the recipe. I servedit over whole grain pasta, but it would be better over coucous as directed because the sauce is so good.


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