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Chicken in Garlic-Vinegar Sauce

January/February 2009

Your rating: None Average: 3.9 (78 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.



READER'S COMMENT:
"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 Recipe

12 Reviews for Chicken in Garlic-Vinegar Sauce

01/10/2010
Anonymous

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)

5 comments

 
thedawhite wrote 2 years 41 weeks ago

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

12/11/2009
Anonymous

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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