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Chicken in Garlic-Vinegar Sauce

January/February 2009

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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

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

  • 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

Per serving: 315 calories; 15 g fat (5 g sat, 7 g mono); 123 mg cholesterol; 9 g carbohydrates; 35 g protein; 1 g fiber; 358 mg sodium; 587 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value), Potassium (17% dv), Vitamin A (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 4 lean meat, 2 fat


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Recipe Categories

Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
6
Type of Dish
Main dish, poultry
Main Ingredient
Chicken
Ethnic/Regional
French
Preparation/ Technique
Braise/Stew
Saute
Meal/Course
Dinner

Holiday
New Year's Eve
Publication
January/February 2009
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