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

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!

easy to prepare, delicious without heat (spiciness)

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

Taste - low sodium

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!

So tasty & easy!
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!


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!

easy to make, uses common ingredients (you probably already have them on hand),

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