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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.

Source: EatingWell Magazine, January/February 2009

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Recipe Summary test

total:
1 hr 50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.

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  • 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.

  • 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).

  • Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.

  • 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.

  • 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

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 Facts

319 calories; protein 35.3g; carbohydrates 8.8g; dietary fiber 1g; sugars 1.9g; fat 15.2g; saturated fat 4.9g; cholesterol 136.3mg; vitamin a iu 749.7IU; vitamin c 11mg; folate 23.9mcg; calcium 63.8mg; iron 1.9mg; magnesium 47.8mg; potassium 599.6mg; sodium 386mg; thiamin 0.2mg.

1 vegetable, 4 lean meat, 2 fat

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