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.

Perla Meyers
Source: EatingWell Magazine, January/February 2009


Recipe Summary

1 hr 50 mins


Ingredient Checklist


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

  • 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.


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.

Reviews (3)

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13 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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. Read More
Rating: 5 stars
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! Pros: easy to prepare delicious without heat (spiciness) Cons: can't think of any Read More
Rating: 5 stars
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! Read More
Rating: 4 stars
Great dinner for the whole family -- kids to picky father-in-law all enjoyed it. I only wish I made more for leftovers. Super easy to make! Read More
Rating: 5 stars
KEEPER 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 Pros: Taste - low sodium Read More
Rating: 5 stars
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! Pros: So tasty & easy! Read More
Rating: 5 stars
Excellent Meal Today I was looking on the web for low sodium recipes and this one stood out. I've never made chicken this way before and it was absolutely delicious! My wife and 3 kids ate it up with no leftovers. There was lots of garlic which we love and it had a creamy tangy sauce that you pour over after it is all cooked. I also liked this because it was a lower sodium recipe but you would never know it. No loss of flavor at all without the salt. Give this a try you won't be disappointed. Pros: Lower sodium Easy to make Delicious Read More
Rating: 4 stars
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! Read More
Rating: 4 stars
We loved this dish. I served it with herb-tossed boiled potatoes instead of couscous and Frenchgreen beans. I used 20 cloves of garlic because we really love garlic. Didn't have sour cream but Greek yogurt was fine instead. 50 minutes would have been too long to simmer; I stopped at 25 and it was cooked perfectly. Read More