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Category: Chicken
Prep Time: Cook Time: Total Time:
6 chicken breasts, on the bone with skin
1 tablespoon unsalted butter, plus more for sauce
1 tablespoon canola oil
6 cloves garlic, peeled and halved
1 cup red wine vinegar
1 28 ounce can whole canned tomatoes, crushed or crushed tomatoes
1 cup homemade chicken stock or reduced fat low sodium broth
Bouquet garni of parsley, bay, and thyme
Coarse salt and freshly ground pepper
Season the chicken pieces well on all sides with salt and pepper. Melt the butter over medium heat in a large heavy-duty pot until foaming. Add the olive oil and heat until hot. Add the chicken, skin side down. Cook until rich golden brown, 5 to 7 minutes, then turn over to brown the underside, 1 to 2 minutes.
Add the garlic to the skillet, reduce heat to low and cover. Simmer until the garlic begins to soften, about 5 minutes.
Add the vinegar and simmer uncovered until well-reduced, about 10 minutes. Add tomatoes, chicken stock, and bouquet garni. Stir to combine; cover and cook until the chicken is tender and the pieces fall easily from a two-pronged fork, an additional 10 to 15 minutes. Taste and adjust for seasoning.
Remove the chicken pieces to a warmed serving dish. Increase the heat to high and simmer the sauce until concentrated and lightly thickened, about 5 minutes. Remove from the heat and whisk in a tablespoon of butter. (This is optional.) Taste and adjust the seasoning with salt and pepper. Spoon sauce over chicken and serve. Serve with baguette or biscuits. Serves 6
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SAUTE OF CHICKEN WITH VINEGAR AND TOMATO
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Category: Chicken
Prep Time: Cook Time: Total Time:
6 chicken breasts, on the bone with skin
1 tablespoon unsalted butter, plus more for sauce
1 tablespoon canola oil
6 cloves garlic, peeled and halved
1 cup red wine vinegar
1 28 ounce can whole canned tomatoes, crushed or crushed tomatoes
1 cup homemade chicken stock or reduced fat low sodium broth
Bouquet garni of parsley, bay, and thyme
Coarse salt and freshly ground pepper
Season the chicken pieces well on all sides with salt and pepper. Melt the butter over medium heat in a large heavy-duty pot until foaming. Add the olive oil and heat until hot. Add the chicken, skin side down. Cook until rich golden brown, 5 to 7 minutes, then turn over to brown the underside, 1 to 2 minutes.
Add the garlic to the skillet, reduce heat to low and cover. Simmer until the garlic begins to soften, about 5 minutes.
Add the vinegar and simmer uncovered until well-reduced, about 10 minutes. Add tomatoes, chicken stock, and bouquet garni. Stir to combine; cover and cook until the chicken is tender and the pieces fall easily from a two-pronged fork, an additional 10 to 15 minutes. Taste and adjust for seasoning.
Remove the chicken pieces to a warmed serving dish. Increase the heat to high and simmer the sauce until concentrated and lightly thickened, about 5 minutes. Remove from the heat and whisk in a tablespoon of butter. (This is optional.) Taste and adjust the seasoning with salt and pepper. Spoon sauce over chicken and serve. Serve with baguette or biscuits. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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