Chicken in Garlic-Vinegar Sauce

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Chicken in Garlic-Vinegar Sauce

Chicken in Garlic-Vinegar Sauce

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.

Serves 6

Prep Time 60 min

Total Time 110 min.

Ingredients

  • 3-3 1 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 clov 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 tablespoon finely minced fresh chives

Cooking Directions

Step 1

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

Step 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.

Step 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).

Step 4

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

Step 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.

Step 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.


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