Chicken In Garlic-Vinegar Sauce Recipe

Name: Chicken In Garlic-Vinegar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs chicken pieces (bone-in, thighs, drumsticks and or breasts, skin removed, trimmed); 1/2 teaspoon coarse salt, plus a pinch, divided; 1/2 teaspoon fresh ground pepper; 7 teaspoons extra virgin olive oil, divided; 1 tablespoon butter; 1/2 cup minced shallot; 16 garlic cloves, peeled; 1/3 cup sherry wine vinegar or 1/3 cup 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 tablespoons finely minced fresh chives

Servings: persons

3 lbs chicken pieces (bone-in, thighs, drumsticks and or breasts, skin removed, trimmed)
1/2 teaspoon coarse salt, plus a pinch, divided
1/2 teaspoon fresh ground pepper
7 teaspoons extra virgin olive oil, divided
1 tablespoon butter
1/2 cup minced shallot
16 garlic cloves, peeled
1/3 cup sherry wine vinegar or 1/3 cup 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 tablespoons finely minced fresh chives

1
Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
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.
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).
4
Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
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
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.

1442

kcal

Calories

Fat

138

Carbs

150

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 lbs chicken pieces (bone-in, thighs, drumsticks and or breasts, skin removed, trimmed), 1/2 teaspoon coarse salt, plus a pinch, divided, 1/2 teaspoon fresh ground pepper, 7 teaspoons extra virgin olive oil, divided, and more.

Yes, Chicken In Garlic-Vinegar Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken In Garlic-Vinegar Sauce

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