Sauteed Chicken With Vinegar Glaze Recipe

Name: Sauteed Chicken With Vinegar Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken, about 3 1/2 pounds; 6 ripe plum tomatoes, about 1 pound; Salt and freshly ground pepper to taste; 2 tablespoons vegetable oil; 4 tablespoons finely chopped shallots; 2 teaspoons finely chopped garlic; 3 tablespoons red wine vinegar; 2 sprigs fresh thyme or 1 teaspoon dried; 1 bay leaf; 2 tablespoons butter; 4 tablespoons finely chopped fresh basil or parsley

Servings: persons

1 whole chicken, about 3 1/2 pounds
6 ripe plum tomatoes, about 1 pound
Salt and freshly ground pepper to taste
2 tablespoons vegetable oil
4 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
3 tablespoons red wine vinegar
2 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
2 tablespoons butter
4 tablespoons finely chopped fresh basil or parsley

1
Cut the chicken into 10 serving pieces.
2
Drop the tomatoes into a pot of boiling salted water.
3
Immediately remove from heat and let stand for about 10 seconds.
4
Drain tomatoes and peel.
5
Cut away and discard the core.
6
Cut the tomatoes into 3/4-inch cubes.
7
There should be about 2 cups.
8
Sprinkle the chicken with salt and pepper to taste.
9
Heat the oil on medium heat in a large, heavy skillet.
10
Brown chicken about 10 minutes on the skin side.
11
Turn and brown 8 minutes on the other side.
12
Drain off all the fat.
13
Sprinkle the shallots and garlic between the pieces of chicken and cook briefly, stirring, but do not brown.
14
Add the vinegar and cook over medium heat until most of the vinegar has evaporated.
15
Add the tomatoes, thyme and bay leaf.
16
Cover tightly and simmer for 10 minutes.
17
Uncover and remove the sprig of thyme and bay leaf.
18
Reduce the liquid by half.
19
Swirl in the butter.
20
Sprinkle with the basil and serve.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 whole chicken, about 3 1/2 pounds, 6 ripe plum tomatoes, about 1 pound, Salt and freshly ground pepper to taste, 2 tablespoons vegetable oil, and more.

Yes, Sauteed Chicken With Vinegar Glaze 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.

That's it — enjoy your meal!

Sauteed Chicken With Vinegar Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions