Chicken in Garlic-Vinegar Sauce |
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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 6 |
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We just love the tangy sauce with this tender, delicious chicken. And it's on the lighter side! 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 |
Directions:
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.
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