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.
Ingredients
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3-3 1/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
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1/2 teaspoon coarse salt, plus a pinch, divided
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1/2 teaspoon freshly ground pepper
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7 teaspoons extra-virgin olive oil, divided
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1 tablespoon butter
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1/2 cup minced shallots
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16 large cloves garlic, peeled
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1/3 cup sherry vinegar, or red-wine vinegar
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1 cup reduced-sodium chicken broth
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2 sprigs fresh thyme, or 2 teaspoons dried
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1/2 cup reduced-fat sour cream
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1 tablespoon Dijon mustard
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2 teaspoons tomato paste
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2 teaspoons all-purpose flour
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2 medium tomatoes, seeded and cut into 1/2-inch pieces
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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 garnish.
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.
Tips:
Tip: If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they'll cook at about the same rate.
MAKE AHEAD TIP: Prepare through Step 4; cool to room temperature and refrigerate for up to 1 day. Finish with Steps 5-6 before serving.
Nutrition information
Calories 301, Total Fat 14 g, Saturated Fat 5 g, Monounsaturated Fat 6 g, Cholesterol 116 mg, Sodium 427 mg, Carbohydrate 9 g, Fiber 1 g, Protein 34 g, Potassium 612 mg. Daily Values: Vitamin A 15%, Vitamin C 20%. Exchanges: Vegetable 1,Lean Meat 4,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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