Chicken with Tomato Vinaigrette
For a change of pace try this recipe for a delicious tangy chicken.
For the chicken with tomato vinaigrette you can use either a whole chicken cut into pieces or chicken breasts bone in or out (if you do use boned chicken breast you’ll have to adjust the cooking time).
Ingredients
- Whole Chicken cut into pieces lightly salt and peppered
- 4 tbs butter
- 2 or 3 tbs olive oil or any cooking oil
- 8 peeled whole cloves of garlic
- 1 cup cider vinegar
- 1 cup chicken stock
- 2 tbs tomato paste
- 1-14 oz can diced tomatoes plain
- 1 bay leaf
- sprig of thyme or 1/2 tsp dried thyme
- 1/2 cup chopped parsley
Recipe Directions
Lightly salt and pepper the chicken and add 2 tbs of the butter and the olive oil to a saute pan large enough to accommodate all the pieces and lightly brown the chicken on both sides. When brown set aside and keep warm.
Lower heat to medium and add the garlic to the pan and cook lightly about 5 minutes. Deglaze the pan with the cider vinegar and let it reduce by half. Put chicken back into pan and add the chicken stock, tomato paste, the can of tomatoes with juice, bay leaf and thyme. Set to a simmer and cook uncovered until chicken is done probably about 20- 30 minutes {if using boned breasts cooking time will be much less}.
When chicken is done remove to a plate and keep warm, turn heat up on pan and reduce the sauce by about a 1/3. Once reduced, strain the liquid pressing to get all the flavor out of the mixture add the remaining butter and whisk in to give the sauce a gloss. Pour sauce over chicken and sprinkle some parley over all, taking left over sauce to a gravy boat to place on the table.
Here something to make cooking a little easier!
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
OXO Good Grips Nylon Balloon Whisk
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Well he was on the right track, but I’m not a “sour pup”,skip the sauce and just bring on the chicken. 3 paws for the effort
- Whole Chicken cut into pieces lightly salt and peppered
- 4 tbs butter
- 2 or 3 tbs olive oil or any cooking oil
- 8 peeled whole cloves of garlic
- 1 cup cider vinegar
- 1 cup chicken stock
- 2 tbs tomato paste
- 1-14 oz can diced tomatoes plain
- 1 bay leaf
- sprig of thyme or 1/2 tsp dried thyme
- 1/2 cup chopped parsley
- Lightly salt and pepper the chicken and add 2 tbs of the butter and the olive oil to a saute pan large enough to accommodate all the pieces and lightly brown the chicken on both sides. When brown set aside and keep warm.
- Lower heat to medium and add the garlic to the pan and cook lightly about 5 minutes. Deglaze the pan with the cider vinegar and let it reduce by half. Put chicken back into pan and add the chicken stock, tomato paste, the can of tomatoes with juice, bay leaf and thyme. Set to a simmer and cook uncovered until chicken is done probably about 20- 30 minutes {if using boned breasts cooking time will be much less}.
- When chicken is done remove to a plate and keep warm, turn heat up on pan and reduce by about a 1/3. Once reduced, strain the liquid pressing to get all the flavor out of the mixture add the remaining butter and whisk in to give the sauce a gloss. Pour sauce over chicken and sprinkle some parley over all, taking left over sauce to a gravy boat to place on the table.
Based on 2 Review(s)