Chicken in Garlic-Vinegar Sauce

By using braising to cook the chicken slowly over a long time creates fall-off the bone tender meat and allows the rich flavors to mingle perfectly together. Creamy and rich flavor without all the fat.

110 minutes Prep: 20 minutes Cook: 90 minutes

746 calories per serving view nutrition facts

happyzhangbo

6 servings suggest servings

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Ingredients

3 1/2	pounds	chicken	bone-in, pieces, skin removed, trimmed
1/2	teaspoon	salt	coarse, plus a pinch, divided
1/2	teaspoon	black pepper	freshly ground
7	teaspoons	olive oil, extra-virgin	divided
1	tablespoon	butter
1/2	cup	shallot	minced
16	large	garlic cloves	peeled
1/3	cup	sherry vinegar	or red-wine vinegar
1	cup	chicken broth, low salt
2	each	thyme	sprigs fresh, or 2 teaspoons dried
1/2	cup	sour cream, light
1	tablespoon	dijon mustard
2	teaspoons	tomato paste
2	teaspoons	flour, all-purpose
2	medium	tomatoes	seeded and cut into 1/2-inch pieces
2	tablespoons	chives	finely minced fresh

Directions

Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.

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.

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).

Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.

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.

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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Nutrition Facts

Serving Size 394g

Amount per Serving

Calories 746 54% of calories from fat

	% Daily Value*
Total Fat 45.0g	69%
Saturated Fat 13.0g	65%
Trans Fat 0.0g
Cholesterol 251mg	84%
Sodium 518mg	22%
Total Carbohydrate 4.0g	1%
Dietary Fiber 1.0g	3%
Sugars 1.0g
Protein 77.0g	154%

Vitamin A	16%		Vitamin C	11%
Calcium	10%		Iron	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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