A complex-flavored but easy to prepare chicken dish with tangy red wine, tomatoes, onion and garlic.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Servings: 4servings
Calories: 440kcal
Author: Lucy Brewer
Ingredients
½cupall-purpose flour
1teaspoonKosher salt
1teaspoonfreshly ground black pepper
2lb.boneless skinless chicken breast or thighs or mix
3tablespoonsolive oil
1oniondiced
3large garlic clovesfinely minced
114-oz.can diced tomatoesdrained
1bay leaf
⅔cupgood-quality red wine vinegar
½cupchicken stock or broth
¼cupchopped fresh parsley
Instructions
Put flour, salt and pepper in a 1-gallon zip top bag. Close and shake to mix then add chicken and shake to thoroughly coat.
Heat 2 tablespoons oil in 12-inch skillet over medium-high heat. Add 1/2 of chicken to skillet and brown both sides. Remove to bowl.
Add oil to skillet and brown the rest of the chicken. Remove to bowl. Add onion to skillet and cook about 2 minutes, stirring occasionally. Add garlic and cook 30 seconds.
Add tomatoes and bay leaf and cook 2-3 minutes. Add red wine vinegar and boil 30 seconds. Add chicken broth and return chicken to skillet, stirring gently to combine.
Bring to a boil then reduce to simmer. Partially cover the skillet and cook for about 10 minutes, stirring occasionally. Stir in parsley.