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Vinegar Chicken with Tomatoes

A complex-flavored but easy to prepare chicken dish with tangy red wine vinegar, tomatoes, onion, and garlic.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 440kcal
Author: Lucy Brewer

Ingredients

  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 pounds boneless skinless chicken breasts or thighs, cut into large chunks
  • 3 tablespoons olive oil
  • 1 small onion, diced
  • 3 large garlic cloves, finely minced
  • 1 14-ounce can diced tomatoes, drained
  • 1 bay leaf
  • ⅔ cup good-quality red wine vinegar
  • ½ cup chicken stock or broth
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup chopped fresh parsley

Instructions

  • Place 1/2 cup all-purpose flour, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper in a large sealable bag. Close and shake to mix, then add 2 pounds boneless skinless chicken breasts or thighs, cut into large chunks and shake to thoroughly coat.
  • Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add 1/2 of the chicken in a single layer and cook, flipping it once until it's brown on both sides. Transfer the chicken to a bowl and repeat with the remaining oil and chicken pieces.
    3 tablespoons olive oil
    Two cooked chicken breasts in a black cast iron skillet on a wooden surface.
  • After removing all the chicken, add 1 small onion, diced to the skillet and cook about 2 minutes, stirring occasionally. Add 3 large garlic cloves, finely minced and cook 30 seconds.
    Diced onions and minced garlic are sautéing in a black cast iron skillet on a wooden surface.
  • Stir in 1 14-ounce can diced tomatoes, drained and 1 bay leaf and raise the heat to high, then cook 2-3 minutes until the tomatoes begin to break down. Add 2/3 cup good-quality red wine vinegar and boil 30 seconds until the vinegar has almost evaporated. 
    A hand pours liquid from a measuring cup into a cast iron skillet filled with diced vegetables, tomatoes, and a bay leaf on a wooden surface.
  • Place the chicken and any accumulated juices back in the skillet and stir in 1/2 cup chicken stock or broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir well to combine.
    Three cooked chicken breasts with tomatoes, onions, and a bay leaf in a cast iron skillet on a wooden surface.
  • Bring to a boil then reduce to simmer. Partially cover the skillet and cook for 7-8 minutes, stirring occasionally, until the chicken is cooked through. Stir in 1/4 cup chopped fresh parsley and cook for another minute. Remove the bay leaf before serving.
    Four cooked chicken breasts topped with chopped herbs, served in a cast iron skillet with a tomato and onion mixture on a wooden surface.
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