Sauteed Chicken With Vinegar Glaze
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1whole chicken, about 3½ pounds
- 6ripe plum tomatoes, about 1 pound
- Salt and freshly ground pepper to taste
- 2tablespoons vegetable oil
- 4tablespoons finely chopped shallots
- 2teaspoons finely chopped garlic
- 3tablespoons red wine vinegar
- 2sprigs fresh thyme or 1 teaspoon dried
- 1bay leaf
- 2tablespoons butter
- 4tablespoons finely chopped fresh basil or parsley
Nutritional analysis per serving (4 servings)
730 calories; 54 grams fat; 16 grams saturated fat; 1 gram trans fat; 23 grams monounsaturated fat; 10 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 52 grams protein; 1286 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Cut the chicken into 10 serving pieces.
- Step 2
Drop the tomatoes into a pot of boiling salted water. Immediately remove from heat and let stand for about 10 seconds. Drain tomatoes and peel. Cut away and discard the core. Cut the tomatoes into ¾-inch cubes. There should be about 2 cups.
- Step 3
Sprinkle the chicken with salt and pepper to taste.
- Step 4
Heat the oil on medium heat in a large, heavy skillet. Brown chicken about 10 minutes on the skin side. Turn and brown 8 minutes on the other side. Drain off all the fat.
- Step 5
Sprinkle the shallots and garlic between the pieces of chicken and cook briefly, stirring, but do not brown. Add the vinegar and cook over medium heat until most of the vinegar has evaporated. Add the tomatoes, thyme and bay leaf. Cover tightly and simmer for 10 minutes.
- Step 6
Uncover and remove the sprig of thyme and bay leaf. Reduce the liquid by half. Swirl in the butter. Sprinkle with the basil and serve.
Private Notes