Chicken and Tomatoes with Balsamic Vinegar

Chicken and Tomatoes with Balsamic Vinegar

Chicken and Tomatoes with Balsamic Vinegar
Recipe Type: Main
Serves: 4
  • 2 tablespoon Roasted Garlic oil
  • 1 (3½ to 4 lb.) chicken, cut into pieces
  • ½ cup chopped onions
  • ⅓ cup chicken stock
  • 3 tablespoon Extravagonzo Balsamic Vinegar (try either one)
  • 1 cup chopped plum tomatoes, fresh or canned, drained well
  • Sea salt
  • Freshly ground pepper
  • 1 teaspoon fresh chopped rosemary or ½ teaspoon dried
  1. In a large skillet, heat the olive oil, add chicken pieces and brown well on both sides. (Do not crowd pan; this can be done in two shifts.)
  2. When chicken is well browned, remove from skillet.
  3. Saute onion in fat remaining in skillet until tender, stir in stock and vinegar.
  4. Return chicken to the pan, baste once or twice with sauce, cover, simmer slowly until chicken is cooked through, about 25 minutes.
  5. Remove chicken from pan, cover and set aside.
  6. Boil cooking liquid for about 3 minutes until it has reduced slightly.
  7. Add tomatoes, cook a few more minutes until sauce is slightly thickened.
  8. Season to taste with salt and pepper, add the rosemary.
  9. Return chicken to pan, reheat in the sauce for 2 minutes, transfer to a platter, and serve.
Image by Ann Fagg via flickr

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