Sauteed Chicken With Vinegar Glaze
Published June 15, 1993
- Total Time
- 40 minutes
- Rating
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Ingredients
1 whole chicken, about 3 ½ pounds
6 ripe plum tomatoes, about 1 pound
Salt and freshly ground pepper to taste
2 tablespoons vegetable oil
4 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
3 tablespoons red wine vinegar
2 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
2 tablespoons butter
4 tablespoons finely chopped fresh basil or parsley
Nutritional analysis per serving (4 servings)
8 grams carbs; 313 milligrams cholesterol; 1005 calories; 32 grams monosaturated fat; 14 grams polyunsaturated fat; 21 grams saturated fat; 73 grams fat; 2 grams fiber; 1375 milligrams sodium; 76 grams protein; 4 grams sugar
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.
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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.
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