Chicken With Basil And Tomatoes
Published July 27, 1996
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 3- to 4-pound chicken, cut up
Coarse salt and freshly ground pepper
2 tablespoons safflower or vegetable oil
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 carrots, scraped and sliced
1 tablespoon tomato paste
4 ripe tomatoes, peeled, seeded and chopped
½ cup white-wine vinegar
¾ cup dry white wine
1 teaspoon fresh thyme leaves
½ cup creme fraiche
1 cup basil leaves, snipped
Nutritional analysis per serving (4 servings)
16 grams carbs; 314 milligrams cholesterol; 1134 calories; 36 grams monosaturated fat; 15 grams polyunsaturated fat; 21 grams saturated fat; 80 grams fat; 1 gram trans fat; 4 grams fiber; 1757 milligrams sodium; 77 grams protein; 8 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
Wipe the chicken pieces dry with paper towels, sprinkle with salt and pepper and brown the pieces a few at a time in the safflower oil in a large skillet. Set the pieces aside and pour off the fat from the skillet.
- Step 2
Heat the olive oil in the skillet and gently soften the onion with the garlic and carrots over medium heat. Stir in the tomato paste, tomatoes, vinegar, wine and thyme leaves. Add the chicken pieces, cover and simmer over medium heat for 30 to 40 minutes, or until they are cooked. Stir occasionally, turning the pieces over in the sauce.
- Step 3
Remove the chicken to a serving dish and keep it warm in a low oven. Bring the sauce to a boil, and cook for about 10 minutes to reduce by about one-third. Stir in the creme fraiche and bring to a boil. Cook for five minutes. Correct seasoning and pour the sauce over the chicken pieces. Sprinkle with basil and serve at once.
Private Notes
Comments
As directed, this was pretty tangy. I would use less vinegar next time. Also, I don't see why it would hurt to use canned diced tomatoes to save some time. This took me about 2 hours start to finish (including butchering the chicken into parts). Overall would make again, but will adjust acidity of the sauce. Flavor was good!