Chicken with Red Wine Vinegar and Tomatoes
Try this Chicken with Red Wine Vinegar and Tomatoes recipe or contribute your own.
Try this Chicken with Red Wine Vinegar and Tomatoes recipe or contribute your own.
- 1 bay leaf
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 3 tablespoons olive oil
- 3 large garlic cloves finely minced
- 1 onion, diced
- 1/4 cup chopped fresh parsley
- 1 teaspoon freshly ground black pepper
- 2 lb. boneless skinless chicken breast or thighs or mix
- 1 14 oz. can diced tomatoes drained
- 2/3 upgood-quality red wine vinegar
- 1/2 cup chicken stock or broth
- Carbohydrate 13.3940943790777 g
- Cholesterol 0 mg
- Fat 2.80083831414923 g
- Fiber 0.94023498731075 g
- Protein 2.11527671433177 g
- Saturated Fat 0.402302064811638 g
- Serving Size 1 1 -6 (274g)
- Sodium 537.265504925856 mg
- Sugar 12.4538593917669 g
- Trans Fat 0.142727975714142 g
- Calories 87 calories
Step-by-step
- Put flour, salt and pepper in a 1-gallon zip top bag. Close and shake to mix then add chicken and shake to thoroughly coat.
- Heat 2 tablespoons oil in 12-inch skillet over medium-high heat.
- Add ½ of chicken to skillet and brown both sides. Remove to bowl.
- Add oil to skillet and brown the rest of the chicken. Remove to bowl.
- Add onion to skillet and cook about 2 minutes, stirring occasionally.
- Add garlic and cook 30 seconds.
- Add tomatoes and bay leaf and cook 2-3 minutes.
- Add red wine vinegar and boil 30 seconds.
- Add chicken broth and return chicken to skillet, stirring gently to combine.
- Bring to a boil then reduce to simmer.
- Partially cover the skillet and cook for about 10 minutes, stirring occasionally.
- Stir in parsley.
A Weeknight Winner: Chicken with Red Wine Vinegar and Tomatoes
Let me tell you, friends, life as a working mom is a whirlwind. Between school pick-ups, soccer practice, and trying to keep a semblance of order in the house, finding time for anything – let alone a gourmet meal – feels like a Herculean task. But let’s be honest, we all deserve a delicious, healthy dinner without spending hours in the kitchen. That’s where this recipe comes in. This Chicken with Red Wine Vinegar and Tomatoes is my go-to weeknight meal. It’s quick, easy, and the flavor? Oh my goodness, the flavor! It's surprisingly sophisticated for a dish that takes less than 30 minutes to prepare.
I discovered this recipe a few years ago, scrawled on a tattered index card tucked away in my grandmother's recipe box. At first, I was skeptical about the red wine vinegar – wasn’t it supposed to be for fancy salads, not everyday dinners? But I’m so glad I gave it a try. The tangy vinegar perfectly complements the sweetness of the tomatoes and the savory chicken, creating a flavor profile that’s both bright and comforting. My kids, who usually pick at their food, gobble this dish down. That alone is enough to make it a permanent fixture on our dinner rotation.
The best part? It’s incredibly versatile. Feel free to experiment with different types of chicken – breasts, thighs, or a mix of both work perfectly. You can also add other vegetables, like bell peppers or zucchini, for extra nutrition and color. I’ve even been known to throw in a handful of spinach at the end for a boost of greens. The beauty of this recipe lies in its adaptability. It’s a blank canvas for your culinary creativity, allowing you to adjust it to your preferences and what you have on hand.
Beyond the Weeknight: This recipe isn't just for busy weeknights. It’s also fantastic for a casual weekend lunch or a simple dinner party. Serve it with a side of crusty bread to soak up all that delicious sauce, or alongside a vibrant salad. The presentation is always impressive, even when you’re short on time. It’s the kind of dish that makes you feel like a culinary rockstar, even if you only spent 20 minutes preparing it.
So, if you’re a busy mom (or dad, or anyone, really!) who’s looking for a quick, easy, and unbelievably delicious dinner recipe, look no further. This Chicken with Red Wine Vinegar and Tomatoes is your new best friend. You’ll wonder why you ever spent so much time on more complicated meals. Trust me on this one. It’s a keeper. And the cleanup? Even easier than the cooking!
Pro Tip: Prepare the chicken ahead of time by coating it in the flour mixture. Store it in the refrigerator and cook when you are ready. This saves valuable time on busy nights.
Variations:
- Add a pinch of red pepper flakes for a little heat.
- Use sun-dried tomatoes for a richer, more intense flavor.
- Substitute chicken broth with vegetable broth for a vegetarian-friendly option.
- Serve over pasta or rice for a heartier meal.
