Tomato Vinegar Chicken

You may not know this about me, but I love a challenge!

Last October I entered a Clean Eating Baking Contest and won.  I still do not know what I won (it will be announced in the January issue), but I won something.  Now what other challenges are out there???

I decided to enter the Dei Fratelli Tomato contest.  I had a recipe 23, maybe 24 years ago for Tomato Vinegar Chicken.  Did you notice that I said “had”?  I think I originally found it in Bon Appetit Magazine, but I have no idea what happened to that recipe.  My husband has mentioned it several times over the years so I knew that was the one I had to enter…..

I tried a few different versions based on what little I could remember and this is our favorite one.  I did not win the contest, but I still think this is an awesome recipe.  The tomatoes and vinegar add a tangy undertone to the sauce, while the butter adds richness that puts it over the top!

Enjoy!!

Tomato Vinegar Chicken

A tangy tomato sauce with the added richness of butter make this Tomato Vinegar Chicken a winner! 

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Course: Main Course

Cuisine: Italian

Keyword: chicken, tomatoes, vinegar, butter, recipe, main course

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

Servings: 6 Servings

Author: Lisa Johnson

Ingredients

• 2 Tablespoons olive oil
• 1 cup yellow onion (diced)
• 4 cloves garlic (minced)
• 28 ounce can diced tomatoes
• 1/4 cup tomato paste
• 1/2 cup pinot noir white vinegar (any wine vinegar will work)
• 2 teaspoons brown sugar
• 1 teaspoon ground black pepper
• 1/2 teaspoon sea salt
• 1 cup chicken stock
• 1/4 cup fresh rosemary (finely chopped)
• 1 1/2 pounds chicken breasts or thighs (boneless, skinless)
• 6 Tablespoons unsalted butter (cut into slices)
• 3 Tablespoons fresh Italian parsley (chopped)

Instructions

• Heat the oil over medium-high heat in a Dutch oven or large skillet
• Add onions and garlic, stirring occasionally until softened (3-5 minutes)
• Add the tomatoes, tomato paste, vinegar, brown sugar, pepper, salt, stock, and rosemary. Bring to a boil and add the chicken
• Cover, reduce heat and simmer for 25 minutes
• Remove the chicken and cover with foil to keep warm. Continue to simmer sauce for an additional 20 minutes to thicken slightly
• Melt the butter into the sauce
• Serve chicken on a bed of hot pasta with the sauce poured over the chicken. Garnish with chopped parsley.