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    Home » Chicken » Tomato Vinegar Chicken

    Published: Nov 29, 2012 · Modified: Sep 9, 2019 by Lisa Johnson

    Tomato Vinegar Chicken

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

    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.....

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

     

    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!!

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

    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
    • ¼ cup tomato paste
    • ½ cup pinot noir white vinegar (any wine vinegar will work)
    • 2 teaspoons brown sugar
    • 1 teaspoon ground black pepper
    • ½ teaspoon sea salt
    • 1 cup chicken stock
    • ¼ cup fresh rosemary (finely chopped)
    • 1 ½ pounds chicken breasts or thighs (boneless, skinless)
    • 6 Tablespoons unsalted butter (cut into slices)
    • 3 Tablespoons fresh Italian parsley (chopped)
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    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.
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    Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

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