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Tomato Vinegar Chicken

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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)

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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