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Tomato Vinegar Chicken
A tangy tomato sauce with the added richness of butter make this Tomato Vinegar Chicken a winner!
Prep Time
10
minutes
mins
Cook Time
55
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
Main Course
Cuisine:
Italian
Keyword:
chicken, tomatoes, vinegar, butter, recipe, main course
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.