Tomato Vinegar Chicken
Tomato Vinegar Chicken is a one-pan dish of chicken breasts simmered in a velvety sauce of wine vinegar, tomatoes, rosemary, and butter.
Servings: 4 Servings
Calories: 491kcal
Equipment
- Large Cast Iron Skillet
Ingredients
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 4 cloves garlic minced
- 28 ounce can diced tomatoes undrained
- 0.25 cup tomato paste
- 0.33 cup white wine vinegar any wine vinegar will work
- 2 teaspoons brown sugar optional but recommended
- 0.5 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 cup chicken broth
- 0.25 cup fresh rosemary finely chopped
- 1.25 pounds chicken breasts or thighs boneless, skinless
- 6 tablespoons unsalted butter cut into slices
- 3 tablespoons chopped, fresh Italian parsley to garnish
Instructions
- Place chicken breast on a cutting board. Slice the chicken horizontally through the center of the thickest part of the breast to split in half. Set aside.
- Heat oil in a large skillet over medium heat. Add onions and garlic, stirring occasionally while cooking until softened (3-5 minutes).
- Add the tomatoes, tomato paste, vinegar, brown sugar, pepper, salt, broth, and rosemary. Bring to a boil.
- Add the chicken, cover, and reduce heat. Simmer for 20 to 25 minutes, or until internal temperature reaches 165°F.
- Remove the chicken and cover with foil to keep warm. Continue to simmer sauce for an additional 20 minutes to reduce down and thicken slightly.
- Add butter slices and stir into the sauce.
- Serve chicken on a bed of hot pasta or rice with the sauce poured over the chicken. Garnish with chopped parsley.
Notes
- A large, heavy-bottomed pan or cast-iron skillet is ideal for even heat distribution. Your ingredients should have space to cook without overcrowding.
- Taste the sauce and adjust seasonings as needed. A pinch of sugar can balance acidity if the vinegar feels too strong.
- If the sauce thickens too much, a splash of chicken stock can loosen it up without diluting the flavors.
- Have leftovers? Shred the chicken, layer it onto a crusty baguette with fresh arugula or spinach, and use leftover sauce as a spread. Add a slice of mozzarella, and you’ve turned dinner into a gourmet lunch.
- Leftovers can be stored in an airtight container, in the refrigerator for up to 3 days.
Nutrition
Calories: 491kcal | Carbohydrates: 18g | Protein: 27g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 740mg | Potassium: 909mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1407IU | Vitamin C: 29mg | Calcium: 116mg | Iron: 4mg
