Chicken Braised with Red Wine Vinegar & Tomatoes

By [e-mail]

Delicious

Ingredients

• 1/4 C flour
• Kosher salt & ground pepper
• 2 lb. boneless, skinless chicken thighs, cut into 4 even pieces
• 3 T olive oil
• 1 onion, halved & thinly sliced
• 2 cloves minced garlic
• 1 14oz. can diced tomatoes, drained
• 1 bay leaf
• 1/3 C red wine vinegar
• 1/2 C chicken broth
• 1/4 C chopped Italian parsley

Preparation

Step 1

Put flour, salt & pepper in plastic bag. Close & shake to combine. Add chicken to bag & shake vigorously to coat with flour
Heat oil in large skillet over med-hi heat. Add chicken in single layer & cook, flipping once, until golden, 2-3 min per side. Transfer chicken to large bowl.
Add onion to pan & cook until softened, @ 2 min. Add garlic & cook 30 sec. Stir in tomatoes & bay leaf. Raise heart to hi & cook until tomatoes begin to break down, @ 2 min.
Add vinegar & boil vigorously until almost evaporated, @ 30 sec. Return chicken & any accumulated juices & chicken broth. Season with salt & pepper. Bring to a book; reduce heat to simmer & cook partially covered, stirring occasionally until chicken is cooked thru, @ 8 min. Stir in parsley, cover & cook 1 min. Season with salt to taste. Remove bay leaf & serve.