Fine Cooking

Servings:4

Deliciously piquant and complex, this dish depends on good-quality red wine vinegar, so use the best you have.

Ingredients

1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 lb. boneless, skinless chicken thighs, each cut into 4 even pieces
3 Tbs. olive oil
1 small onion, halved and thinly sliced
2 large cloves garlic, minced
1 14-oz. can diced tomatoes, drained
1 dried bay leaf
1/3 cup good-quality red wine vinegar
1/2 cup lower-salt chicken broth
1/4 cup chopped fresh flat-leaf parsley

Calories (kcal) : 470
Fat Calories (kcal): 250
Fat (g): 27
Saturated Fat (g): 6
Polyunsaturated Fat (g): 5
Monounsaturated Fat (g): 14
Cholesterol (mg): 150
Sodium (mg): 720
Carbohydrates (g): 12
Fiber (g): 1
Protein (g): 43

Preparation

Put the flour, 1 tsp. salt, and 1/2 tsp. pepper in a 1-gallon plastic zip-top bag. Close and shake to combine. Add the chicken to the bag, zip it closed, and shake vigorously to coat with flour.
Heat 2 Tbs. of the oil in a 12-inch skillet(preferably cast iron) over medium-high heat until shimmering hot. Add half of the chicken in a single layer and cook, flipping once, until golden, 2 to 3 minutes per side. Transfer the chicken to a large bowl. Add the remaining 1 Tbs. oil to the pan and repeat with the remaining chicken.
Add the onion to the pan and cook, stirring, until slightly softened, about 2 minutes. Add the garlic and cook 30 seconds more. Stir in the tomatoes and bay leaf, raise the heat to high, and cook until the tomatoes begin to break down, about 2 minutes. Add the vinegar and boil vigorously until almost evaporated, about 30 seconds. Return the chicken and any accumulated juice to the pan, along with the chicken broth, 1/2 tsp. salt, and 1/2 tsp. pepper, stirring well to combine. Bring to a boil; then reduce the heat to maintain a simmer. Cook, partially covered, stirring occasionally, until the chicken is cooked through, about 8 minutes. Stir in the parsley, cover, and cook for 1 minute more.
Season to taste with salt. Remove the bay leaf and serve.

Serve withSimple Green Beansand lots of crusty bread to mop up the sauce.

(32 ratings) Read Reviews

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IN THIS RECIPE
Black Peppercorns
IN THIS RECIPE
Chicken Thighs
IN THIS RECIPE
Onions
FEATURED
Shishito Peppers

Reviews

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Reviews (31 reviews)

22Twain| 03/04/2022

This is a great weeknight meal. I agree with a previous review that cast iron would be a poor choice for a dish with this much acidity. I used a 12" SS skillet, which made for a nice one-pan meal. I made just a couple of tweaks: (1) used diced tomatoes with basil, garlic, and oregano; and (2) finished cooking in a 325 degree oven, covered, for 30 minutes. This gave melt-in-your-mouth tender chicken and gave the sauce time to thicken to a gravy consistency. This will definitely be on our weeknight list, and plan to try it with pork tenderloin and turkey thighs as well.
llinares1| 09/15/2016

wonderful way to turn simple chicken thighs into a fancy/great meal. Great for leftovers, relatively easy to make. will add to weeknight staple.
dickyg| 10/12/2015

the author of this recipe uses a cast iron skillet i have always heard that cast iron and acid foods don't mix. i used a enameled cast iron and it turned out great
Krispie| 10/29/2014

This is delicious and easy. I have made it for company twice and both asked for the recipe.

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