This is a great weeknight dish. The sauce is super quick and easy to whip up, and very tasty. Tasted great with the pan seared zucchini I served it with. As far as the chicken skin goes, you can choose to eat it or skip it (I like to have a small bite). Cooking the breast on the bone with the chicken results in super moist chicken. Try it!
Chicken & Vinegar
Author: Adapted from Jacques Pepin
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- 4 Split Chicken Breast on the bone, seasoned with salt & pepper
- 1 Tbsp Olive Oil
- 4 Tbsp finely chopped shallots
- 2 Tbsp finely chopped garlic
- ⅓ Cup red wine vinegar
- ½ Cup water
- 1 14 oz Can chopped tomatoes
- 1 Tsp crushed red pepper (optional if you like a little heat)
- 4 Tbsp chopped fresh basil
Instructions
- Heat the oven to 400
- Heat a skillet to high and add the olive oil. Add the chicken breasts skin side down and cook for 5-7 minutes until they turn golden. Flip the chicken and cook for 3 more minutes. Move the chicken to a cookie sheet and bake until finished cooking, about 30 minutes. Remove chicken when it has reached 170 degrees. Tent on a cutting board for 5 minutes. I like to remove the breast from the bone and slice before serving.
- Meanwhile, make the sauce:
- To the same skillet, add a dash more olive oil if there is not enough liquid in the pan. Add the shallots and cook for 3 minutes, add the garlic and cook for 1 minute, be careful the heat is on medium low so that you don't burn the garlic.
- Add the red wine vinegar, scraping up all of the brown bits at the bottom of the pan. Reduce for 2 minutes.
- Add the water and tomatoes. Salt and pepper to taste. Add the crushed red pepper if using. Simmer the sauce for 5 minutes. When you have removed the chicken from the oven, add any accumulated juices to the sauce. Just before serving, add the basil so that it just wilts.
- Serve the chicken with the sauce.