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Add a photoA spicy tangy chicken dish thats fairly easy to make.
Ingredients
- Whole Chicken cut into pieces lightly salt and peppered
- 4 tbs butter
- 2 or 3 tbs olive oil or any cooking oil
- 8 peeled whole cloves of garlic
- 1 cup cider vinegar
- 1 cup chicken stock
- 2 tbs tomato paste
- 1-14 oz can diced tomatoes plain
- 1 bay leaf
- sprig of thyme or 1/2 tsp dried thyme
- 1/2 cup chopped parsley
Directions
- Lightly salt and pepper the chicken and add 2 tbs of the butter and the olive oil to a saute pan large enough to accommodate all the pieces and lightly brown the chicken on both sides. When brown set aside and keep warm.
- Lower heat to medium and add the garlic to the pan and cook lightly about 5 minutes. Deglaze the pan with the cider vinegar and let it reduce by half. Put chicken back into pan and add the chicken stock, tomato paste, the can of tomatoes with juice, bay leaf and thyme. Set to a simmer and cook uncovered until chicken is done probably about 20- 30 minutes.
- When chicken is done remove to a plate and keep warm, turn heat up on pan and reduce by about a 1/3. Once reduced, strain the liquid pressing to get all the flavor out of the mixture add the remaining butter and whisk in to give the sauce a gloss. Pour sauce over chicken and sprinkle some parley over all, taking left over sauce to a gravy boat to place on the table.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 571g | |
| Recipe makes 4 servings | |
| Calories 895 | |
| Calories from Fat 598 | 67% |
| Total Fat 66.84g | 84% |
| Saturated Fat 21.85g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 262mg | 87% |
| Sodium 606mg | 25% |
| Potassium 1018mg | 29% |
| Total Carbs 9.68g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.73g | 2% |
| Protein 59.88g | 96% |
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