Monday, October 19, 2009

Chicken with garlic-vinegar sauce

This meal can be prepared in a large heavy pot on the stove top. It tastes best when it has a chance to simmer for awhile, so even though the preparation is pretty quick, you'll want to allow enough time for the flavors to develop. I'm going to call it a sixty minute meal for that reason, but you can let it simmer even longer if you'd like, or stick it into a crock pot.

Chicken with Garlic-Vinegar Sauce

2 lbs or more of chicken pieces (thighs work very well)
1 T olive oil
1 T butter
Salt and pepper

Olive oil
3 shallots, minced
6 cloves of garlic, minced
1/3 c red wine vinegar
1 c chicken broth
2 sprigs of fresh thyme

1/2 c sour cream
1 T prepared Dijon mustard
1 T tomato paste
1 T flour

Brown the chicken on all sides in the oil and butter, seasoned with salt and pepper. It doesn't need to be cooked through; remove from the pot. Add more oil and saute the shallots and garlic. Add the vinegar, broth and thyme to the pot and bring to a boil. Reduce heat; add the chicken and cover. Allow to simmer for about 45 minutes.

Remove chicken and discard thyme sprigs from sauce. Whisk the sour cream through flour together and add into sauce. Heat but do not boil. Return chicken to pot to coat with sauce.

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