Chicken braised with red wine vinegar and tomatoes

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  • 1/4 cup(s) flour
  • 2 pound(s) boneless, skinless chicken thighs each cut into 4 even pieces
  • 3 tablespoon(s) olive oil
  • 1 small onion halved and thinly sliced
  • 2 large cloves garlic minced
  • 1 14 ounce(s) can diced tomatoes drained
  • 1 dried bay leaf
  • 1/2 cup(s) red wine vinegar
  • 1/2 cup(s) lower salt chicken broth
  • 1/4 cup(s) fresh flat leaf parsley chopped


  1. 1. Put the flour, 1 tsp. salt, and 1/2 tsp. pepper in a 1 gallon plastic ziplock bag. Close and shake to combine. Add chicken to the bag and coat with flour mixture.
  2. 2. Heat 2 T oil in a 12 inch skillet over medium high heat until shimmering hot. Add half of the chicken in a single layer and cook, flipping once, until golden, 2-3 minutes per side. Transfer the chicken to a large bowl. Add the remaining 1 T oil to the pan and repeat with the remaining chicken.
  3. 3. Add the onion to the pan and cook, stirring, until slightly softened, about 2 mintues. 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 vigoroursly until almost evaporated, about 30 seconds. Return the chicken and any accumulated juice to the pan, along wth 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.
September 2013

This recipe is a personal recipe added by dmradcliffe and has not been tested or endorsed by MyRecipes.

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