Chicken Braised with Red Wine Vinegar & Tomatoes

Page 13

Cuisine: French | Course Type: Main Courses

(1 review)

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Normally I wouldn't think to do a braise in the summer, but it was cloudy and cool today after weeks of 90 degree weather, and all the ingredients were in the pantry. As it turned out, this was very good ... my husband practically licked his plate. The recipe calls for boneless chicken thighs and a total cooking time of about 20 minutes. I used bone-in because I think there's more flavor to the meat and had a total cooking time of 40-45 minutes. Served over rice and with a side salad of arugula, shaved fennel, sliced mushrooms and a lemon vinaigrette. Paired well with a light-bodied old vine Zin.

There are lots of ways to play with this recipe -- adding other vegetables or spices and changing up the type of vinegar used.

(edited 21st July 2012) (0) comment (1) useful  

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