Chicken in Garlic-Vinegar Sauce
3-3 1 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
1/2 teaspoon coarse salt, plus a pinch, divided
1/2 teaspoon freshly ground pepper
7 teaspoons extra-virgin olive oil, divided
1 tablespoon butter
1/2 cup minced shallots
16 large clov garlic, peeled
1/3 cup sherry vinegar, or red-wine vinegar
1 cup reduced-sodium chicken broth
2 sprigs fresh thyme, or 2 teaspoons dried
1/2 cup reduced-fat sour cream
1 tablespoon Dijon mustard
2 teaspoons tomato paste
2 teaspoons all-purpose flour
2 medium tomatoes, seeded and cut into 1/2-inch pieces
2 tablespoon finely minced fresh
Step 1
Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
Step 2
Heat 2 teaspoons oil and butter in a large heavy casserole or Dutch oven over medium heat. Add half the chicken pieces and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to a large plate. Add 2 teaspoons oil to the pot. Add the remaining chicken and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to the plate.
Step 3
Heat 2 more teaspoons oil. Add shallots and garlic and cook, stirring, until the shallots are soft and lightly browned, about 1 minute. Add vinegar and bring to a simmer. Return the chicken to the pot. Pour in broth and then carefully nestle the thyme sprigs among the chicken pieces (or stir in dry thyme).
Step 4
Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
Step 5
Just before the chicken is done, whisk sour cream, mustard, tomato paste and flour in a small bowl until smooth. Combine tomatoes, chives, the remaining 1 teaspoon oil and pinch of salt in another small bowl; reserve for garnish.
Step 6
When the chicken is done, remove to a plate, discarding the thyme sprigs (if using). Stir the sour cream mixture into the sauce; bring to a simmer. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with the tomato mixture.
Tip: If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they’ll cook at about the same rate.
Sweet Potato Fries
1 tablespoon extra-virgin olive oil, for lightly coating
3 large sweet potatoes, washed and sliced like steak fries
2 teaspoons salt
1/4 packet taco seasoning mix (or powdered ranch dressing mix)
Preheat oven to 425º. In a large mixing bowl, drizzle oil over the potatoes and toss to coat. Add salt and seasoning mix and toss. Place fries in one even layer onto a baking sheet. Keep space between them so they get crispy on all sides. Bake in batches.
Place into the oven for 10 minutes, and then flip them over. Place back in oven for 10 more minutes. They should be soft on the inside and browned on the outside. Let them cool for 2 minutes before serving.
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