How to make it

  • cut and wash the chicken thoroughly if using a whole bird, if you choose to use the chicken breasts just wash them and trim any fat that may still be on them. Grind some salt and pepper onto the chicken pieces and massage into the chicken.
  • Heat olive oil in a skillet over medium high heat add onions and caramelize, right before the onions start to turn nice and brown add the garlic.. you don't want the garlic to burn or it will give it a bitter taste so add it last. Finish off the onion and garlic and set aside in another dish.
  • Add a little more olive oil if needed and turn the pan up to a medium high heat, then add the chicken and sear on all sides until golden in color. Remove the chicken and use a little wine to deglaze your pan scrapping up all the good bits.
  • Next turn the heat back down to medium and add the vinegar and tomatoes to the pan, add the herbs and stir well, next place your chicken back in the pan and add spread the onions on top. Cover the chicken and braise until when pierced the juices run clear, about 15-25 minutes.
  • When chicken is done plate it and top with the cheese and fresh herbs.
  • I usually with serve this with a cuscus that I have added sun dried tomatoes to.

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  • elgourmand 8 years ago
    Nicely done. I like this. On the list. RJ
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