SAUTEED CHICKEN WITH VINEGAR GLAZE

Sauteed Chicken With Vinegar Glaze image

Provided by Pierre Franey

Time 40m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

1 whole chicken, about 3 1/2 pounds
6 ripe plum tomatoes, about 1 pound
Salt and freshly ground pepper to taste
2 tablespoons vegetable oil
4 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
3 tablespoons red wine vinegar
2 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
2 tablespoons butter
4 tablespoons finely chopped fresh basil or parsley

Steps:

Cut the chicken into 10 serving pieces.
Drop the tomatoes into a pot of boiling salted water. Immediately remove from heat and let stand for about 10 seconds. Drain tomatoes and peel. Cut away and discard the core. Cut the tomatoes into 3/4-inch cubes. There should be about 2 cups.
Sprinkle the chicken with salt and pepper to taste.
Heat the oil on medium heat in a large, heavy skillet. Brown chicken about 10 minutes on the skin side. Turn and brown 8 minutes on the other side. Drain off all the fat.
Sprinkle the shallots and garlic between the pieces of chicken and cook briefly, stirring, but do not brown. Add the vinegar and cook over medium heat until most of the vinegar has evaporated. Add the tomatoes, thyme and bay leaf. Cover tightly and simmer for 10 minutes.
Uncover and remove the sprig of thyme and bay leaf. Reduce the liquid by half. Swirl in the butter. Sprinkle with the basil and serve.

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 34 grams, Carbohydrate 8 grams, Fat 54 grams, Fiber 2 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1286 milligrams, Sugar 4 grams, TransFat 1 gram