The recipe, from Fine Cooking's Cook Fresh, 2013, suggested the side dish to be steamed green beans and crusty breads. Aside from the easy instructions and exciting use of red wine vinegar, I still couldn't place on what to serve with it. This was definitely a sharp-tasting dish with robust flavors, but serving it with rice or pasta just seemed such out of place. The carbs were just not cohesive with the tastes.
This had become such an opposite position when I was trying to pair it with some sort of a side dish. The recipe part would usually be the difficult feat, not the accompaniment, but it was actually easy instructions and hard-to-pick accompaniments.
Either way, it was a fun dish to make, and it was somewhat great. It was one of those recipes where I wanted to use what I had in the fridge and in the pantry. The big bottle of red wine vinegar was finally being used again, so yay for that!
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 lb boneless, skinless chicken thighs, cut into 4 even pieces
- 3 tbsp olive oil
- 1 small onion, halved and thinly sliced
- 2 large cloves garlic, minced
- 1 (14oz) can diced tomatoes, drained
- 1 dried bay leaf
- 1/3 cup good-quality red wine vinegar
- 1/2 cup lower-fat chicken broth
- 1/4 cup chopped fresh flat-leaf parsley
- Put the flour, 1 tsp salt, and 1/2 tsp pepper in a 1-gallon plastic zip-top bag. Close and shake to combine. Add the chicken to the bag, zip it closed, and shake vigorously to coat with flour.
- Heat 2 tbsp of the 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 to 3 minutes per side. Transfer chicken to a large bowl. Add the remaining 1 tbsp oil to the pan and repeat with the remaining chicken.
- Add the onions to the pan and cook, stirring until slightly softened, about 2 minutes. 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 the break down, about 2 minutes. Add the vinegar and boil vigorously until almost evaporated, about 30 seconds. Return the chicken and any accumulated juice to the pan, along with 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 cooked through, about 8 minutes. Stir in the parsley, cover, and cook for 1 minute more.
- Season to taste with salt. Remove bay leaf and serve.