This rustic, Mediterranean-style chicken dish is rich, tangy, and deeply comforting while still being simple enough for a weeknight dinner. Tender chicken is lightly dredged and browned, then simmered in a savory sauce of red wine vinegar, tomatoes, onion, and garlic for a bold yet balanced flavor that feels both hearty and elegant.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs (or a mix)
- ½ cup all-purpose flour
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 Tbsp olive oil, divided
- 1 medium onion, diced
- 3 large garlic cloves, finely minced
- 1 (14 oz) can diced tomatoes, drained
- 1 bay leaf
- ⅔ cup good-quality red wine vinegar
- ½ cup chicken stock or broth
- ¼ cup fresh parsley, chopped
Instructions
- Place the flour, salt, and black pepper in a 1-gallon zip-top bag. Seal and shake to combine. Add the chicken, reseal, and shake until the pieces are evenly coated.
- Heat 2 tablespoons of olive oil in a large 12-inch skillet over medium-high heat. Add half of the chicken and brown on both sides. Remove to a bowl.
- Repeat with the remaining chicken, adding the last tablespoon of oil if needed. Set all the chicken aside.
- Add the diced onion to the same skillet and cook for about 2 minutes, stirring occasionally, until softened.
- Add the garlic and cook for about 30 seconds, until fragrant.
- Stir in the tomatoes and bay leaf and cook for 2–3 minutes.
- Pour in the red wine vinegar and bring to a brief boil for about 30 seconds.
- Add the chicken broth, then return the chicken to the skillet, gently stirring to combine.
- Bring to a boil, then reduce to a simmer. Partially cover and cook for about 10 minutes, stirring occasionally.
- Remove the bay leaf and stir in the chopped parsley. Serve warm with crusty bread, rice, or roasted vegetables.