Chicken with Red Wine Vinegar and Tomatoes

Ingredients:

• ½ c. all-purpose flour

• 1 tsp. kosher salt

• 1 tsp. freshly ground black pepper

• 2 lbs. boneless, skinless chicken breasts, thighs, or a mix

• 3 Tbsp. Olive Amelia Extra Virgin Olive Oil

• 1 onion, diced

• 3 large garlic cloves, finely minced

• 1 (14 oz.) can diced tomatoes, drained

• 1 bay leaf

• ⅔ c. Olive Amelia Red Wine Vinegar

• ½ c. chicken stock or broth

• ¼ c. fresh parsley, chopped

Instructions:

1. In a large zip-top bag, combine flour, salt, and pepper. Add chicken pieces, seal, and shake to coat evenly.

2. Heat 2 Tbsp. Extra Virgin Olive Oil in a large skillet over medium-high heat. Add half of the chicken and brown on both sides. Remove to a bowl.

3. Add remaining 1 Tbsp. oil and brown the remaining chicken. Transfer to the same bowl.

4. Add diced onion to the skillet and sauté for about 2 minutes, stirring occasionally. Add minced garlic and cook for another 30 seconds.

5. Stir in diced tomatoes and bay leaf; cook for 2–3 minutes. Pour in Red Wine Vinegar and let boil for 30 seconds. Add chicken stock and return the browned chicken to the skillet, stirring gently to combine.

6. Bring to a boil, then reduce heat to a simmer. Partially cover and cook for 10 minutes, stirring occasionally, until chicken is cooked through and the sauce thickens slightly.

7. Stir in fresh parsley just before serving.