Recipe courtesy of Laura Calder
Save Recipe Print
Total:
1 hr 15 min
Prep:
10 min
Cook:
1 hr 5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Sprinkle the chicken pieces with salt and pepper. Melt the butter and olive oil in a saute pan and brown the chicken, a few pieces at a time. You're not cooking the chicken here, just making the skin crisp and giving it color and flavor. Five minutes per side is about right. Remove the chicken to a dish. Add the garlic and cook for 5 minutes. Deglaze the pan with the vinegar and boil down by half, about 10 minutes. Return the chicken to the pan, and pour in the stock. Add the tomato paste, tomatoes, bay leaf and thyme. Simmer, uncovered, until the chicken is cooked, about 30 minutes. Remove the chicken to a clean dish and keep warm. Strain the cooking liquid into a saucepan, pressing to get all the juices through, and whisk in the last spoonful of butter. Pour over the chicken. Sprinkle with the parsley and serve.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Chicken Cacciatore

Recipe courtesy of Giada De Laurentiis

Beer Can Chicken

Recipe courtesy of Bob Blumer

Orange Chicken

Recipe courtesy of Ree Drummond

Roman-Style Chicken

Recipe courtesy of Giada De Laurentiis

Chicken Marsala

Simple Chicken Soup

Recipe courtesy of Food Network Kitchen

Curried Chicken Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories