Red Wine Vinegar Chicken

This is the worst picture of the best dish you will ever eat.  To top it off it is easy to make.  Don’t be shocked by the amount of vinegar, just go with it.  The acid breaks down the chicken and gives it a tang that is addicting.  You can make it with the skin on if you are a person who does not have to watch your figure, but honestly this version is so good you won’t even miss the skin.

10 boneless, skinless chicken thighs

10 minced garlic cloves

1 cup of red wine vinegar

1/2 cup of chicken stock

1 can of chopped tomatoes

Handful of fresh thyme- tied with a kitchen string

4 bay leaves

Salt & pepper

Pam

Heat a Dutch oven on the stove on medium high heat. (That’s a heavy cast iron pan with a tall straight sides and a lid.  I use a Le Cruset.) Spray the inside of the pot with Pam and add half the chicken thighs in one layer.

Cook for about 4 minutes; you just want them to get a little color.  Flip them over and repeat on the other side.  Remove those thighs from the pan and keep on a plate on the side.  The chicken is not cooked through yet.  Spray the pot with more Pam and cook the other half of the chicken the same way.

After you have cooked all the chicken and it is out of the pot, add the garlic to the pan and cook for one minute, stirring often.  Add your vinegar, keeping your face away from the pot when you do it so you don’t choke on the acidic cloud you will create.  Add the tomatoes, stock, herbs and chicken back in the pot.

Cover and bring the contents to a boil and then reduce to simmer for about 10 minutes.  Remove the chicken from the pot the best you can, leaving everything else in there.  Bring the liquid back up to a boil and reduce the sauce with the lid off.  I like to mash it all down with a potato masher to break up the tomatoes.  It will take about 15 minutes to reduce it to a sauce like consistency.

Pour the sauce over the chicken and serve.