Another effortless simple dish to make! Perfect for a week night. I usually roast my chicken and rarely make stews so I though it was time I did. I didn’t have my usual stew making ingredients (curry powder, gravy powder etc) however I had red wine vinegar which I excitedly bought some time back so I decided to give this recipe a try.
Pretty easy to follow, I did it with chicken pieces though rather than boneless skinless chicken thighs as the recipe requires and it still turned out well. I also substituted the chicken broth with a mix of soy sauce and water. For every cup of broth required, it can be replaced with a tablespoon of soy sauce diluted with one cup of water.
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- 2 lb. boneless, skinless chicken thighs, each cut into 4 even pieces (Or chicken pieces)
- 3 Tbs. cooking oil
- 1 small onion, halved and thinly sliced
- 2 large cloves garlic, minced/2 teaspoons of minced garlic
- 1 400g can of diced tomatoes, drained (I used about 125g of whole cocktail tomatoes which is what I had though I should have used more)
- 1 dried bay leaf (if available, I did not have it)
- 1/3 cup good-quality red wine vinegar (I used the Spar brand Red wine vinegar)
- 1/2 cup lower-salt chicken broth (can be substituted with half a tablespoon of soy sauce diluted in half a cup of water or a chicken stock cube diluted with half a cup of water)
- 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. I chose to add spices as well to the mix such as Portuguese chicken spice.
- Heat 2 Tbs. of the oil in a large pan 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 the chicken to a large bowl. Add the remaining 1 Tbs. oil to the pan and repeat with the remaining chicken. Do not attempt to cook the chicken right through, just concentrate on browning the skin.
- Add the onion 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 to 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/broth substitute, 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 is cooked through, about 8 minutes. Stir in the parsley, cover, and cook for 1 minute more. The sauce will thicken up a little. However if you prefer it more runny, you can add a little more water. Make sure to taste to ensure it’s not too acidic. If it is, add a little more water and let it simmer and evaporate again till the tartness reduces to your liking.
- Season to taste with salt. Remove the bay leaf and serve.
This was surprisingly yummy! I wasn’t really expecting it to turn out well hence the lack of pictures. I thought it would be lacking due to the absence of my trusted Rajah Curry powders but I didn’t even miss them at all. This is a great dish for those who don’t want something too spicy.
It can also easily take on more ingredients like green beans, carrots, mushrooms etc. Let your imagination run wild!
Great served with potatoes, rice or pasta and a side of some nice green veggies.
Braise: Fry (food) lightly and then stew it slowly in a closed container