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Braised Chicken with Tomatoes and Vinegar

Nice combination / variation for braised chicken


1.8kg chicken, jointed into 8, or 8 thighs and drumsticks

Salt and black pepper

4 tablespoon extra virgin olive oil

6 ripe tomatoes (approx 400g) or a 6 large tinned peeled plum tomatoes, without juice

1 garlic clove

75ml red wine vinegar

250ml white wine

1 teaspoon sugar

A good handful of parsley, finely chopped

A handful of black olives

Preparation Method

Season the chicken pieces with salt and pepper

If you are using fresh tomatoes, and you can be bothered to peel them, plunge them into boiling water for a minute, then run them under cold and the skin should slip


Roughly chop the tomatoes

Peel and chop the garlic

Warm the olive oil in a large casserole and then brown the chicken pieces until they are golden all over

Remove the chicken pieces from the pan and set aside

Add the tomatoes and garlic to the pan and fry gently for 5 minutes or so, or until the tomatoes are thick and sticky (and intensely flavoured), then add the chicken pieces and any juices back and turn them into the tomato

Add the vinegar, wine, sugar and a pinch of salt, let the pan come to a gentle boil and then reduce to a simmer and cook covered for 30 minutes, then uncovered for another 30 minutes or so stirring from time to time, adding a little more wine if necessary

By the end of the cooking time the chicken should be tender and surrounded by a good amount of rich, thick tomatoey gravy

In the last few minutes of cooking time, add the chopped parsley, olives and check seasoning.


Serves 4

Recipe: Rachel Roddy is a food blogger based in Rome and the author of Five Quarters: Recipes and Notes from a Kitchen in Rome (Saltyard, 2015) and winner of the 2015 André Simon food book award





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