olive oil
4 skinless chicken thighs, bone in
2 brown onions, cut into six wedges
8-10 cloves of garlic, peeled
3/4 cup red wine vinegar
3/4 cup chicken stock
3/4 cup diced tomatoes
2 tbsp chopped parsley
salt and pepper
Dust the chicken with salt and pepper.
Brown the chicken on all sides in olive oil in a pan big enough to take all the ingredients. Remove the chicken from the pan.
Turn down the heat and then add the onions and garlic and saute until golden.
Return the chicken to the pan and turn up to high.
Pour in the red wine vinegar and let it sizzle until reduced by at least half.
Add the stock and tomatoes. Make sure the chicken is fully covered by liquid, if not add a bit more stock or water. Bring back to a simmer.
Put a lid on the pan, reduce the heat and simmer for 25-30 mins or until the chicken pulls away from the bone. If the sauce is looking a bit thin, remove the lid for part of the cooking time.
Season with salt and pepper.
Sprinkle generously with chopped parsley and salt and pepper to serve.
Serve with mashed potato/rice/pasta and a green vegetable or salad - delicious.
Grublover comment
This is an adapted stephanie alexander recipe from her much loved book - The Cook's Companion.
I made this for the first time tonight, and it was simple and easy.
Most people would have these ingredients in the cupboard - so all you would need to buy is some chicken. Feel free to use different parts of the chicken, or a whole chicken, jointed. My favourite part is always the thigh, so that is why i used it here. It always gives a tender and juicy result, without much fuss about cooking times
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