OK, you see that I have still many chicken legs left this week of my value pack. This is another recipe that you can swap offers chicken or chicken breasts, just adjust the cooking time. Tenders will take slightly less time than boneless thighs, breasts will have the same time unless you book to do even more.
CHICKEN IN GARLIC-VINEGAR SAUCE
8 chicken thighs, tenders or chicken breasts
1 large shallot, minced
12 cloves large garlic, peeled and minced
1/3 cup of sherry or red wine vinegar
1 cup low sodium chicken broth
dried 1 t or 2 t fresh thyme
1/2 cup of sour cream free fatty
Dijon mustard 1 T
2 t tomato paste
1 t cornstarch
2 tomatoes, seeded and chopped
2T chives or green onions, chopped
Season the chicken with salt and pepper and Brown in a Dutch oven in a little spray of cooking for 5 minutes each side. Remove and set aside. Cook shallots and garlic in a little spray of cooking for 2 minutes. Add vinegar and bring to a simmer. Return the chicken to the pot. Pour in the broth and add the thyme. Cover and cook for about 45 minutes. While the chicken is simmering, whip cream sour, mustard, tomato paste and cornstarch in a small bowl. Combine tomatoes and chives in a separate small bowl. When the chicken is done, remove plaque, incorporate the cream mix sour and to a simmer. Add the chicken to the Pan and stir in tomatoes. Warm chicken once more and serve immediately.
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