Chicken Fricassee with Garlic and Red Wine Vinegar - Vinegar Institute
Variation: You can make this recipe with boneless, skinless breasts instead of bone-in pieces.
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Cooking tools:
- Stove
- Pot
- Plate
- Aluminum foil
- Spoon
Ingredients
- 1 4- to 5-Lb. Chicken (Cut into 8 Pieces)
- Coarse Salt and Freshly Ground Black Pepper
- 2 Tbsp. Unsalted Butter
- 1 Tbsp. Canola Oil
- 4 Cloves Garlic (Crushed)
- 1 Cup Red Wine Vinegar
- 1 15-oz. Can Whole Tomatoes, Crushed, with liquid
- 1 Cup Regular or Reduced Fat Chicken Stock
- 1 Bay Leaf (Preferably Fresh)
- 2 Sprigs of Flat-Leaf Parsley
- 2 Sprigs of Thyme
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