Chicken in Garlic Vinegar Sauce

Chicken in Garlic Vinegar Sauce - 9g Carbs, 1g Fiber

From: Eating Well - January/February 2009

Braising chicken in vinegar and herbs is a very popular way of cooking
in Mediterranean Europe. Often paired with sweet sausage, this is a
gutsy, wholesome dish that can be made a day ahead. Serve with
whole-wheat couscous tossed with fresh herbs and steamed broccolini.

Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low sodium
| Healthy weight | High potassium |

Active Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 6

3 - 3 1/2 lb bone-in chicken pieces, (thighs, drumsticks and/or
breasts), skin removed, trimmed (see Tip)
1/2 tsp coarse salt, plus a pinch, divided
1/2 tsp freshly ground pepper
7 tsp extra-virgin olive oil, divided
1 Tbsp butter
1/2 cup minced shallots
16 large cloves garlic, peeled
1/3 cup sherry vinegar OR red-wine vinegar
1 cup reduced-sodium chicken broth
2 sprigs fresh thyme OR 2 tsp dried
1/2 cup reduced-fat sour cream
1 Tbsp Dijon mustard
2 tsp tomato paste
2 tsp all-purpose flour
2 medium tomatoes, seeded and cut into 1/2-inch pieces
2 Tbsp finely minced fresh chives

1. Pat chicken pieces dry with paper towels and season with 1/2 teaspoon
salt and pepper.

2. Heat 2 teaspoons oil and butter in a large heavy casserole or Dutch
oven over medium heat. Add half the chicken pieces and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to a
large plate. Add 2 teaspoons oil to the pot. Add the remaining chicken
and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to the plate.

3. Heat 2 more teaspoons oil. Add shallots and garlic and cook, stirring,
until the shallots are soft and lightly browned, about 1 minute. Add
vinegar and bring to a simmer. Return the chicken to the pot. Pour in
broth and then carefully nestle the thyme sprigs among the chicken pieces
(or stir in dry thyme).

4. Cover the pot with a tight-fitting lid and simmer over medium-low heat
until the chicken is very tender, about 50 minutes.

5. Just before the chicken is done, whisk sour cream, mustard, tomato
paste and flour in a small bowl until smooth. Combine tomatoes, chives,
the remaining 1 teaspoon oil and pinch of salt in another small bowl;
reserve for garnish.

6. When the chicken is done, remove to a plate, discarding the thyme
sprigs (if using). Stir the sour cream mixture into the sauce; bring
to a simmer. Reduce heat to low, return the chicken to the sauce and
reheat, about 1 minute. Serve garnished with the tomato mixture.

Make Ahead Tip:
Prepare through Step 4; cool to room temperature and refrigerate for
up to 1 day. Finish with Steps 5-6 before serving.

Tip:
If you are using a combination of thighs, drumsticks and breasts, cut
each breast in half crosswise to make pieces about the size of a thigh.
And if you buy whole legs, separate the drumsticks and thighs. When
the pieces are about the same size, they'll cook at about the same rate.

Servings: 6
Nutrition per Serving:
301 Calories, 14g Fat, 5g Sat, 6g Mono, 116mg Cholesterol,
9g Carbs, 1g Fiber, 34g Protein, 427mg Sodium, 612mg Potassium

Nutrition Bonus: Vitamin C (20% daily value), Potassium (17% dv),
Vitamin A (15% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 4 lean meat, 2 fat