PREP TIME: 20 minutes
COOK TIME: 30 minutes
TOTAL TIME: 50 minutes
Ingredients:
1/2 cup all-purpose flour
1 tsp. Kosher salt
1 tsp. freshly ground black pepper
2 lb. boneless skinless chicken breast or thighs or mix
3 tbsp. Olive Amelia's Extra Virgin Olive Oil
1 onion, diced
3 large garlic cloves, finely minced
1 14-oz. can diced tomatoes, drained
1 bay leaf
2/3 cup Olive Amelia's Red Wine Vinegar
1/2 cup chicken stock or broth
1/4 cup chopped fresh parsley
Instructions:
1. Put flour, salt and pepper in a 1-gallon zip top bag. Close and shake to mix then add chicken and
shake to thoroughly coat.
2. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat. Add 1/2 of chicken to skillet and
brown both sides. Remove to bowl.
3. Add oil to skillet and brown the rest of the chicken. Remove to bowl. Add onion to skillet and cook
about 2 minutes, stirring occasionally. Add garlic and cook 30 seconds.
4. Add tomatoes and bay leaf and cook 2-3 minutes. Add red wine vinegar and boil 30
seconds. Add chicken broth and return chicken to skillet, stirring gently to combine.
5. Bring to a boil then reduce to simmer. Partially cover the skillet and cook for about 10 minutes,
stirring occasionally. Stir in parsley.