Chicken with Tomatoes, Celery and Red Onion in Red Wine Vinegar Sauce

What with cleaning out a house and the general holiday hecticness, making dinner has been more challenging than ever, which is why I’m so excited to share this wonderful and easy new chicken recipe with you today!

The whole thing comes together in just about 30 minutes!

And it’s made with easy-to-find and keep on hand ingredients, like red wine vinegar, red onions ,celery and canned tomatoes.

Most most important of all, it tastes divine! The chicken gets a golden brown exterior but is tender inside and the veggies cook down to form a nice saucy and flavorful accompaniment. Put on a pot of rice or pasta while the chicken cooks, toss together a simple salad or nuke some frozen peas and dinner is served! Whew!

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Chicken with Tomatoes, Celery and Red Onion in Red Wine Vinegar Sauce

Makes 4 servings

Prep Time: 30-40 minutes

Ingredients

• 2 tablespoons olive oil

• 1 ½ pounds boneless, skinless chicken breasts

• Kosher salt and black pepper

• One red onion, peeled, halved and sliced thinly

• 3 celery stalks, chopped

• One 15-ounce can diced tomatoes, with the juices

• ⅓ cup red wine vinegar

• 2 tablespoons sugar

• Water (only if needed to make more sauce)

The Recipe

1. Add the olive oil to a large deep skillet over medium-high heat. When the oil is very hot, add the chicken and sprinkle with salt and pepper. Let cook for about 7-8 minutes without moving until chicken is very browned and then turn. Repeat on the other side. When browned on both sides, transfer chicken to a plate.

2. Add the onion and celery and season with salt and pepper. Cook for about 5 minutes, stirring every now and then, until the veggies soften. Then add the tomatoes, vinegar and sugar and scrape any browned bits from the bottom of the pan, cooking until the mixture just begins to boil.

3. Lower the heat a bit and add the chicken back in to cook for another 20 minutes or so, until it’s fully cooked inside. If all of the sauce seems to have evaporated, add a little water to the pan. Serve the chicken with something starchy like rice or pasta to absorb all that yummy sauce.

Enjoy!

Note: Recipe adapted from Dinner For Everyone by Mark Bittman. I tinkered of course. Used chicken breasts instead of thighs, more celery, cooked it longer and added a bit of water at the end to make more of a sauce.