It's a snowy, blustery vinegar Friday in Pittsburgh! Fortunately for me, I don't have to go anywhere. I'm working at home, as I usually do, but today, I'm wishing vinegar could perform its magic on my Comcast email account. I haven't been able to open any emails today. I can see the list of them. I can see how important some of them are. But I cannot open them and I want to scream. Spraying vinegar on my laptop clearly would not help the situation. Neither will a call to Comcast, which I already tried. They're having "issues" with email. No crap.
Anyway, it's Vinegar Friday, and I'm sure you didn't drop in to listen to me gripe. You came on by for some good ol' fashioned vinegar tips, right? How about a vinegar recipe instead? It just seems like a good day to cook.
|Photo by Ellen Sholk|
Vinegar Chicken and Herbs
2 1/2 - 3 lbs. chicken pieces
1 large onion, sliced
2 cloves garlic, minced
1/2 tsp. each of a variety of favorite dried herbs (basil, rosemary, thyme, marjoram, etc.)
1 TBSP vegetable oil
1 16 oz. can tomatoes, drained and chopped
1/2 cup catsup
1/4 cup apple cider vinegar or balsamic vinegar
salt and pepper to taste
Saute the onion, garlic and herbs in oil in heavy skillet until onion is tender. Add tomatoes, catsup, vinegar, salt and pepper. Top mixture with chicken pieces and bring liquid to a boil. Reduce heat, cover and simmer for 40 - 45 mins. Baste chicken several times during cooking.
Remove chicken to a warmed serving platter. If you want a thicker sauce, mix a little bit of cornstarch to an equal amount of water and slowly pour mixture into the sauce. Stir and simmer until it reaches the desired consistency.
Serve over pasta or rice.
Yum. Can't wait to make dinner tonight! Let me know if any of you try this out tonight as well.
Enjoy your weekend, and of course, your Vinegar Friday!
Keeping it green and yummy with vinegar,