This dish is something we have been trying different versions of for many years. We finally landed on this one and paired it with the barley shaped pasta, orzo, for a very satisfying meal. We absolutely love it and the flavor is amazing! Obviously, vinegar plays a huge role in this recipe for Chicken with White Wine Vinegar Tomato Sauce, but the finished sauce is silky smooth and not nearly as assertive as you might expect. Using good quality white wine vinegar that you like is of the utmost importance in this dish.
Cooking the Chicken
The chicken is browned and three-quarter cooked first then simmered in the sauce to finish and removed to a warm oven until the sauce is done. There is a good reason for this. The sauce just takes longer than the chicken and if you don’t remove it, you’ll end up with a beautiful sauce and not-so-tender chicken breasts. Trust us, it’s a bummer! So, this method works best to ensure that the chicken and the sauce are cooked to perfection.
Flavors in the Sauce
The tarragon and garlic really add some substantial flavor to the White Wine Vinegar Tomato Sauce without being too assertive. When you are about to blend the sauce, the garlic should be tender (which is why you don’t want to use giant cloves of garlic).
The vinegar is the true star here. By the end, you will have a beautifully balanced sauce!
Orzo really pairs well with this dish and is a perfect place for the extra sauce to land! The spinach in the orzo just adds a nice pop of color and flavor, since it doesn’t cook for long.
Chopped parsley and tarragon are added at the very end for serving, but do not overlook these as they are not merely garnishes. The parsley brightens up the entire flavor profile of the dish and the tarragon adds a subtle sweetness that can’t be matched.
We hope that you enjoy this recipe for Chicken with White Wine Vinegar Tomato Sauce. If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!
Looking for more recipes like this? Check these out: