Chicken Braised with Red Wine Vinegar and Tomatoes

Deliciously piquant and complex, this dish depends on good-quality red wine vinegar, so use the best you have.

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  1/4 cup all-purpose flour
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 lb. boneless, skinless chicken thighs, each cut into 4 even pieces
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  1 small onion, halved and thinly sliced
  
  


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  2 large cloves garlic, minced
  
  


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  1 14-oz. can diced tomatoes, drained
  
  


• 
  
  1 dried bay leaf
  
  


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  1/3 cup good-quality red wine vinegar
  
  


• 
  
  1/2 cup lower-salt chicken broth
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  

Put the flour, 1 tsp. salt, and 1/2 tsp. pepper in a 1-gallon plastic zip-top bag. Close and shake to combine. Add the chicken to the bag, zip it closed, and shake vigorously to coat with flour.

Heat 2 Tbs. of the oil in a 12-inch skillet(preferably cast iron) over medium-high heat until shimmering hot. Add half of the chicken in a single layer and cook, flipping once, until golden, 2 to 3 minutes per side. Transfer the chicken to a large bowl. Add the remaining 1 Tbs. oil to the pan and repeat with the remaining chicken.

Add the onion to the pan and cook, stirring, until slightly softened, about 2 minutes. Add the garlic and cook 30 seconds more. Stir in the tomatoes and bay leaf, raise the heat to high, and cook until the tomatoes begin to break down, about 2 minutes. Add the vinegar and boil vigorously until almost evaporated, about 30 seconds. Return the chicken and any accumulated juice to the pan, along with the chicken broth, 1/2 tsp. salt, and 1/2 tsp. pepper, stirring well to combine. Bring to a boil; then reduce the heat to maintain a simmer. Cook, partially covered, stirring occasionally, until the chicken is cooked through, about 8 minutes. Stir in the parsley, cover, and cook for 1 minute more.

Season to taste with salt. Remove the bay leaf and serve.