Chicken with Tomato-Vinegar Sauce

Ingredients

• 1  bay leaf 
• 32 ounce chicken breast halves bone-in skinless
• 0.8 cup less-sodium chicken broth fat-free
• 15  garlic cloves 
• 1 teaspoon fines herbes 
• 1 cup red wine vinegar 
• 2 cups tomatoes peeled coarsely chopped
• 2 tablespoons no-salt-added tomato paste 

Equipment

• sauce pan

Directions

1. Combine first 5 ingredients in a medium saucepan; stir well. Cover and simmer over medium-low heat 20 minutes.
2. Add chicken, fines herbes, and bay leaf. Cover and simmer 25 minutes or until chicken is tender.
3. Transfer chicken to a serving platter, and keep warm.
4. Bring tomato mixture to a boil; cook, uncovered, over medium heat 20 minutes or until mixture is reduced to 1 1/3 cups.
5. Remove and discard bay leaf and, if desired, garlic.
6. Spoon tomato mixture over chicken.
7. carbo rating: 8