I’m always on the lookout for new ways to prepare chicken and when I saw this recipe onHow to Cook A Wolf I bookmarked it immediately. Linda raved about this delicious and easy to prepare dinner and said that her family loved it. I saw this recipe again when Mari at Once Upon A Plate seconded Linda’s opinion that the sauce on the chicken is so good it should be illegal. How could I resist a recipe with that kind of recommendation? I followed their meal plan and served Vinegar Glossed Chicken with creamy polenta and roasted vegetables. In the photo the chicken pieces are ready to come out of the skillet, but I was interrupted at this point and this is the only picture that I was able to take. Sometimes it just doesn’t work out to take extra time to photograph plates that are ready to go to the table. This dish is so good that I chose to post it anyway despite the photography shortage. At any rate, you get the idea of how beautiful the glaze is and how nicely the chicken pieces brown. The secret is to not disturb them while they are browning. If you take a few minutes to visit Linda and Mari you will see their scrumptious meals and beautiful photographs. This dish is truly company worthy.
Vinegar Glossed Chicken
1 cup best-quality red wine vinegar
3-4 garlic cloves, minced (about 2 tablespoons)
3 sprigs fresh rosemary, chopped (about 1 tablespoon)
3 pounds bone-in chicken pieces
Coarse salt and freshly ground black pepper
Extra-virgin olive oil
3/4 cup chicken broth, plus more as needed
At least 15 minutes and up to 2 hours before cooking combine the vinegar, garlic and rosemary to marinate.
Thoroughly season chicken pieces with salt and pepper. Heat a large, heavy skillet over high heat and swirl enough olive oil to coat the bottom of the pan. Place the chicken in the skillet, skin side down. Don’t crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don’t move them. It takes a few minutes to sear the chicken so it doesn’t stick. Brown all sides; this can take up to 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back into the skillet.
Add chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegr evaporates to form a simmering glaze, 8-10 minutes. Serve immediately or refrigerate and reheat with some extra broth.
It’s Friday again and I’m linking this post to Foodie Friday at Designs by Gollum.