Vinegar Glossed Chicken

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.


  1. <br><br><br><br><br>Dr.Sameena Prathap says

    wow..amzing glossed chicken..i wouldnt mind eating the whole thing!!:)


  2. SavoringTime in the Kitchen says

    I just so happens I bought a fine bottle of Chianti red wine vinegar this past week. With three rave reviews I has to be good! I can't wait to try it.

    Totally understand about getting those photos at dinner time!

  3. Carol at Serendipity says

    Just did a copy and paste on this one. Sounds scrumptious. Shopping list is in progress!


  4. The Japanese Redneck says

    I have everything, but the red wine vinegar. Will have to go to the "good" grocery store and see if I can find some.

    With such rave reviews going on, I'm really needing to try this.

  5. Lynn says

    Cathy, this sounds delicious. I have all the ingredients at home so I think this might be my dinner tonight! I'm always looking for ways to cook chicken that is different and tasty and with all the rave reviews I just have to try this.

  6. Fresh Local and Best says

    This sounds fabulous! I've always loved the combination of rosemary vinegar and garlic. This recipe is definitely worth a place in the weekly rotation.

  7. Kathleen says

    Cathy, I loved that you posted this even thought you were totally happy with the photos. I love this photo of the chicken in the skillet! This sounds like a really delicious recipe. I'm bookmarking it right now. Have a great weekend 😉

  8. Pondside says

    I have everything but the rosemary – so I will try this on the weekend and let you know how it goes. That's quite a recommendation from three great cooks!

  9. My Little Space says

    Cathy, the chicken sounds terrific. Bookmarked it for later use. Thank you & hope you're having a great day.
    Blessings, KRisty

  10. aimee says

    This recipe sounds GREAT!! I will have to check around for a good wine vinegar though…

  11. A Feast for the Eyes says

    I am such a fan of glazed anything. I've used cider and balsamic vinegar to glaze chicken…but red wine? I trust you, Cathy. I like the simplicity of this dish. I'm asking myself why I don't make polenta very often, because I love it so. This is my week night dinner coming up!

  12. Linda says

    Cathy I am so glad you enjoyed the chicken! I think your pics looks wonderful. I know how hard it is to get that great shot just as you are sitting down to eat. Mine are usually taken right on my placemat before I dig in…sometimes I am lucky and sometimes not. But it is the food that counts! This is my son's favorite chicken…he is sad now that it is so hot here and I am making most of my chicken on the grill.

    I may have forgotten to add that I sometimes make this with half red wine vinegar and half balsamic vinegar…I did that once because I had run out of the red wine vinegar and we really liked it that way, so I have made it that way again.
    Have a great weekend!

  13. Jamie says

    Mmmm this has me hungry! I love chicken dishes like this and it is the kind of meal my family would love. The flavor sounds so intriguing and delicious and 3 votes? Yes! Bookmarked!

  14. Sam @ My Carolina Kitchen says

    I haven't made chicken with vinegar in years. This looks fabulous Cathy and I love the rosemary in it. I bet it does taste great.

  15. lostpastremembered says

    I made it too… wasn't it delish! The minute I read it I had to make it, funny how it had the same effect on so many!

  16. Rettabug says

    Sure…the one freakin' summer that I DON'T plant any rosemary & you have to share something so tempting as this!!!! LOL Guess I'll have to go BUY some, as I've got to try making this one.

    I hear ya' on the last minute photos. By the time I get it ready, around here, DH is starved & the sun is down, too. I'm glad you captured this one shot, as it sure looks GOOD!!! Thanks for sharing the recipe.

  17. Pat @ Mille Fiori Favoriti says

    This sounds delicious! I would serve it with some hot and sweet cherry peppers as i believe I had it made that way once in an Italian restaurant.

    I have a delicious red wine vinegar and pork cutlet recipe I will have to post one day.

  18. Denise in PA says

    I have to put in my two cents. I made this Sunday night for family dinner and what a hit! Everyone absolutely raved over this – it was so delicious! Thank you so much for sharing the recipe. It’s going in our “family recipe book”!
    Denise in PA recently posted..Catching Up…My Profile

  19. Karen says

    Just wanted to say how much I enjoy your site. One of my husband’s favorite dishes is chicken with vinegar peppers. I know he will enjoy this as well.
    Karen recently posted..Needs a little workMy Profile

  20. Jan says

    I am so glad you posted this recipe. I used to make this and lost the recipe and I couldn’t remember how to make it.
    It’s one of my favorites and I pinned it so I won’t lose it again.
    Thank You


  1. […] 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 […]

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