Prep 0 mins
Cook 1 hr
From the book "Mad Hungry," by Lucinda Scala Quinn
- 1 cup best quality red-wine vinegar
- 2 -3 garlic cloves, minced (about 2 tablespoons)
- 3 sprigs fresh rosemary (about 1 tablespoon minced)
- 5 1⁄2 lbs bone in chicken pieces (each part should be cut in half)
- 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 the chicken piec-es with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. 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 couple of minutes to sear the chicken so it doesn't stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet.
- Add the 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 vinegar evaporates to form a simmering glaze, 8 to 10 minutes. Serve immediately or refrigerate, and reheat with some extra broth.
I thought this was excellent! I loved the taste of the vinegar on the chicken, but I am certain that many people may find it a little too different for them, as the flavor is quite distinct. I made this exactly as written and wouldn't change a thing. One thing I will point out is don't make the same mistake I made and think you are to marinate the chicken in the vinegar, I actually dumped the vinegar mixture over the uncooked chicken chicken before I realized that was a mistake. But i was able to get it out before it was in there too long. I would totally make this again.
Fantastic!! I let the vinegar mix sit the full two hours before and it was worth it. The only changes I made were to use boneless skinless breasts ( personal preference) and a little sugar added to the vinegar. I was afraid of it being to sharp and vinegary but it wasn't. I would recommend at the very least doubling the "sauce"...It cooks down nice and it is so delicious you will want some extra to spoon over top of the chicken. Don't be afraid of this recipe it is the best recipe I have made in ages!