Vinegar-Glossed Chicken
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 3 sprigs fresh rosemary
- 1⁄2 cup red wine vinegar, best quality you can find
- 2 -3 garlic cloves, minced fine
- 1 (3 1/2 lb) chicken, cut in 8 pieces
- kosher salt
- fresh ground black pepper
- 3 tablespoons olive oil
- 3⁄4 - 1 cup chicken broth
directions
- Strip rosemary leaves from stems. Combine with vinegar and garlic. Let stand as long as possible, up to 2 hours, to allow flavors to mingle.
- Season chicken liberally with salt and pepper. Heat oil in heavy skillet over medium-high heat until shimmering. Add chicken pieces, skin side down. Sear without moving, 3-5 minutes, until browned. Turn over and sear off second side until browned. Drain and discard any excess fat.
- Add chicken broth and scrape up any fond (browned bits) from the bottom of the pan. Bring to a boil, then reduce heat and simmer 15-20 minutes, until reduced to 2-3 tablespoons Add vinegar mixture and turn heat up to high. Cook until a thick glaze has formed, 6-8 minutes. Turn chicken to fully coat. Serve with polenta or rice.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!