Vinegar-Glossed Chicken
- Reviews 1
Ready In: 55 mins
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 1/2lb) 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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