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Vinegar Glossed Chicken

Source of Recipe

From "Mad Hungry: Sunday Suppers" by Lucinda Quinn


Recipe Introduction

"When rosemary vinegar is added to a pan of golden-brown chicken, alchemy occurs as the vinegar deglazes those brown bits and reduces itself into a syrup. It permeates each chicken piece with an agrodolce (sweet-and-sour) flavor. There's no better accompaniment than polenta, soft and loose or firm and sliced. (Rice, pasta, or bread will also work—as long as there is something to sop up the sauce.) This is a dish that only improves when made in advance."

List of Ingredients

â—¦ 1 cup best-quality red wine vinegar
â—¦ 2 to 3 cloves garlic, minced (about 2 tablespoons)
â—¦ 3 sprigs of fresh rosemary (about 1 tablespoon minced)
â—¦ 5 ½ pounds bone-in chicken pieces (each part should be cut in half)
â—¦ Coarse salt and freshly ground black pepper
â—¦ Extra-virgin olive oil
â—¦ ¾ cup chicken broth, plus more as needed


Recipe

At least 15 minutes but up to two hours before cooking, combine the vinegar, garlic, and rosemary to marinate.

Season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and add a splash of olive oil. Place the chicken in the skillet, skin-side down. Don't crowd the chicken. 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.

Serves 6 to 8