This dish has been in heavy rotation in our home for at least 20 years. Originally made from an Italian recipe, it has morphed into our own. When the rosemary and vinegar are added to the pan of golden chicken, alchemy occurs. The vinegar deglazes the brown bits and reduces into a syrup, permeating the chicken with an agrodolce (sweet-and-sour) flavor. There’s no better accompaniment than polenta; the readily available instant kind is handy for time-pressed cooks. Rice, pasta, or bread will also work—as long as there is something to sop up the sauce. The dish is even better the day after it’s made.–Lucinda Scala Quinn
LC Just Like New Again Note
As author Lucinda Scala Quinn notes, this simple, reliable chicken dish invariably draws kudos, regardless of any of countless sides that you decide to serve alongside it. This versatility is a godsend, enabling you to rely on this recipe perhaps a little more than you ought, knowing that it seems just a little new again each time you switch up its accoutrement.
- Quick Glance
- 45 M
- 1 H, 5 M
- Serves 6 to 8
IngredientsEmail Grocery List
Recipe Testers Reviews
We really liked this dish. It definitely fed men and boys, which is a big plus as far as I’m concerned. It was also delicious, another big plus. I did kind of wish there was more sauce in the end because the sauce was so, so tasty. But that could easily be remedied by doubling the sauce recipes. (We’re a big sauce family.) I would actually try this same dish with boneless, skinless chicken breasts when I’m pressed for time, which is just about always. I think it could be equally great that way.
If you need something to call your guests to the table, just let them inhale this enticing aroma! They won’t be able to resist. This chicken is flavorful, lovely to look at on the plate, and even better in the mouth. You won’t be disappointed. It’s an ideal recipe for a dinner party—the smooth, vibrant taste of the dish will elevate the entire evening. This red-wine vinegar infused with some garlic and fresh rosemary would be good on just about anything, and on this chicken it is perfect. There’s just enough zing to bring out the great taste of the cooked chicken that’s still juicy and moist inside while retaining some degree of crispness on the outside.