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Chicken pieces in a sauce of vinegar, garlic, rosemary in a white plate, knife and fork on the side.
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5 / 7 votes

Vinegar-Glossed Chicken

This vinegar-glossed chicken is made with inexpensive bone-in chicken pieces, rosemary, and garlic, and relies on red wine vinegar to deglaze the pan and create a spectacular sweetly sour pan sauce.
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Course: Mains
Cuisine: American
Servings: 6 to 8 servings
Calories: 629

Ingredients

  • 1 cup best-quality red-wine vinegar
  • 2 to 3 garlic cloves, minced (about 2 tablespoons)
  • 3 sprigs of rosemary, (about 1 tablespoon minced)
  • 5 1/2 pounds bone-in chicken pieces, (large pieces, such as breast, should be cut in half)
  • Coarse salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 3/4 cup homemade chicken stock or canned chicken broth, plus more as needed
US - Metric

Instructions

  • At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary in a small bowl.
  • Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or a couple smaller skillets) over medium-high heat and swirl in enough oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. You should hear an immediate sizzle when the chicken pieces hit the pan. Don't crowd the chicken; leave space around each piece and work in batches. Don't move the pieces of  o it takes a couple of minutes to sear the chicken so it doesn't stick.
  • Cook the chicken until browned on all sides, about 10 minutes per batch. Transfer to a plate while you brown the remaining batches. You may need to reduce the head a little to keep the chicken from overbrowning. The chicken won't yet be cooked through.
  • Place all the browned chicken pieces back in the skillet. Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, and simmer until the chicken is cooked through, and the sauce is reduced, 15 to 20 minutes.
  • Increase the heat to high and pour in the vinegar mixture. Tilt the skillet to swirl the sauce and stir as the vinegar evaporates and the mixture reduces to a glaze, 8 to 10 minutes. Serve immediately.

Nutrition

Serving: 1portion | Calories: 629kcal | Carbohydrates: 2g | Protein: 53g | Fat: 43g | Saturated Fat: 12g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 251mg | Fiber: 1g | Sugar: 1g