Chicken au Vinaigre

Recipes|March 10, 2019


  • 3 tbsp clarified unsalted butter
  • 4 unpeeled garlic cloves
  • About 2 lb chicken thighs
  • Kosher salt & pepper to taste
  • 1/2 cup rice vinegar
  • 2 tbsp parsley
  • 28 oz can whole tomatoes, chopped
  • 2 tbsp grass fed unsalted butter
Yield: 4 Servings

My in-laws were just in town visiting us in West Palm Beach and we cooked this incredible chicken recipe together. This is our take on a famous dish with a few tweaks to make it as simple and flavorful as possible. We paired it with a light acidic red wine and it was the perfect dinner.


Preheat oven to 200°F. Heat clarified butter and garlic in a large skillet (preferably a cast iron) over medium-high heat. Cook 2 1/2- 3 minutes. Add chicken thighs, and cook for about 3 minutes on each side until pieces are lightly browned. Add kosher salt and pepper.

Now add vinegar to the skillet and bring mixture to a boil over medium-high. Add chopped tomatoes and parsley over the chicken. Reduce heat to low; cover and let chicken cook through for about 15 minutes, flipping chicken after about 7 minutes. Transfer chicken to a baking dish, and keep warm in preheated oven.

Continue to cook on low, undisturbed, until reduced by one-third, 3-4 minutes. Remove garlic cloves; peel cloves, and mash garlic pulp into sauce with a spoon until blended. Add salt & pepper to taste. Whisk in 2 tablespoons butter until creamy.

Transfer chicken to a platter; pour sauce over chicken and enjoy!


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Hi! I'm Amy.

Food is my favorite way to connect with the people in my life. Whether it's dinner at home with Gerrit or out at a fun restaurant with my friends and family, a delicious meal is a shared experience that creates some of my favorite memories. I'm excited to create new experiences with you on A Coleinary Experience.