Chicken au Vinaigre

Recipes|March 10, 2019

Ingredients

  • 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.

Directions:

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!

 

Post Your Comment

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.

More...