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!
