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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Cooking vinegar mellows its harshness, lending richness and acidity. . Ingredients:
3 sprigs fresh rosemary |
1/2 cup red wine vinegar, best quality you can find |
2 -3 garlic cloves, minced fine |
1 (3 1/2 lb) chicken, cut in 8 pieces |
kosher salt |
fresh ground black pepper |
3 tablespoons olive oil |
3/4-1 cup chicken broth |
Directions:
1. Strip rosemary leaves from stems. Combine with vinegar and garlic. Let stand as long as possible, up to 2 hours, to allow flavors to mingle.
2. Season chicken liberally with salt and pepper. Heat oil in heavy skillet over medium-high heat until shimmering. Add chicken pieces, skin side down. Sear without moving, 3-5 minutes, until browned. Turn over and sear off second side until browned. Drain and discard any excess fat.
3. Add chicken broth and scrape up any fond (browned bits) from the bottom of the pan. Bring to a boil, then reduce heat and simmer 15-20 minutes, until reduced to 2-3 tablespoons Add vinegar mixture and turn heat up to high. Cook until a thick glaze has formed, 6-8 minutes. Turn chicken to fully coat. Serve with polenta or rice.
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