VINEGAR GLOSSED CHICKEN

By gaster16

Ingredients

• 1 cup red wine vinegar
• 2-3 garlic cloves, minced (about 2 tablespoons)
• 3 sprigs of fresh rosemary (about 1 tablespoon minced)5-1/2 pounds bone-in chicken pieces
• Coarse salt
• Freshly ground black pepper
• Extra-virgin olive oil
• 3/4 cup chicken broth, plus more as needed

Preparation

Step 1

At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic and rosemary to marinate.

Thoroughly season the chicken pieces and salt and pepper. Heat a 14 inch skillet over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don't crowd the chicken, leave space around each piece. You should hear an immediate sizzle when the pieces hit the pan. Brown all sides, approximately 10 minutes.

Place all the browned chicken back in the pan. Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15-20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8-10 minutes. Serve immediately or refrigerate and reheat with some extra broth.