VINEGAR GLOSSED CHICKEN

By Clarabell

Ingredients

• 1 c red-wine vinegar
• 2-3 garlic cloves, minced
• 3 sprigs fresh rosemary
• 5 1/2 pounds bone in chick pieces (each part should be cut in half)
• Coarse salt and freshly round black pepper
• Extra-virgin olive oil
• 3/4 c chick broth

Details

Servings 6

Preparation

Step 1

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

2. Thoroughly season the chicken pieces with 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. Work in batches, if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan, Don't move them; it takes a couple of minutes to sear the chicken so it doesn't stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet.

3. Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat. simmer, and reduce for 15 to 230 minutes. Increase the hear to high and pour in the vinegar mixture. Swirl the pan an stir around as the vinegar evaporates to form a simmering glaze. , 8-10 minutes. Serve immediately or refrigerate and reheat with some extra broth.