Italian-Style Vinegar Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
6
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Calories
525 kcal
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Course
Main Course
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Cuisine
Italian
Italian-Style Vinegar Chicken
Description
Italian-Style Vinegar Chicken centers on juicy chicken thighs that are seasoned, floured, and seared to develop a crisp exterior. The sauce combines red wine vinegar, dry white wine, chicken stock, and granulated sugar with sautéed onions and garlic, imparting a nuanced acidity and sweetness. Fresh rosemary and bay leaves add depth and herbaceous aroma during simmering. The final addition of cold butter cubes enriches the sauce, contributing a silky texture and mellow flavor. The dish embodies a balance between hearty poultry and a bright, tangy sauce that clings to the meat.
The cooking method uses stovetop searing followed by braising in the sauce, ensuring the chicken remains tender while absorbing the flavors. This method also enhances the sauce by building fond during searing and incorporating the aromatics slowly. The sauce’s acidity from vinegar and wine is moderated by butter and sugar, resulting in harmony between sharpness and richness.
This chicken works well as a standalone main course, complemented by simple sides like bread to soak up the sauce, steamed vegetables, or a fresh salad. The layering of vinegar and herbs gives the dish a distinctive profile that can enliven weekly meal rotations without requiring exotic ingredients.
Adjustments can be made to the sauce thickness by following the indicated step to reduce it if it appears too thin at the end. Leftover portions can be refrigerated for up to three days and gently reheated, covered with foil, in a moderate oven to preserve moisture and flavor.
Ingredients
- neutral oil for frying the chicken
- 4 pounds chicken thighs trimmed of overhanging fat
- 2 teaspoons kosher salt Diamond Crystal brand
- 1 teaspoon black pepper
- 1 cup all-purpose flour for dredging only
- 1/4 cup olive oil
- 2 large onion sliced root to stem 1/4" thick, white
- 12 cloves garlic halved
- 1 cup red wine vinegar
- 1 1/2 cups white wine dry
- 1 tablespoon granulated sugar
- 1 1/4 cups chicken stock low-sodium
- 3 prigs rosemary
- 3 large bay leaf
- 3 tablespoons butter cubed, unsalted, cold
- 1/4 cup Italian flat-leaf parsley minced
Instructions
- Preheat oven to 350f and set the rack to the middle level.
- Dry off the chicken pieces with paper towels and season with salt and pepper. Dredge the chicken in flour, shake off the excess, and place onto a parchment paper lined baking sheet.
- Heat a large oven-safe pan to medium heat with a 1/4 inch of neutral oil (vegetable, avocado, etc). Once the oil is shimmering, add the chicken pieces skin side down and sear until golden (about 5 minutes) then flip and cook for another 3 minutes or so. Place the seared chicken onto a plate and repeat with the remaining pieces, working in batches to not overcrowd the pan.
- Pour out the frying oil and wipe down the pan. Add the olive oil along with the onions and a pinch of salt. Saute the onions until soft (about 7-10 minutes), adding a splash of water along the way if they start to burn. Once they are soft, add the garlic and cook for another 3-5 minutes or until fragrant and golden.
- Next, add in the white wine, vinegar, and sugar and turn heat to high. With a wooden spoon scrape the bottom of the pan to remove any brown bits. Boil for 5 minutes to reduce the liquid by about half.
- Add the chicken stock, rosemary, and bay leaves and bring to a boil. Once boiling turn off the heat and add in the chicken pieces, skin side up. Cover the pan tightly with foil and place in the oven. Bake for 20 minutes then remove the foil and continue to cook until the chicken thighs reach at least 185-195f internally after checking with an instant-read thermometer (about 10-15 minutes).
- Remove the pan from the oven and place the chicken pieces on a platter tented with foil to keep warm. Check the consistency of the sauce. If it is too thin for your liking, place the pan on a burner and bring to a boil for a few minutes to thicken.
- Once satisfied, turn off the heat and remove the rosemary and bay leaves. Mix in the parsley. Whisk in one cube of butter at a time. Taste test the sauce and season with salt and pepper if required. Pour the sauce over the chicken and serve. Enjoy!
Notes
- Chicken thighs offer more juiciness and forgiveness during cooking compared to other cuts and are recommended for this recipe.
- For boneless, skinless thighs, use 2.5 to 3 pounds instead of 4 pounds of bone-in, skin-on thighs.
- If the sauce is thinner than desired after cooking, a reduction step may be followed to thicken it.
- Store leftovers in the refrigerator for up to 3 days; reheat covered with foil at 325°F until heated through to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 27g | 9% |
| Protein | 43.6g | 87% |
| Fat | 24.4g | 38% |
| Saturated Fat | 7.7g | 39% |
| Cholesterol | 145mg | 48% |
| Sodium | 557mg | 23% |
| Potassium | 451mg | 10% |
| Fiber | 0.9g | 4% |
| Sugar | 18.4g | 37% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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