I admit, I usually buy boneless, skinless chicken breasts to be healthy...but this go around, I had to go for the chicken thighs with the skin on! The recipe really caught my attention, again, because I love vinegar :) I must say -- cooking with bone in and the skin on sure does give it a lot of flavor! This dish was yummy and wasn't over the top with vinegar. I highly recommend it!
1 cup best-quality red wine vinegar
3-4 garlic cloves, minced (about 2 tablespoons)
3 sprigs fresh rosemary, chopped (about 1 tablespoon)
3 pounds bone-in chicken pieces
Coarse salt and freshly ground black pepper
Extra-virgin olive oil
3/4 cup chicken broth, plus more as needed
At least 15 minutes and up to 2 hours before cooking combine the vinegar, garlic and rosemary to marinate chicken.
Thoroughly season chicken pieces with salt and pepper. Heat a large, heavy skillet over high heat and swirl enough olive oil to coat the bottom of the pan. 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 few minutes to sear the chicken so it doesn't stick. Brown all sides; this can take up to 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back into the skillet.
Add chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 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.
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