Zesty Glossed Chicken Print Email

1/2 cup best-quality red-wine vinegar
2 to 3 garlic cloves, minced
3 sprigs of fresh rosemary leaves
3 1/2 pounds bone-in chicken pieces
Tony's Roast Poultry and Pork or Rotisserie Chicken Seasoning
3 tablespoons olive oil
3/4 cup chicken broth, plus more as needed
3 cups cooked polenta

Combine vinegar, garlic, and rosemary in small bowl and set aside. If possible, allow to sit for up to 2 hours for flavors to mingle.

Season chicken pieces liberally with salt and pepper. Heat oil in large, heavy skillet over high heat until shimmering, then add chicken pieces skin-side down. If necessary, use multiple skillets or cook in batches to avoid crowding. Allow to sear without moving for 3-4 minutes, then turn pieces to brown all sides, about 10 minutes total. Drain off excess fat.

Add chicken broth and scrape up pan drippings on skillet surface. Bring to a boil, then lower heat and simmer 15-20 minutes, until broth is almost all evaporated. Add vinegar mixture and increase heat to high. Cook until vinegar has glossed chicken and almost all evaporated, 6-8 minutes. Serve with polenta. serves 4, active time 25, total time 45

adapted from http://www.seriouseats.com/recipes/2011/01/vinegar-glossed-chicken-recipe.html

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