vinegar glossed chicken

It's no secret these days that Mad Hungry by Lucinda Scala Quinn is my mom's new favorite cookbook, because she's given it to pretty much everyone she knows!  I was flipping through it Tuesday night before I went to the grocery store, and Molly and I made attempt #1 at one of Lucinda's recipes last night.  It was delicious!  And it's really no surprise, because she is Martha Stewart's food editor, so that makes her infallible.

We took our first crack at Lucinda with the Vinegar Glossed Chicken!

Here's the recipe!

Ingredients (makes 6-8 servings):

1 cup best-quality red wine vinegar
2-3 garlic cloves, minced (about 2 tablespoons)
3 sprigs of fresh rosemary, chopped (about 1 tablespoon)
5.5 pounds bone-in chicken pieces (or boneless skinless chicken breasts)
Coarse salt and freshly ground black pepper
Extra-virgin olive oil
3/4 cup chicken broth, plus more as needed (and it will be needed!)

Directions:

1.  At least 15 minutes but 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 (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet.  Place the chicken in the skillet.  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 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 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 to 10 minutes.  Serve immediately or reheat with some extra broth.

We paired it with Lucinda's sweet potato wedges (with cumin, red pepper flakes, and salt), which were delicious!  But she also recommends polenta or mixed veggies.

YUM YUM!