I do love me some Martha Stewart magazines, however they tend to pile up and it comes time to go through them and tear out the recipes I'm actually going to try. When I saw this one, it was yet again easy, different, and hopefully delicious. I made it for Stacey and my fam, and it was a winner. Thanks to quick marinade- only 30 min- and preparation of adding back in the rosemary infused vinegar, the chicken was very moist and there was a nice sauce to have over rice. I'd make it again I do declare...
recipe thanks to Martha.
Ingredients
- 1 cup best-quality red-wine vinegar
- 2 to 3 garlic cloves, minced (about 2 tablespoons)
- 3 sprigs of fresh rosemary (about 1 tablespoon minced)
- 5 1/2 pounds bone-in chicken pieces (you can use boneless too)
- Coarse salt and freshly ground black pepper
- Extra-virgin olive oil
- 3/4 cup chicken broth, plus more as needed
Directions
- At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate. We marinated ours for 30 minutes and it was just dandy.
- Thoroughly season the chicken pieces with s&p. Heat a 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. (Be sure you keep the vinegar marinade!) Don't crowd the chicken. Brown the sides several minutes so the chicken is just about done.
- 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 over some rice and enjoy!
Now I won't have to ask you for the recipe! It was delish!
ReplyDelete