Braised Chicken with Vinegar

Name: Braised Chicken with Vinegar
Yield: makes 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1/4 cup chopped pancetta or bacon; 1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried; 2 fresh thyme sprigs or 1/2 teaspoon dried; 3 garlic cloves, peeled and lightly smashed; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat; Salt and black pepper to taste; 1/2 cup good-quality red wine or balsamic vinegar; Chopped fresh parsley leaves for garnish

December 14, 2011

Slightly more complicated than the French version on page 303, resulting in more tender meat but less crisp skin. I’d make this with leg and thigh pieces rather than including breasts—which almost invariably dry out during braising—but the choice is yours. The sauce will keep things relatively moist in any case. This is great with risotto (page 521) and a vegetable dressed with good olive oil.

Recipe notes

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