Italian Vinegar Chicken

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Step 1

1. Preheat oven to 350⁰ 2. Clean, trim and season chicken with salt and pepper.

Step 2

2. Dredge chicken in flour, shaking off excess.

Step 3

3. Heat oil about 1/4 inch, in large, deep skillet over medium high heat until shimmering.

Step 4

4. Cook chicken skin down for several mins until deep golden. Flip and repeat cooking on other side 3-4 mins.

Step 5

5. Remove chicken to plate and pour out grease. Add more oil then add sliced onions. Cook 7 mins. Make a hole in middle and add garlic. Cook garlic until golden. Add vinegar and sugar to taste. Start with 2 tsp up to 1 TB of sugar. Bring to a boil and reduce 5 mins by about half. Add stock and herbs. Cook another 5 minutes. Turn off heat.

Step 6

6. Add chicken back to skillet. Cover and bake in a 350⁰ F oven for 20 mins. Remove foil and continue baking another 15-20 mins. Remove chicken to platter. Serve over pasta like cappellini, spaghetti, mashed potatoes or polenta.

Step 7

7. Return pan with sauce to stove, cook a few minutes to reduce a bit more, and add cold butter pieces gradually, stirring in between additions to emulsify and make the sauce creamy. Add parsley. Pour sauce over cooked chicken and serve over polenta, potatoes or rice.