Chicken Cooked in a Tangy Vinegar Sauce

Essential Cooking Information

When it comes to creating a culinary masterpiece, timing is everything! From prep to plate, let's dive into the delightful world of cooking this exquisite chicken dish.

Ingredients You'll Need

• 3 tablespoons of clarified unsalted butter (or a mix of 2 tablespoons unsalted butter and 1 tablespoon peanut oil)
• 4 unpeeled garlic cloves
• 1 whole chicken, approximately 2.5 to 3 pounds, cut into 10 pieces
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1/2 cup of mild white wine vinegar or rice vinegar
• 3/4 pound of very ripe red tomatoes, peeled, cored, seeded, and diced into 1/4-inch pieces (around 1.5 cups)
• 2 tablespoons of chopped fresh flat-leaf parsley
• 2 tablespoons unsalted butter

Cooking Instructions

Start by preheating your oven to a gentle 200°F. In a large, heavy skillet, combine clarified butter and garlic over medium-high heat. You want to use a skillet spacious enough to accommodate all the chicken pieces in a single layer. Sauté until the butter sizzles and the sound fades, which should take about 3 minutes.

Next, introduce the chicken to the skillet. Cook each piece until beautifully browned, about 5 to 7 minutes, flipping them halfway through. Season generously with salt and pepper during this process.

Add the vinegar and let the mixture reach a lively boil over medium-high heat. Once boiling, layer the chicken with the diced tomatoes and parsley. Reduce the heat to low, cover the skillet, and continue cooking until the chicken is fully cooked through—about 15 minutes in total, flipping the pieces once at the halfway mark.

Once done, transfer the chicken to a baking dish, keeping it warm in the oven while you prepare the sauce. Using a spoon, carefully skim off any excess fat from the vinegar mixture in the skillet and allow it to simmer undisturbed over low heat until reduced by about one-third, roughly 3 to 4 minutes.

Remove and peel the softened garlic cloves, then mash the garlic pulp into the sauce using a wooden spoon until smooth. Season with salt to your liking and whisk in 2 tablespoons of butter until the sauce achieves a creamy consistency.

Finally, arrange the chicken on a platter, generously drizzle the luscious sauce over it, and serve hot. Bon appétit!