Braised Chicken with Vinegar

1. 1

   Set a large skillet with a lid over medium-high heat.

2. 2

   Add the oil, pancetta, herbs, and garlic and cook, stirring occasionally, until the pancetta browns, about 5 minutes.

3. 3

   Remove the garlic and place the chicken in the skillet; brown it well, rotating and turning the pieces as necessary and sprinkling them with salt and pepper, 10 to 15 minutes.

4. 4

   Add the vinegar and 1/2 cup water; raise the heat to high and cook for a minute or two, until the mixture has reduced slightly and thickened somewhat.

5. 5

   Reduce the heat to low and cover the skillet; cook until the chicken is tender and there is only the barest trace of pink near the bone, about 20 minutes more.

6. 6

   Transfer the chicken to a warm platter and, if the sauce is thin, raise the heat to high, stirring and reducing the sauce as necessary until it is thick and glossy, just a few minutes.

7. 7

   Taste the sauce and add salt and pepper to taste.

8. 8

   Spoon the sauce over the chicken, garnish, and serve.

9. 9

   Made with boneless breasts, this is a fine, fast weeknight dish (30 minutes, tops): In step 1, the bacon is optional; quickly brown 4 pieces boneless, skinless chicken breasts in the oil on both sides.

10. 10

    Add salt, pepper, vinegar, and 1/4 cup water.

11. 11

    Turn the heat to low and cover; cook until the breasts are done, less than 10 minutes.

12. 12

    Uncover, taste and adjust the seasoning, garnish, and serve.

* Per serving · 4 servings · Values may vary.