Chicken in Vinegar Recipe

Name: Chicken in Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds mixed chicken drumsticks and thighs; Salt and pepper; 3 tablespoons unsalted butter; 1 head garlic, broken into unpeeled cloves; 1 cup red wine vinegar; 1 pound tomatoes, roughly chopped; 1 tablespoon tomato paste; 4 sprigs fresh thyme; 4 sprigs fresh flat-leaf parsley; 1 bay leaf; 1 cup chicken stock; Chopped fresh parsley leaves, as needed

Servings: persons

3 1/2 pounds mixed chicken drumsticks and thighs
Salt and pepper
3 tablespoons unsalted butter
1 head garlic, broken into unpeeled cloves
1 cup red wine vinegar
1 pound tomatoes, roughly chopped
1 tablespoon tomato paste
4 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley
1 bay leaf
1 cup chicken stock
Chopped fresh parsley leaves, as needed

1
Season the chicken with salt and pepper.
2
Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides.
3
You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right.
4
Remove the chicken to a plate.
5
Add the garlic to the pan and cook about 10 minutes.
6
Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes.
7
Return the chicken to the pan.
8
Add the tomatoes and tomato paste.
9
Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf.
10
Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes.
11
Transfer the chicken to a dish, cover, and keep warm.
12
Pour the stock into the pan juices and boil until thickened, about 10 minutes.
13
Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more.
14
Whisk in the remaining tablespoon of butter.
15
Season, and pour over the chicken.
16
Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.

1166

kcal

Calories

Fat

Carbs

155

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/2 pounds mixed chicken drumsticks and thighs, Salt and pepper, 3 tablespoons unsalted butter, 1 head garlic, broken into unpeeled cloves, and more.

Yes, Chicken in Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken in Vinegar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions