Vinegar-Glossed Chicken

1. 1

   Strip rosemary leaves from stems.

2. 2

   Combine with vinegar and garlic.

3. 3

   Let stand as long as possible, up to 2 hours, to allow flavors to mingle.

4. 4

   Season chicken liberally with salt and pepper.

5. 5

   Heat oil in heavy skillet over medium-high heat until shimmering.

6. 6

   Add chicken pieces, skin side down.

7. 7

   Sear without moving, 3-5 minutes, until browned.

8. 8

   Turn over and sear off second side until browned.

9. 9

   Drain and discard any excess fat.

10. 10

    Add chicken broth and scrape up any fond (browned bits) from the bottom of the pan.

11. 11

    Bring to a boil, then reduce heat and simmer 15-20 minutes, until reduced to 2-3 tablespoons Add vinegar mixture and turn heat up to high.

12. 12

    Cook until a thick glaze has formed, 6-8 minutes.

13. 13

    Turn chicken to fully coat.

14. 14

    Serve with polenta or rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.