Chicken Braised in Two Vinegars

By Colu Henry

Chicken Braised in Two Vinegars
Linda Xiao for The New York Times
Total Time
30 minutes
Rating
4(1,946)
Comments
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In this satisfying weeknight recipe, boneless chicken thighs are cooked in best-quality balsamic and red wine vinegar and plenty of garlic, resulting in a pleasantly sticky agrodolce sauce. You could easily crisp some pancetta before the garlic hits the pan or stir in some anchovies right before you begin to braise. This dish can be made a day or two in advance and gently reheated with a splash of water or broth, but wait until right before serving to garnish it with the fresh herbs. (They'll lose their vibrant color otherwise.) Serve over polenta or rice pilaf.

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Ingredients

Yield:4 servings
  • 2pounds boneless, skinless chicken thighs
  • Kosher salt and black pepper
  • 2tablespoons olive oil
  • 6garlic cloves, peeled and smashed
  • ½cup best-quality balsamic vinegar
  • ½cup best-quality red wine vinegar
  • 1tablespoon finely chopped Italian parsley (optional)
  • 2teaspoons finely chopped oregano (optional)
  • Flaky salt, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

378 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 45 grams protein; 703 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season chicken well on both sides with salt and pepper. In a large sauté pan, heat olive oil over medium heat. Add garlic and cook until it starts to become fragrant and lightly golden, about 2 minutes. Remove with a slotted spoon and set aside. Begin cooking the chicken, making sure not to crowd the pan (you may need to do this in batches). Cook until the chicken is no longer pink on the outside and begins to lightly brown in spots, about 3 to 4 minutes per side. If it’s not cooked through at this point, that’s O.K.

  2. Step 2

    If you’ve cooked the chicken in batches, add all of the meat and any residual juices back to the pan. Pour in the vinegars, add reserved garlic and bring to a simmer. Turn heat to medium-low, cover and allow the meat to continue to cook in the sauce, about 5 to 7 minutes more.

  3. Step 3

    Uncover and toss chicken well in the vinegar sauce to coat. Cook chicken about 3 to 5 minutes more or until the sauce has reduced by about half and has thickened slightly. Sprinkle with parsley and oregano, if using, and season with flaky salt, if using. Serve in bowls over polenta or with rice pilaf and spoon the remaining sauce atop.

Ratings

4 out of 5
1,946 user ratings
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Comments

Don

I love the tips and thoughts on recipes in the NYT , but why does it always have to be so sarcastic and caustic? If you have a good idea or upgrade to a recipe is there a way to say it that isn’t demeaning or uncivil? I get enough of that from politics and am hoping my food community might be a kinder and gentler place to spend time.

Ed Hawco

I take exception to saying "best-quality balsamic vinegar." Half a cup of truly "best quality" balsamic vinegar could run you $30 or more. Over a hundred if you're using really truly "best quality." Plus it would be a shame to use it that way (best quality balsamic is a rare treat that should be enjoyed as unmolested as possible). I plan to make this, but I will use "qood quality" balsamic vinegar (the kind that sells for $8 a bottle or so).

FC

Because I'm only cooking for one, I experimented with the measurements. For one chicken thigh, I used 1 tsp of oil, 1 clove of garlic, and 1.5 tbsp each of the vinegars. Worked out extremely well and was incredibly delicious. Ate with creamy parmesan grits, which cooked in the same amount of time as the chicken... dinner was done in less than 30 minutes.

Ivy

My partner and I made it and liked it, but thought it was missing some richness and depth. Added a healthy glug of soy sauce/worchteshire sauce and a knob of butter at tge end and it was delicious!

Dorothy Tinman

I added 2 teaspoonfuls of homemade Orange marmalade. Delicious.

CM Shuman

One of the best things I've made from this site.

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