Braised Chicken with Vinegar
Slightly more complicated than the French version on page 303, resulting in more tender meat but less crisp skin. I’d make this with leg and thigh pieces rather than including breasts—which almost invariably dry out during braising—but the choice is yours. The sauce will keep things relatively moist in any case. This is great with risotto (page 521) and a vegetable dressed with good olive oil.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Set a large skillet with a lid over medium-high heat. Add the oil, pancetta, herbs, and garlic and cook, stirring occasionally, until the pancetta browns, about 5 minutes. 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.
Step 2
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. 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. 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. Taste the sauce and add salt and pepper to taste.
Step 3
Spoon the sauce over the chicken, garnish, and serve.
Fast Braised Chicken with Vinegar
Step 4
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. Add salt, pepper, vinegar, and 1/4 cup water. Turn the heat to low and cover; cook until the breasts are done, less than 10 minutes. Uncover, taste and adjust the seasoning, garnish, and serve.
