This dish has been a staple for Lucinda Scala Quinns family for 20 years, from her cookbook “Mad Hungry”. Source: Martha Stewart Living, December 2009. 8 servings. Ingredients: 1 cup high-quality red wine vinegar, 2-3 cloves of garlic, chopped (about 2 tablespoons), 3 sprigs of fresh rosemary (about 1 tablespoon ground), 5 1/2 pounds of chicken pieces (each piece should be cut in half), coarse salt and freshly ground black pepper, extra-virgin olive oil, 3/4 cup chicken broth, plus more if needed. Instructions: 1. Combine vinegar, garlic, and rosemary to marinate for at least 15 minutes and up to 2 hours before cooking. 2. Season chicken pieces well with salt and black pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to cover the bottom of the skillet. Place chicken in the skillet, skin side down. Do not overcrowd the chicken; leave space around each piece. Work in batches if necessary. You should hear immediate sizzling when the chicken pieces hit the skillet. Do not move them; removing the chicken takes a few minutes to avoid sticking. Brown on all sides; this will take 10 minutes per batch. Adjust the heat so that it remains high but does not burn the chicken. Place all the browned chicken back in the skillet. 3. Add the chicken broth and scrape the browned bits from the bottom of the skillet. Lower the heat, cover, and simmer for 15-20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the skillet and stir until the vinegar has evaporated to form a tangy glaze, 8-10 minutes. Serve immediately or cool and reheat with a little broth. Chefs notes: The dish is even better on the day it is made. Serve with polenta or rice to sop up the sauce.
27.04.2023 @ 06:16
This dish has been a staple for Lucinda Scala Quinns family for 20 years, from her cookbook “Mad Hungry”. Source: Martha Stewart Living, December 2009. 8 servings. Ingredients: 1 cup high-quality red wine vinegar, 2-3 cloves of garlic, chopped (about 2 tablespoons), 3 sprigs of fresh rosemary (about 1 tablespoon ground), 5 1/2 pounds of chicken pieces (each piece should be cut in half), coarse salt and freshly ground black pepper, extra-virgin olive oil, 3/4 cup chicken broth, plus more if needed. Instructions: 1. Combine vinegar, garlic, and rosemary to marinate for at least 15 minutes and up to 2 hours before cooking. 2. Season chicken pieces well with salt and black pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to cover the bottom of the skillet. Place chicken in the skillet, skin side down. Do not overcrowd the chicken; leave space around each piece. Work in batches if necessary. You should hear immediate sizzling when the chicken pieces hit the skillet. Do not move them; removing the chicken takes a few minutes to avoid sticking. Brown on all sides; this will take 10 minutes per batch. Adjust the heat so that it remains high but does not burn the chicken. Place all the browned chicken back in the skillet. 3. Add the chicken broth and scrape the browned bits from the bottom of the skillet. Lower the heat, cover, and simmer for 15-20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the skillet and stir until the vinegar has evaporated to form a tangy glaze, 8-10 minutes. Serve immediately or cool and reheat with a little broth. Chefs notes: The dish is even better on the day it is made. Serve with polenta or rice to sop up the sauce.