Chicken in Vinegar


  • 2 good handfuls chopped fresh parsley
  • 1 large fresh thyme sprig
  • 1 bay leaf
  • 4 medium tomatoes, roughly chopped
  • 1 tablespoon tomato paste
  • 1 cup/250 ml chicken stock
  • 1 cup/250 ml white wine vinegar
  • + 5 more ingredients
    • 6 cloves garlic, peeled
    • 1 tablespoon olive oil
    • 1 tablespoon butter, plus another tablespoon for finishing
    • Salt and freshly ground pepper
    • 1 whole chicken (3 ½ pounds/1.6 kg), cut into 8 pieces

Sprinkle the chicken pieces with salt and pepper. Melt the butter and olive oil in a saute pan and brown the chicken, a few pieces at a time. You're not cooking the chicken here, just making the skin crisp and giving it color and flavor. Five minutes per side is about right. Remove the chicken to...

View full recipe at SpringPad


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