Chicken in Vinegar Sauce


  • 2 tablespoons chopped flat-leaf parsley
  • ½ cup rice vinegar
  • clove(s) 4 garlic
  • 4 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 4 3/4 pound chicken
  • Kosher salt and freshly ground pepper
  • + 1 more ingredients
    • 2 medium tomatoes

In a large, deep skillet, melt 2 tablespoons of the butter in the olive oil. Add the garlic. Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until lightly browned all over, about 8 minutes. Add the vinegar and tomatoes and bring to a simmer. Cover an...

View full recipe at Food & Wine


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