Chicken in Vinegar Sauce


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

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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