Today we’re making Italian-Style Vinegar Chicken, one of the best one-pan meals!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/vinegar-chicken/
INGREDIENTS
neutral oil for frying the chicken
4 pounds (1.8kg) chicken thighs trimmed of overhanging fat
2 teaspoons (6g) Diamond Crystal kosher salt
1 teaspoon black pepper
1 cup (135g) all-purpose flour for dredging only
1/4 cup (60ml) olive oil
2 large white onions sliced root to stem 1/4″ thick
12 cloves garlic halved
1 cup (240ml) red wine vinegar
1 1/2 cups (360ml) dry white wine
1 tablespoon (13g) granulated sugar
1 1/4 cups (300ml) low-sodium chicken stock
3 sprigs rosemary
3 large bay leaves
3 tablespoons (40g) unsalted cold butter cubed
1/4 cup minced flat-leaf Italian parsley
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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49 Comments
The ingredient amounts (also in grams) and products used are right in the description (click "…more" to see description). The print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table.
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I'm glad Tara said what she did about the sugar. I don't eat ANY sugar, so I was already wondering how I could balance the vinegar out. I am definitely going to try this, without the flour and without the sugar., and see how it turns out. If I did feel it needed a tad of sweet to balance, I would probably try a tsp of stevia. And doing this with the broccoli was also perfect! Thanks for sharing!
What about de-alcoholized wine
His laugh 😂😂😂😂 omg
Have ever done a poached chicken breast recipe/dish. I agree that chicken quality has gone down considerably in the last few years. I mostly cook thighs for myself but breast for when I have guests. I find a poached chicken breast is not as "bad" as a baked/fried chicken breast.
As a chef of 45 years cast iron is superior to stainless in countless ways no question at all
At 18:11, when you mention Whole Foods, did you mean Whole Paycheck? 😉
Very nice and not too complicated. You can do that with pork chops also. 👍
❤❤❤ okay I love everything you show and teach us and it always turns out fabulous like my chicken piccata is the best I've ever made with your recipe. My husband loves loves loves it. So I have a request. Can you show us how to do a port wine reduction please?❤❤❤
The "Bat Wing"!
My favorite channel.
Your videos are awesome and you are an inspiration. Keep it going brother
Instead of the alcohol, could one use something like apple juice since it it also acidic?
When Canada becomes our 51st state, they won't have to worry about Celsius either. They can use Fahrenheit like regular people. 😏
I love your cooking, as it is about as close to how my family cooks. My mother and grandparents trained me, and 77 years later, I am proud to say my children are embracing history and traditions. My family's chicken with vinegar was a variation from vinegar rabbit. It is primarily seared chicken in olive oil, about 20 cloves of garlic (whole), and tomato paste. Vinegar and chicken stock are added to just about cover the chicken. Continue to saute until cooked. Can add red pepper to make it spicy.
It was great until you added the Sugar! What can you use instead?
UK watching here! Is this an authentic Italian recipe, or an Americanised one, ? it looks delicious and I’m definitely going to try it, just wondered if my Italian son in law would recognise it , and equally love it !
I really like this dish and make it at least once a month. Thanks Jim!
Hey Tara, what's with the eight and a half??? You must have missed the part where YOU were specifically told that Jim is THE BEST chef on Youtube (The most modest too). Therefore, you simply can't give him anything less than a perfect ten! This is the problem with women these days: THEY JUST DON'T LISTEN!!!
We here in Australia TOTALLY get the sarcastic, dry humour. I always trim excess fat and check for sneaky boney bits that are missed. Wondering about the flour…I love cornflour. 'Sal Manila'. Gold! You can get low alcohol wine…but the cooking process reduces the alcohol content. Shame, I know. (Chuckle.) I always add a touch of 'real' butter (only ingredients: cream, salt) to the veggies. My next challenge will be this meal…after I make my world-famous (in my head) creamy garlic prawns and rice. Guess the secret ingredient!
Mine came out a little sweet as well and I used less than a tbsp of sugar. I enjoyed it but didn’t get any compliments from the fam.
Your wife’s participation is delightful!
You are the best cook on YouTube. This is my first time seeing you in my life. You need to recognize your greatness, sir. I haven't even subbed yet.
Cook book?
Just a side note: We get all of of meats from a local farm/ranch Lilac Hedge Farm in Rutland MA. They deliver to Quincy which is great. Hopefully you have a similar organic farm/ranch near you. No Bone Fragments 🎉🎉🎉❤
I always save the skin I trim off, and sauté it later. Then, I put in the dogs and cats dinner. They love the trimmings! No waste.
Jim can you use chicken breast
Do you have a video on chicken cordon blue
Rice
Sounds delish!
“I want to teach you how to cook not just follow a recipe”” 👍👍👍
The guy spent six months in jail for stealing money from the parking meters in the cell with an Italian-American mobster and now he thinks that he is an Italian Chef…
Tara a 10 giving an 8 1/2 to your food is a great score
Alcohol evaporates during cooking , no need for substitutions. Just my few cents.
You should try Filipino Chicken Adobo, it’s very similar
Love your channel and the food you prepare. Trying this tonight and can't wait to taste it. I grew up in an Italian American family on Long Island in the 60's. I'm probably your parents' age and I have to say I'm so glad I found your channel because you make food that speaks to the flavors of my childhood – only better! I've lived all over the country – West Coast, Florida, Mid-West – and there is no better food than the food you are making on your channel. And Tara – I have to ask – were you named after Tara on "All My Children"?
No, you are not the best home cook on Youtube but you are damn close. Julia will always win out: hands down. However you are superior to other fly-by-night home cooks who come and go. Your attention to detail, your deft observance of method and procedure are amazing and, quite certanly, appreciated by we amateur home cooks. You are loved, admired and honored by home cooks who understand and who care. Thank you.
I always put aluminum foil on the handle, even before I put it in the oven. I can’t count the number of times I forget and grab the handle.
I appreciate your delicious and healthy recipes. I have diabetes and most of your recipes are on the low carb side, which is perfect for me and my husband. Thanks. BTW, I also ordered that stainless steel pan.
Chicken thighs are skinned and deboned by a machine. The machine doesn't look for cartilage fragments. BTW, the reason the ground beef looks in that weird shape is 'cause that's how it comes out of the grinder.
Definitely my favourite cook! I particularly like that I'm usually cooking for myself, so recipes, like this one, that I can do enough just for me so easily are really useful. Definitely going to try this… I think vinegar goes surprisingly well with chicken, if I want plain chicken breasts for a salad etc, I poach them in 50/50 cider vinegar/water…always come out well, I think it was something I saw in a French cook book once.
About using the rich amount of salt – my grandma used to say Quanto Basta or just enough😂. Taste it and see. Nice recipe, thanks for sharing.
Where is your taste testing son? Tara did a good job 👏
one of my favorite cooks on youtube
How did you get the chicken moist enough to allow the flour to adhere to it when it had beed drying in the refrigerator for 24 hours? BTW if I had to fry in two batches anyway, I would have equaled out the chicken as an extra measure to ensure proper browning and further prevent it from steaming. Just say'n, we are all learning from each other here. Love your recipes❤.
I have made a variation on this, with mushrooms, thyme, and balsamic vinegar. I had forgotten my way of doing this. But both versions seem so delicious!
TY for posting this.
This is appears to have a similar flavor profile as Filipino chicken adobo. Except Filipino chicken adobo or even pork adobo typically doesn't contain onion and the herb used is bay leaf.
Thank you so much. You are amazing
Call me "Officer Sal Manila" bahahaha!!