Oak Town Garlic Vinegar Chicken

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this is an awsome recipie. i used red peppers , a little less garlic (i love garlic but can be over powering and left out the chili flaks and turn out realy nice and sweet.

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I was so excited to make this dish, and I thought the prep looked easy according to the show. The recipe from FN.com, however, was very complicated, and unnecessarily so. As a great deal of the reviews have said--BROWN THE CHICKEN FIRST, as I'm pretty sure this is what Guy actually did on the show. The chicken WILL NOT brown in the same pan as the sauteed onions and pepper. (I used Poblano peppers and it was fine...Anaheim is apparently nowhere to be found in my city. I was waiting for a great vinegar flavor, but there was SO MUCH garlic (and I LOVE garlic, that I couldn't really taste any of the flavors distinctively. There was just too much going on in this recipe to appreciate it. There were too many flavors competing with one another. I LOVED the braising technique for the chicken, as it was basically falling off the bone, but the flavors and all of the steps could have been WAY simpler. I don't really see the point of the "crust". Once you pour the sauce over it, the crust is kind of defeated. And, as I said before, there are so many flavors and so much garlic, that all of the subtle spices in the crust get lost. The pasta dish in this episode, however, was fabulous. No complaints.

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I made this for my husband and cousin last week. It was so good and full of flavor. The time it takes to make is well worth it and I love to spend time in the kitchen anyway. We're having it again tonight. Thanks Guy! You ROCK!

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Great recipe, loved the sauce! I didn't mind the prep and the length of time, it was fun and pretty simple. I will say that after reading the other comments, browning the chicken first would have been easier. Other than that, I will definitely make it again.

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I've never tried one of Guy's recipes before but this looked good. I liked it a lot, but thought maybe if it was served over oven baked thick fries it might soak up some of the yummy sauce. Overall it was very time consuming (all the garlic and separate pans and my boyfriend loved it! Thank you Guy!

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When I watched this episode, I knew I had to make this dish.

I've been trying to make lower-cholesterol recipes, so I used BLSL chicken breast instead of thighs. My family absolutely adored this dish. My father said it's immediately become one of his favorite chicken recipes.

I hastily scribbled notes and ran back and forth between the kitchen and living room as I played and paused the episode and cooked, so I ended up going a bit too liberally on the salt, but I hope the recipe here will make it a bit more consistent!

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With this latest web redesign, Food Network MUST be using programmers from India, or someplace where English is not their first language. This is the 3rd FN recipe in a row that I've made, where there is at least one huge difference between the written recipe, and how it was done on the show. My advice: record the show, then print out the recipe. Watch the show, recipe in hand, and make the necessary corrections. Now, the chicken.
Guy browned the thighs FIRST, then added the onions and peppers. (no store in the Poconos has ever heard of Anaheims; I used green bell pepper Don't leave out the beer; it really adds flavor.
The crust part is difficult to do. The garlic burns easily, and it is quite difficult to make the crust stick to the chicken. But, it tastes really, really good. All in all, I found this dish to be very tasty and unique. But it is a lot of work for only 6 thighs. Maybe a once-a-year treat.

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I normally LOVE Guy's recipes...but this one was time comsuming and had a very weird taste. I am a good cook, and can usually eyeball a recipe and know whether it will be good or not. But I was so wrong. I did try the 'Bacon and Tomato Pasta' that he also did on the same show and it was an incredible WINNER!

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I was skeptical after reviewing the first comments but had already started the recipe. First, I'm wondering if the heat temperatures are adjusted for electric stoves, I immediately realized that the chicken was not going to brown in the same pan as the onions and peppers, too watery so I was confused and kept switching from different pans and adjusting according to some reviews I read. I decided not to add as much chicken broth but the end result was a unique interesting flavor.

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I made this and I didn't like it at all! It looks good, but taste crappy. I consider myself a decent cook. I can follow recipes verbatim. I followed this one and I will not make it again.