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Oak Town Garlic Vinegar Chicken Recipe

Oak Town Garlic Vinegar Chicken

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (73)

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Average Rating:

Total Reviews: 73

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  • on December 10, 2012

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    Really good flavors. The sauce was fantastic. I let the sauce cook down at least 20min after adding the vinegar so it was very deep and concentrated - full of flavor. Didn't give it a 5 only because I'm not sure the "paste" adds much to the dish, but adds many extra steps... Next time I will try just spicing and browning and then finish w/ the braising liquid.

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  • on March 05, 2012

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    I have actually seen the episode twice and knew it would be several pans and I agree the written directions are a bit confusing. What I did was saute the onions, peppers, and garlic for several minutes until soft then deglazed with the beer and chicken stock, plopped in the seasoned chicken and let it braise for about 15 more minutes while I pan roasted the rest of the garlic. Took the chicken out added the vinegar then let the liquid reduce ALOT for nearly 30 minutes until it was barely juicy. That is what he did on the show. When making the rub, I added the oil I had used to roast the garlic to make a very thick paste, put it on the skin side of the chicken and let it sit while the sauce reduced. In a separate pan, I fried up the chicken skin side down first on medium heat so as not to burn the garlic. To serve, plate chicken, put the peppers and onions on top, and garnish with the green onions. PERFECT! Just a bit of tang from the vinegar, which blended very well with the garlic.

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  • on December 05, 2011

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    Made this for my girlfriend & her kids... They LOVE me!!!

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  • on November 01, 2011

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    I loved this dish, at least my variant of it. Browned the thighs first, removed from the pan, then sautéed up the onions, chiles, and 1 head chopped garlic in the drippings. Once that was soft, stirred in the flour and, a few minutes later, added the spices and liquids. Added the chicken back in and simmered until cooked through. Stirred 2 Tbsp of the vinegar in and called it done. This would be terrific over rice or egg noodles. Very tasty!

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  • on July 29, 2011

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    One of the few that both children devoured and I actually enjoyed eating!

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  • on July 28, 2011

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    My family loved this dish. I first made it for my dad's Birthday dinner and everyone could not stop talking about how good it was!

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  • on July 21, 2011

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    Love this dish! I first made this one afternoon after I saw it on Guy's Big Bite, and loved it since. I specially enjoyed the rich flavor and aroma of the dish. It does entail a bit of dish washing after, but well worth all the work.

    I also suggest trying different beers for this recipe, you'd be surprised. :

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  • on June 15, 2011

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    I enjoyed this dish for the flavor which at first I questioned the combination of garlic and vinegar. It is an intensive dish to make using several pans and untensils however, the end result is worth the work. I would recommend watching a video if it is available before trying the written instructions. I will make it again, my husband and cousin loved the dish and we did not have any leftovers.

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  • on March 11, 2011

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    Good stuff! I used a Dechutes Obsidian Stout instead of plain old beer. Fairly easy to make and delicious!

    Will make it again.

    Thanks, Spiky haired friend.

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  • on January 27, 2011

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    This was very difficult, dirtied several dishes and was NOT worth it. I was very excited to try this, we love garlic in our home, but the flavors just did not come together for me. I followed the recipe exactly and was not satisfied at all. I was surprised, because I ususally rely on people's reviews. This time however, the recipe did not work.

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