Oak Town Garlic Vinegar Chicken

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This isn't the easiest recipe to make, and it took a bit longer than I expected to prepare. And I thought the quantity of garlic would be overpowering. And I thought the vinegar would ruin it. I WAS SO WRONG. I made this for company and cautioned them that it was an experiment. You would have thought a herd of cows was at the table with all the MMMMMmmmmm noises. There were no leftovers. And though I'm the kind of cook that fiddles with recipes (more this, less that, substitute something else this is one for which I wouldn't change a thing. It's perfect and impressive. Great job Guy!

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1It's GARLIC AND VINEGAR, If you don't like them, DON'T try them.
2If you DID NOT cook the dish, DON'T RATE IT!!!
3If you think a gourmet dinner comes from ONE pan, Buy Hamburger Helper!
4If you watched the episode AND followed the recipe AND it was in-edible, READ ON!
We used real chicken thighs, and I do have a problem pulling ALMOST cooked poultry off the heat. The bacterial growth eponentially raises the closer you get to the "Magic" number of 170*F. (The ex-wife was a micro-biologist. Also had a proiblem with getting the crust to stick by following the written directions to a tee. Will try this recipe again, as it was very flavorful and filling, only with footnotes! Good job Guy!

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For the most part, I thought it was OK. Nothing too impressive about it. I agree that it had way too much vinegar flavor for my taste. If I make it again, I'll cut it back to 1/4 cup instead of 1/2 cup. I also had to add more salt to the dish to add flavor. Not too happy about how much salt I had to add. Could have been because I used a domestic beer (MGD - it was all I had in the house instead of one that might have had fuller flavor. I might play around with this recipe a bit to see if I can't make it fit better with my family's tastes.

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I was not impressed by this dish. I followed the directions exactly and it turned out okay but seemed like something that would have come out of the crock pot. It had a lot of thin liquid at the bottom when done and a thick layer of oil from the chicken fat on top. If you try this dish make sure you drain the chicken before adding the beer and chicken broth. I also thought that the 1/2 cup of vinegar was a bit too much. I like vinegar but I think 1/4 cup would be plenty. With no sugar to balance the flavor it was way too acidic.

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I agree with "Good Dish, Bad Directions".... I followed the recipe (almost to a "T" and it was labor intensive and used more pans than I would like to use for one dish...but it was DELICIOUS!
I would recommend removing the onions and peppers and adding them to the last step where you pour the vinegar sauce over the chicken and simmer for a few...
Also, I used minced garlic from a jar. Not always what I do, but in this case it works wonderfully because it is so much milder and easier to measure.

YUMMY!!

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What I really loved most about this was the rub, which was outstanding. The sauce was very good, but I did find that after a bit it started to lose its appeal. One aspect that I think is important is making sure you use a good beer (I used Sam Adams - a cheap beer could really bring down the whole dish.

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yes the vinegar taste is strong.
yes the garlic is powerful.
and yes this dish is AWESOME.

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I'm a Raiders fan and I live in Oaktown - how could I not love it? Very moist, despite a long time in the pan. I loved the vinegar taste but stayed on the conservative side with 1/2 vs. the 3/4 option. I had to watch the video to really understand how to make this - that may help others with the recipe order.

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So flavorful!! AND MOIST! I will definitely be making this again!!!!!!!!!!!!

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OK, if you made this as writen I'm not sure it would be good. Here's what I did:
First, I browned the chicken, then removed it and cooked 1/2 of a yellow oinion and 1 jalepeno. Then added a couple cloves of garlic minced. At that point I added the liquids and let that simmer - put the rub on the chicken (less garlic than called for maybe 1-2 cloves and braised the thighes covered for about 20-25 minutes. Served with white rice. It was really good! I usually don't review recipes that I have altered but this one is written so poorly! Food TV really needs to revise this recipe.