Oak Town Garlic Vinegar Chicken

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What a great dish, the vinegar adds such a great bite to the chicken. I am a homebrewer, so we used my home made jalapeno pilsner beer which also added a small bit of heat as well, was perfect.

Thanks Guy!

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I thought the dinner was great. I could not find the pepper he used, but used pablanos instead. I'm not a huge pepper fan and even I adored this dish. It says estimated time: 30 min. I'm no Rachael Ray but I don't even think she could have done this in that time. It took a little longer in the kitchen, but that doesn't bother me. I used vidalia onions instead of the yellow and red. I like them better. I got thumbs up all around from my boyfriend and his family. Wish I had some liquor to make the SeaDonkey to wash it down...maybe next time! :

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This dish was alot of work, but once done it was great, it had great flavor although I would do things alot different and one would be using chicken breast. I would definately cut down on all the pans used!!!Over all it was good. Guy knows what he is doing he's a keeper.

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This takes a LONG time to make - all the chopping. I found it good but not amazing. It had too many onions and not enough chicken. A little more spice and a little more chicken and it'd be perfect. It reminds me of something my boyfriend orders at a restaurant.

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This was tasty, our family enjoyed it. Needs some color, though. Maybe some chopped red peppers or something to make it look more appealing.

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A lot of BIG flavor in this dish. Here's a few issues I ran into while making it that others might find helpful:

1 Give yourself enough time. It took about one hour to make this dish (not counting prep time, working at a pretty good pace.

2 Use your largest pan to make the chicken (at least 12". There's a lot of stuff that goes into this pan and you might find space a little tight in anything less than 12".

3 I used eight chicken thighs instead of six. I was cooking for four people and figured six wouldn't be enough, especially if we all liked it : And don't worry about adjusting the amount of ingredients in the braising broth. You'll have enough broth for 8-10 pieces of chicken.

4 Instead of cooking the chicken "3/4 of the way" and lettig it cool, I cooked it to about 170 degrees and let carry-over take if the rest of the way. Then I patted the garlic paste on. It just didn't feel right to me to pull undercooked chicken out of the pan, allowing it to cool, and then putting it back in. Either way, I don't think cooking it all the way made the finished product any drier, tougher, or at all less tasty. By the way, I used wine, instead of beer and it worked just fine.

5 Maybe it was just me, but I hard a tough time creating a "paste" with just 2 tbls of flour. After I added the cooked garlic, the olive oil that was left in the pan made the mix too wet. So, I added about one extra tbls of flour, which was good anyway because I had cooked some extra chicken.

6 Finally, you definitely want to use boneless and skinless chicken for this dish. I tried to cheat and use skin-on chicken thighs (because that's all I had and found myself having to tear it off when it came time to put the garlic paste on. The skin just makes it too hard for the paste to stick. Plus, it's healthier w/out the skin anyway.

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I likethis chicken my hubby and kids like it too.

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Good flavors, but very time consuming for the end result.

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I really liked this recipe. Had no problems making it and really loved the flavoring.

However, what are people rating this when they haven't even made it? And if you're looking for a one pot dish aren't you on the wrong site? Sheesh. If you ask me these are people that have a personal problem against Guy because they aren't even writing about the food that they've cooked. Get a life.

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Fun to prep, prepare and eat. The kitchen smelled like a five star restaurant. It takes longer to get the peppers and onions right than indicated but that just gives everyone more time to savor the process. One of Guy's homeruns!