Oak Town Garlic Vinegar Chicken

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We made this chicken dish yesterday, It is one of thehe ha best dishes we've had in a long time. I made it with augratins & baby brussel sprouts, IT was to die for. I could probably use guys lingo but he's the king.

Thanks for a great dish.

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I really want to make this but shopped at the wrong store and the only had bone in thighs. Has anyone tried to make it this way? I figure there will be a longer cooking time, any other obsicles?

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Maybe it's just me, but I don't believe that cooking chicken 3/4 through and then allowing it to cool is something the poultry police would approve of. Isn't deliberately letting the thighs rest with their centers uncooked and in the danger zone (temp wise just asking for trouble? Or am I missing something here?

Believe me, I'm sure Alton Brown would have me sentenced to life banishment from the kitchen if he saw my poultry handling practices, but this particular recipe bothers even me.

When I try this recipe, I'm just going to rinse, dry and "bread" the the raw thighs with the paste, brown them, and go straight to the braising liquid to finish them off. I hope the coating stays on.

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Let's not whine about the use of pots and pans...if you are going to cook you will have some or just order take out...geez you guys.

The cooking was no where near what the recipe said and I am pretty quick. If you try and brown the onions/anaheims too fast they will overbrown and you still need to add the chichen and let that brown some too ALONG with the onion mixture (garlic too at this point.

I needed quite a bit more oil than he says so that the garlic/onions would not stick and over-brown while the chiken did it's browning too.

The recipe calls or 6 thighs. Most folks will eat 2 thighs, so 4 to 6 servings is odd. I would say 3 to 6 if you only eat one thigh.

Frankly the dish was so rich we could only eat one thigh.

It was a very folky and tasty dish to enjoy but when added to the pasta, it all seemed a bit overly rich without an island to rest your tastbuds on.

I plan on working on more of his recipes to get a real feel for him...er..well...anyway.

Grins...

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It takes organization and time but once it is done it tastes fabulous! I haven't eaten chicken this good in a long time. Thanks Guy!

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This reminds me very much of my Grandmother's (Baba'sdish. She added a touch of brown sugar as it simmered to adjust the acidity. Vinegars vary by season and local so when I made this I followed my Baba's lead and added a pinch of turbinato instead of the brown. Viola it reminded me of Sunday night at Baba's.

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This was wonderful!! For those who rated this recipe with out trying it, I think you can do the bacon ahear and the garlic too, so that would help with all the pans. Really worth the effert, think you should give this one a chance. Also, used ww pasta... wonderful!

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Not worth the effort. The recipe calls for too much broth and beer - I would cut by 2/3 for both. I would also wait until the end to add the vinegar b/c it loses it zing when it cooks for too long.

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This recipe was soooo very good. We served it with my fiancee's amazing mashed potatoes for Sunday dinner. We ate every last drop! However, I am deducting one star because it definitely required alot of work, dishes, and stove space (at one point I had 3 burners going.

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Holy Moly!! This dish inspires me to eat chicken everyday!! What a delicious blend of savory flavors, all topped off with the vinegar. Guy has done it again! Yet another meal that I made at home, that I would have expected to have at a restaurant. Thanks Guy!!