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Chicken in Vinegar Recipe

Chicken in Vinegar

Recipe courtesy Laura Calder, French Food at Home, William Morrow, 2003

Show: Sara's Secrets

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (33)

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Average Rating:

Total Reviews: 33

Showing 11-20 of 33

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  • on October 03, 2006

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    This is the best

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  • on May 24, 2006

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    This was absolutely delicious! Worth the effort; even my picky kids loved it. Except for the need for a strong exhaust fan during the reducing of the vinegar, it was perfect. Definitely a keeper!

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  • on May 15, 2006

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    i cooked it about 2 weekes ago and it was very good.the reason why i say that ia because my husband dont try new thing and he like it.so thank u.

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  • on April 20, 2006

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    Chicken didn't cook right, and skin was gooey. Ended up in the trash.

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  • on April 18, 2006

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    this was great. i liked that i didn't have to chop the garlic, much less peel it! it was quick and easy to make. i didn't even strain the sauce, or skim the fat off...it didn't need it. i just took the herbs and the bay leaf out. we sopped up the sauce with some garlic bread and it was perfect. i will definitely make this again!

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  • on March 21, 2006

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    This was a superb dish! It can definitely be made for company and they will look at you with awe and pleasure in their eyes. A couple of little things I feel are important for best effect: 1 turn the chicken once during it's last 30 minutes to make sure it's entirely coated; 2 before straining, while the sauce is reducing, mash the garlic into the sauce with a fork, and 3 defat the strained sauce in a gravy separator before adding back to the pan. Next time I might serve the sauce on the side so people can add it themselves. I hope you enjoy as much as I did.

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  • on March 17, 2006

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    Nice complex flavors. Very easy to make. Can be made ahead and reheated.

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  • on March 15, 2006

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    Even my picky kids (all 4 of themloved this one! I used boneless, skinless thighs and added a little red wine to the sauce but otherwise didn't change a thing. Definitely a keeper!

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  • on March 15, 2006

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    I used boneless thighs, skipped the butter, substituted a can of tomatoes, and used half Balsamic vinegar and half white wine vinegar (didn't feel like going to the store!- and it was still fantastic!

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  • on March 14, 2006

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    Just finished the chicken in vinegar for dinner. We ate the whole thing !
    We used a whole "Smart Chicken" cut into pieces. It was so tasty and tangy.
    Try it you'll be sharing this recipe with your entire family. Enjoy!

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