Italian Vinegar Chicken - The Incredibly EASY One Pan Chicken Dish

By Sip and Feast · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F and set the rack to the middle position.
2. Pat the chicken dry with paper towels and season with salt and pepper. Dredge in flour, shake off the excess, and place on a parchment-lined baking sheet.
3. In a large oven-safe pan over medium heat, add about 1/4 inch of neutral oil. When it shimmers, add the chicken skin side down and sear until golden, about 5 minutes. Flip and cook about 3 more minutes. Move the seared chicken to a plate, working in batches so the pan is not crowded.
4. Pour out the frying oil and wipe the pan. Add the olive oil, onions and a pinch of salt. Cook the onions until soft, about 7 to 10 minutes, adding a splash of water if they start to burn. Add the garlic and cook 3 to 5 minutes, until fragrant and golden.
5. Add the white wine, vinegar and sugar, and raise the heat to high. Scrape the bottom of the pan with a wooden spoon. Boil for 5 minutes to reduce the liquid by about half.
6. Add the chicken stock, rosemary and bay leaves and bring to a boil. Turn off the heat and arrange the chicken skin side up. Cover the pan tightly with foil and bake for 20 minutes.
7. Remove the foil and continue baking for about 10 to 15 minutes, until the thickest part of the thighs reaches at least 185 to 195°F on an instant-read thermometer.
8. Transfer the chicken to a platter and tent with foil to keep warm. If the sauce is thin, boil it over the burner for a few minutes to thicken.
9. Turn off the heat and remove the rosemary and bay leaves. Stir in the parsley, then whisk in the cold butter one cube at a time. Season the sauce with salt and pepper if needed, pour over the chicken and serve.

Summarized from Sip and Feast's video. Watch it for the details.

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