VINEGAR GLOSSED CHICKEN
Serves 6 to 8.
Note: The terrific flavors only improve if the dish is made in advance. From "Mad Hungry/ Feeding Men & Boys," by Lucinda Scala Quinn.
• 1 c. red wine vinegar
• 2 to 3 garlic cloves, minced (about 2 tbsp.)
• 3 sprigs fresh rosemary (about 1 tbsp. minced)
• 51/2 lb. bone-in chicken pieces (each part should be cut in half)
• Coarse salt and freshly ground black pepper
• Extra-virgin olive oil
• 3/4 c. chicken broth, plus more as needed
At least 15 minutes but up to 2 hours before cooking, combine vinegar, garlic and rosemary and set aside.
Thoroughly season chicken pieces with salt and pepper. Heat a 14-inch skillet (or 2 smaller skillets) over high heat and swirl in enough olive oil to coat bottom of skillet.
Place chicken in skillet, skin side down. Don't crowd chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don't move them; it takes a couple of minutes to sear the chicken so it doesn't stick.
Brown all sides; this will take 10 minutes per batch. Regulate heat so it stays high but does not burn chicken. Place all browned chicken back in skillet.
Add chicken broth and scrape up any brown bits from bottom of pan. Lower heat, simmer and reduce for 15 to 20 minutes. Increase heat to high and pour in vinegar mixture. Swirl pan and stir around as vinegar evaporates to form a simmering glaze, 8 to 10 minutes.
Serve immediately or reheat with some extra broth. Particularly tasty to serve with polenta, rice or pasta.