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Chicken with Vinegar Glaze
This sticky sweet glaze is delicious on chicken. Use a quality vinegar in this recipe for best results. This recipe requires a large oven-safe skillet. If you don’t have one large enough to accommodate all the chicken, use two smaller skillets.
Loading ...April 8th, 2012
Recipe by Paula Bowman
Servings
4Prep Time
10 minutesCook Time
25 minutesIngredients
Directions
Preheat oven to 400°F.
Season chicken pieces all over with salt and pepper. Heat a large skillet over high heat and add oil. Working in batches, being careful to not overcrowd the skillet, add chicken, skin side down and brown on all sides, about 5 to 6 minutes. Drain excess oil, return chicken to pan over medium-high heat and add vinegar. Scrape any golden brown bits from the bottom of the pan and cook until mostly evaporated, about 30 seconds. Add chicken broth, garlic, oregano sprigs, bring to a boil and place in oven. Cook until chicken is cooked through and sauce has reduced by half, about 12 to 15 minutes.
Transfer chicken to a serving plate, discard oregano and set skillet over high heat. Bring sauce to a boil, then remove from heat. Add butter and swirl pan off heat until butter is melted and sauce is glossy, about 1 minute. Do not boil sauce after adding butter or it will split. Stir in chopped oregano and pour sauce over chicken. Serve with plenty of crusty bread for soaking up sauce.
Nutrients Per Serving
355 calories, 16 g fat, 50 g protein, 1 g carbohydrates, 282 g sodium. Good source of riboflavin, magnesium, zinc. Excellent source of niacin, vitamin B12, calcium.
Copyright © 2012 St. Joseph Media. All Rights Reserved.