Chicken with Vinegar Glaze

This dish has been in heavy rotation in our home for at least 20 years. Originally made from an Italian recipe, it has morphed into our own. When the rosemary vinegar is added to the pan of golden chicken, alchemy occurs. The vinegar deglazes the brown bits and reduces into a syrup, permeating the chicken with an agrodolce (sweet and sour) flavour. There's no better accompaniment than polenta; the readily available instant kind is handy for time-pressed cooks. Rice, pasta, or bread will also work - as long as there is something to sop up the sauce. The dish is even better the day after it's made.

1 cup red wine vinegar
2-3 cloves garlic, minced (2 Tbsp.)
3 sprigs fresh rosemary (1 Tbsp. minced)
5½ lb chicken pieces, bone-in, halved
coarse sea salt
black pepper, freshly cracked
extra-virgin olive oil
¾ cup chicken broth

At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic and rosemary to marinate.

Thoroughly season the chicken pieces with salt and pepper. Heat a 14” skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don't crowd the 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 the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet.

Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15-20 minutes. Increase the heat to high and pour in the vinegar mixture.

Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8-10 minutes.

Serve immediately or refrigerate, and reheat with some extra broth.

Makes 8 servings.